Red Wine Baked Chicken Thighs

Red Wine Baked Chicken Thighs

A recipe that I consider a favorite of mine. I created this dish once when experimenting with recipes from Ancient Roman history and loved it ever since. Try this red wine baked chicken with a crispy skin and finished off with a savory sauce, you will love it.

6 chicken thighs
¾ cup red wine
2 tbsp fish sauce
½ tsp ground cumin
2 tbsp minced celery leaf
2 tbsp fennel seeds
Salt and black pepper to taste
Place your chicken thighs skin side up in a casserole dish.
In a cup or other container combine the wine, fish sauce, ground cumin, celery leaf and 1 tbsp of fennel seeds. Whisk the mixture up well, and pour over your chicken. Sprinkle your chicken with salt and pepper to taste and with the remaining 1 tbsp of fennel seeds.
Preheat your oven at 375F and bake for 45 minutes to 1 hour depending on the size of your chicken thighs. Halfway through the cooking baste the chicken thighs with the liquid in the casserole dish.
Optional:
You can decide to create a sauce at the end with the juices left in the casserole dish. When finished cooking, remove the chicken thighs from the dish and pour the juices through a strainer and into a pot or skillet.
Warm up over medium high heat and add a cornstarch slurry to thicken (2 tsp cornstarch combined with 1 or 2 tbsp of water). Allow the sauce to thicken while stirring occasionally. If the sauce becomes too thick, thin it out with a small amount of water until it reaches your desired consistency. This sauce should have a good amount of salt flavor considering the fish sauce added to the mixture at the beginning, taste and season with salt and pepper according to your preference.