Red Wine Roast Chicken Thighs on Bread
Marinated overnight in a well-seasoned red wine, this richly-colored chicken is served atop crusty peasant bread and alongside a bed of garlic-pepper greens.
- 8 chicken thighs, skin off, bone-in
- 2-3 cloves garlic, crushed
- A few sprigs each of sage and rosemary, plus 2 tablespoons rosemary, chopped
- A few juniper berries (optional)
- 1 carrot, coarsely chopped
- 1 rib celery, coarsely chopped
- 1 onion, coarsely chopped
- 2 bay leaves
- 2 cups dry red wine
- 4 tablespoons olive oil, divided
- Salt and black pepper
- 2 tablespoons butter
- 4 slices crusty peasant bread
- 1 pound spinach or Swiss chard
- Freshly grated nutmeg, to taste
Place the chicken, garlic, sage and rosemary sprigs, juniper berries (if using), carrot, celery, onion, bay and wine in a shallow dish or plastic food storage bag. Seal or cover and marinate overnight.
Pre-heat the oven to 400°F.
Pat the chicken dry and strain the wine, reserve. Season the chicken with salt, coarse black pepper and chopped rosemary. Heat a large, heavy skillet over medium-high heat with 1 tablespoon olive oil, a turn of the pan. Brown the chicken thighs on both sides and remove to plate. Add 2 tablespoons more olive oil and melt 2 tablespoons butter into the oil. Brush the bread with oil and butter on both sides, add the bread to pan and brown the bread on one side; turn. Top the bread with the chicken, two thighs per slice of peasant bread, then pour the wine evenly overtop of the chicken and bread. Place in the oven and roast for 20 minutes.
In second skillet, heat 1 tablespoon olive oil, a turn of the pan. Add the spinach or chard and wilt; season with salt, pepper and nutmeg.
Serve the chicken and bread with wilted greens alongside.