Chicken in Wine Sauce

Step 1

Season the 4 chicken legs with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken skin-side down and cook until golden brown, about 5 minutes per side. Transfer to a plate.

Step 2

Reduce heat to medium. Add the 1 sliced onion and 3 minced garlic cloves to the skillet. Cook, stirring, until the onion is soft and translucent, about 3 minutes.

Step 3

Pour in the 1 cup red wine, scraping up any browned bits from the bottom. Let it bubble and reduce by half, about 3 minutes.

Step 4

Stir in the 1 can diced tomatoes and 1 tsp dried thyme. Return the chicken to the skillet, nestling it into the sauce. Bring to a simmer, then cover and cook until the chicken is cooked through and tender, about 20 minutes.

Step 5

Uncover and let the sauce thicken slightly, about 5 minutes. Taste and adjust seasoning with salt and pepper. Serve hot, spooning the sauce over the chicken.