5 star :: paleo, from Italy, juicy, tender
4 to 6 chicken thighs with skin and bone in 1 cup homemade Paleo marinara sauce 1 cup red wine 2 Tb chopped garlic Fresh herbs from your garden… I used sage, thyme, basil, oregano
Mix all ingredients thoroughly. Add to a 13 x 9 pan, larger if your chicken is larger or you use six size. Make sure the skin his side up. Cook at 330° for 40 minutes or an internal temperature of 165.
Serve with pasta, rice, couscous, quinoa, or I used a Paleo egg crêpe to soak up all the juices. Everyone loved the flavors and this recipe is based off of the pork red wine one from our friends in Italy.
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