Red Wine Braised Chicken Thighs

1. 1 Chicken thighspack 900 g ≈ $3.99 200 g
2. 2 Dry red winepack 750 ml ≈ $9.00 70 ml
3. 3 Onions≈ $1.60 per kg 40 g
4. 4 Carrots≈ $1.50 per kg 40 g
5. 5 Sunflower oil 14 ml
6. 6 Salt 2 g
7. 7 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Wash the thighs, pat dry², trim excess fat, and season generously with salt and black pepper.

2. Slice the onion³ into half-moons and grate the carrot⁴ coarsely.

3. Sauté the onions³ in oil over medium heat for 3 minutes until translucent, then add the carrots⁴ and cook for 3–5 minutes until softened. Transfer to a bowl.

4. In the same pan, sear the thighs 5–7 minutes per side until golden brown.

5. Return the vegetables to the pan, pour in the red wine, and bring to a boil.

6. Cover and simmer on low heat for 25 minutes, flipping the thighs once; the meat is done when the juices run clear and it pulls away from the bone.