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Herbed chicken thighs roasted in a paper bag


Author Notes: This is a great do-ahead dish because it must be marinated to tenderize the thighs and is equally delicious served hot over steamed rice or cold alongs (…more) —Kukla

Food52 Review: Have you ever come across an unusual, almost whacky method for preparing an ordinary ingredient, then asked yourself, “Why isn’t it always done this w (…more)—AntoniaJames

Serves 8

  • 8 large free ranch chicken thighs
  • 6 garlic cloves
  • 3/4 cup mixed fresh herb leaves (such as thyme, sage, rosemary)
  • 2 tablespoons olive oil
  • 2 tablespoons fine red wine vinegar
  • 1 tablespoon coarse salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup good dry white wine for the baking dish

Finely chop garlic and herbs in food processor; then blend in oil and vinegar, salt and peppers. Place chicken thighs in a baking dish.

Spread herb and seasoning mixture over all sides of chicken. Cover and chill at least 4 hours or overnight.

Get out the baking dish with chicken thighs from refrigerator. Pour 1/2 cup of good quality dry white wine into the bottom of the baking dish.

Preheat oven to 350 degrees F. Place the baking dish with chicken thighs inside of a large brown bag and transfer to the middle rack of the oven.

Bake for about 1 hour and 15 minutes until golden brown. Transfer thighs to a large platter, pour the accumulated jus into a small sauce pan and simmer until reduced to sauce consistency.

With a pastry brush smear the sauce over the chicken thighs. Let cool and absorb the sauce.


By Kukla

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