Rubbed Chicken Thighs with Red Wine Reduction

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Servings: 4
Prep Time: 25 MINS
Cook Time: 45 MINS

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Rubbed Chicken Thighs with Red Wine Reduction

RANGER® Free Range Chicken Thighs

Step ONE

Trim thighs of excess skin and let rest on a plate. Preheat oven to 400°.

Step TWO

Toast anise pods, peppercorns, cumin, coriander and crushed red pepper in a small sauté pan over medium heat, swirling the pan until fragrant, about 2 minutes. Transfer to a spice grinder and let cool, pulse until coarsely ground. Mix spices and salt in a small bowl.

Step THREE

Heat oil in a large skillet over medium heat. Rub spices all over the thighs. When oil just starts to smoke place chicken thighs skin side down. Sauté until thighs are nice and golden brown, about 3-4 minutes. Flip each thigh and continue to sauté for another 3-4 minutes. Transfer thighs to a roasting pan, place in hot oven and bake for about 30 minutes or until the chicken is fully cooked and internal temperature has reached 170°, checked with an instant read thermometer.

Step FOUR

While chicken is in the oven, pour off all but 1 Tbsp. of oil in the skillet. Over medium heat add onions and leeks. Sauté until soft and fragrant. Add tomatoes and oregano, sauté until tomatoes start to break down. Add red wine, cook reducing wine to about 1/4 cup while scraping up all the goodies in the bottom of the pan. Stir in chicken stock, simmer for about 5 minutes and allow sauce to reduce to 1 cup. Strain sauce into a small saucepan and bring to a boil. Reduce heat to low, stir in honey and butter gradually until sauce coats the back of a spoon. Keep warm.

Step FIVE

When chicken is done, remove from oven and let rest 5 minutes. Place a little sauce on the bottom of each plate, then top with chicken and garnish with chives. Serve and Enjoy!

Most grocery stores carry star anise pods. If you have whole black peppercorns in your cupboard, don’t buy cracked peppercorns. Crack them using the flat side of a chef’s knife. When choosing a wine, make sure it is a full-bodied wine.

8	RANGER® Free Range Chicken Thighs
3 tbsp	Vegetable Oil
1/4	Star Anise Pod
1 1/2 tsp	Cracked Black Peppercorns
1 tsp	Cumin Seeds
1 tsp	Coriander Seeds
1 tsp	Crushed Red Pepper Flakes
1	large Onion, julienned
1	large Leek, white parts only, thinly sliced
2	Roma Tomatoes, washed and chopped
3	Oregano Sprigs
1 cup	Red Wine, such as Malbec or Cabernet Sauvignon
1 cup	Chicken Stock
1 tbsp	Honey
2 tbsp	Butter, room temperature
1 bunch	Chives, for garnish