Rosemary is quickly becoming one of my favorite herbs. I absolutely love the smell and am currently addicted to the Rosemary olive oil bread from Costco. I seriously cannot stop eating this stuff.
I actually learned how to remove the needle -like leaves from watching Giada on the Cooking Channel. You just literally use your fingers and them down the stem in order to remove the leaves. This video will show you how. You can either strip off the leaves from the woodier stems or use whole sprigs to flavor your food and then remove them.
Rosemary combines well with any of the following herbs: bay, chives, garlic, lovage, mint, oregano, parsley, sage, savory and thyme. And it goes well with the following foods: apricots, breads, cabbage family, eggs, fish, lamb, onions, oranges, parsnips, pasta, pork, potatoes, poultry, squash and tomatoes.
This recipe is a must try for all you dark meat lovers out there! The chicken is juicy and oh so tasty! Hope you enjoy!
Rosemary Chicken Thighs
- 4- 6 Chicken Thighs (can be boneless and skinless if you prefer)
- 1 tablespoon olive oil
- 1/4 cup dry red wine
- 1 teaspoon fresh rosemary, chopped or 1/2 teaspoon dried
- 1 teaspoon fresh sage, chopped or 1/2 teaspoon dried
- 1 tablespoon minced shallot or green onion
- 1/4 teaspoon seasoned salt
- 1/4 teaspoon white or black pepper
- Preheat the oven to 400 degrees.
- In a medium stainless steel or glass bowl, whisk together all of the sauce ingredients (everything listed above), Set aside.
- Spray a shallow glass or enameled baking dish with non-stick cooking spray. Place thighs in single layer in prepared dish. My chicken was with the skin so I put mine skin facing down.
- Pour rosemary-wine mixture over the chicken, and cover tightly with foil. Bake for 30 minutes.
- Remove foil and turn/flip thighs.
- Continue to bake uncovered, basting several times for 20 to 25 minutes until the internal temperature reaches 180 degrees.
- Remove thighs to warm platter.
- Reduce pan juices, if desired, and pour over chicken. (I did not do this)