Categories: Poultry - Chicken

Ingredients

• 3 Tbsp. olive oil
• 1 tsp. coarse salt
• 2 tsp. whole black peppercorns
• 1 (750-ml.) bottle dry red wine, divided use
• 6 sprigs fresh rosemary
• 6 bone-in skinless chicken thighs
• 8 to 10 whole cloves garlic
• 2 to 3 Tbsp. light brown sugar
• 3 Tbsp. tomato paste

Directions

1. Heat oil in Dutch oven on low for 2 minutes or until warm. Sprinkle with salt, peppercorns, 1 cup wine and the rosemary. Place chicken in pan; increase heat to medium and cook 5 minutes. Turn and cook 5 more minutes. Add garlic and remaining wine. Bring to simmer and cook 45 to 50 minutes, partially covered.
2. Meanwhile, in a small bowl, combine brown sugar and tomato paste; mix well. Stir into pan and bring to a boil; remove from heat and cover. Let stand 30 minutes to develop flavors. Serve immediately (with sauce) or refrigerate until the next day. (Expect purplish chicken. It’s the red wine.)

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