Step 1

Combine the garlic, rosemary, salt and freshly ground pepper in a bowl large enough to hold the chicken.  Add a 1/4 cup of olive oil. Stir to combine. <

Step 2

p id=”instruction-step-2″>Add the chicken to the bowl and toss with the marinade.  Pour the wine over the chicken to cover. Toss again to mix well.<

Step 3

id=”instruction-step-3″>Marinate the chicken, refrigerated, for a few hours or even better, overnight if possible.<

Step 4

id=”instruction-step-4″>Drain the chicken, reserving the marinade. Pat the chicken dry using paper towels. Using a frying pan large enough to hold the chicken (cast iron works great), heat the remaining few tablespoons of olive oil over medium heat.<

Step 5

id=”instruction-step-5″>Add the chicken thighs and cook until brown on both sides, about 5 minutes per side.  Once browned, pour the wine marinade over the chicken. Bring marinade to a boil and allow to simmer until the thighs are cooked through (internal temperature of 165 degrees F) and the wine reduces to a wonderful syrup consistency.

Step 6

id=”instruction-step-6″>Allow the chicken to rest for about 5 minutes. Sprinkle with the fresh chopped parsley and serve!