Author Notes
It sounds fancy but it's not - Sangria Chicken is really just a hop and a skip away from regular roast chicken. Or more specifically, it’s red wine and orange juice away from regular roast chicken. It tastes like what a good home cooked meal should taste like, and it makes my kitchen smell what a nice, homey kitchen should smell like. Plus you get to make sangria. —Bianca Garcia
Ingredients
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8 pieces
bone-in, skin-on chicken thighs
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1 piece
small yellow onion
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1 cup
sliced or pre-cut carrots
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3 pieces
garlic, chopped
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2 tablespoons
olive oil
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2 sprigs
rosemary
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1/4 teaspoon
red pepper flakes
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1 1/14 cups
red wine
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1 cup
orange juice
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3 tablespoons
brown sugar
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2 pinches
salt
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2 pinches
pepper
Directions
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Preheat oven to 425 degrees F.
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Season chicken with salt and pepper.
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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.
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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.
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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.
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Place chicken back in baking dish, add the reduced sauce and vegetables, and place back in oven for 5 minutes before serving.
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