Add some variety to your cooking with this zingy recipe for chicken thighs. Open a bottle of the 2018 The Terraces Pinot Noir along with it and you're in for a great night!
Recipe by Dan Goldberg via Sunset Magazine
1 tablespoon vegetable oil
6 bone-in, skinless chicken thighs
3 cloves garlic, minced
2/3 cup apple cider vinegar
1/3 cup soy sauce
1 teaspoon whole black peppercorns
1 bay leaf
1. Heat oil in a medium frying pan over medium-high heat. Add chicken and cook until lightly browned, about 5 minutes, then turn over and cook an additional 5 minutes. Transfer chicken to a plate and set aside.
2. Pour off all but 1 tbsp. of pan drippings and return pan to low heat. Add garlic and sauté until soft, about 1 minute. Add remaining ingredients and stir to incorporate. Return chicken to pan and cook, covered, for 20 minutes.
3. Uncover, increase heat to medium-low and cook 15 to 20 minutes more, occasionally spooning sauce over chicken, until sauce thickens a bit and chicken is tender and nicely glazed with sauce. Remove bay leaf before eating.
The wild berry and plum flavors from our 2018 The Terraces Pinot Noir energize the tanginess of the chicken thighs, making for a vibrant dining experience.