INGREDIENTS:
12 chicken thighs, bone-in, skin on
3 tsp Creole seasoning
3 tbsp vegetable oil
1 1/2 cup diced seasoning vegetable blend
1 cup Cabernet Sauvignon wine
2 cups chicken stock
3/4 cup Dickey Farms Pure Cane Syrup
2 tsp chopped fresh rosemary
2 tsp chopped fresh basil
2 tsp chopped fresh thyme
2 tbsp chopped garlic
1 tbsp corn starch dissolved in 1 oz water
INSTRUCTIONS:
Season chicken liberally with Creole seasoning. Chill for 4 hours or overnight.
Preheat oven to 375°F.
Heat large skillet over medium-high heat. Put oil in the pan, then place chicken, skin side down. Brown for 5 minutes. Flip chicken over and brown the other side for another 5 minutes. Repeat until all thighs are browned.
Place thighs in a roasting pan large enough to fit everything in one layer. Return the skillet to high heat.
Add seasoning vegetables and sauté until softened.
Add wine to the skillet, allowing the mixture to boil until the liquid is reduced by a third, about 5-8 minutes. Add chicken stock, syrup, herbs and garlic. Return mixture to a boil and cook for 5 minutes. Remove from heat and pour liquid mixture over the chicken.
Cover and bake for 45 minutes. Remove from the oven and strain the liquid. Return the liquid to the skillet or a small saucepan.
Make a gravy by adding the cornstarch and water mixture to the liquid, returning the liquid to a simmer, cooking until thickened.
To serve, place the chicken on a plate and ladle on gravy.
Enjoy!
*Recipe from Steen's Syrup
