Sangria Chicken
Recipe GLPRcb041f42e197aa
A vibrant Mediterranean-inspired dish featuring bone-in chicken thighs braised in a rich sauce of red wine, orange juice, and warm spices. Tender vegetables and fresh herbs create a beautiful, restaurant-quality meal that's both elegant and comforting.
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Ingredients
8 bone-in, skin-on chicken thighs
2 tablespoons olive oil
1 small yellow onion, diced
3 garlic cloves, minced
1 cup carrots, sliced or diced
1 1/4 cups red wine
1 cup fresh orange juice
3 tablespoons brown sugar
2 fresh rosemary sprigs
1/4 teaspoon red pepper flakes
Salt to taste
Black pepper to taste
Directions
Pat the chicken thighs dry with paper towels and season all over with salt and pepper. Heat the olive oil in a large, heavy-bottomed skillet over medium-high heat.
Once the oil shimmers, carefully place the chicken thighs skin-side down in the skillet. Cook without moving for 5–6 minutes until the skin is golden brown and crispy.
Flip the chicken and cook the other side for another 3–4 minutes until lightly browned. Transfer the cooked chicken to a plate.
In the same skillet, add the diced onion and cook for 2–3 minutes, stirring occasionally, until it begins to soften. Add the minced garlic and cook for 1 minute more until fragrant.
Stir in the carrots and red pepper flakes, cooking for 1–2 minutes. Pour in the red wine and orange juice, then add the brown sugar and rosemary sprigs.
Bring the liquid to a simmer, scraping up any browned bits from the bottom of the skillet. Return the chicken thighs to the skillet, arranging them skin-side up in the sauce.
Reduce heat to medium-low, cover partially, and simmer for 35–40 minutes, until the chicken reaches an internal temperature of 165°F when measured at the thickest part of the thigh without touching bone.
Remove the rosemary sprigs. Taste the sauce and adjust seasoning with additional salt and pepper as needed. Serve the chicken with the vegetables and sauce spooned over the top.
