Sangria Chicken

Name: Sangria Chicken
Ingredients: 8 pieces bone-in, skin-on chicken thighs; 1 piece small yellow onion; 1 cup sliced or pre-cut carrots; 3 pieces garlic, chopped; 2 tablespoons olive oil; 2 sprigs rosemary; 1/4 teaspoon red pepper flakes; 1 1/14 cups red wine; 1 cup orange juice; 3 tablespoons brown sugar; 2 pinches salt; 2 pinches pepper

12 ingredients

6 steps

Ingredients

8 pieces bone-in, skin-on chicken thighs
1 piece small yellow onion
1 cup sliced or pre-cut carrots
3 pieces garlic, chopped
2 tablespoons olive oil
2 sprigs rosemary
1/4 teaspoon red pepper flakes
1 1/14 cups red wine
1 cup orange juice
3 tablespoons brown sugar
2 pinches salt
2 pinches pepper

Directions

1

Preheat oven to 425 degrees F.
2

Season chicken with salt and pepper.
3

Place the onions, carrots, and garlic in a roasting pan or casserole/baking dish. Toss with salt, pepper, red pepper flakes, rosemary, and olive oil. Spread around the bottom of the dish and place chicken on top, skin side down.
4

Mix red wine and orange juice together, then pour mixture over chicken and vegetables. Roast the chicken for 40 minutes, flipping halfway so you'll finish with the skin side up.
5

Remove dish from oven, take out chicken pieces and set aside in a separate dish, covered in foil. Pour wine and vegetable mixture in a saucepan and add brown sugar. Cook over medium high heat to reduce sauce, about 20-30 minutes.
6

Place chicken back in baking dish, add the reduced sauce and vegetables, and place back in oven for 5 minutes before serving.