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rosé chicken with shallots, garlic, tomatoes and oregano

Am I the only one with about a half cup of dry rosé wine in my fridge?  Just enough in the bottle to make rosé chicken with shallots, garlic, tomatoes and oregano?  Well if you're one of the lucky ones and also have a small amount of rosé then carry on.  Please make this highly edible chicken recipe for dinner.  Fortunately my recipe for baked chicken thighs also makes a generous amount of sauce in the pan, so it would be lovely served with a rice pilaf or French bread and a leafy green salad 🥗 just to round things out.  If you have a cast iron skillet then use it here as it is the perfect pan for a baked chicken dish with all it's tomatoes, shallots, rosé wine and herb sauce.

Ingredients and Recipe for Rosé Chicken with Shallots, Garlic, Tomatoes and Oregano 🌿 
Serves 4

4 bone-in skinless boneless chicken thighs
4 large size shallots, chopped
4 cloves minced garlic
2 good size sprigs fresh Greek oregano, about 30 leaves plus extra for garnish
1 generous cup cherry tomatoes 
3 tablespoons extra virgin olive oil
1/8 teaspoon Aleppo pepper
Sea salt and freshly ground black pepper, to taste
1/2 cup dry rosé

Heat the oven to 375F.

Pour 1 tablespoon of olive oil into a cast iron skillet, spread the shallots and garlic over the bottom.
Place the chicken thighs on top of the shallots and fill in open spaces with cherry tomatoes.
Divide the oregano leaves between the chicken thighs, pressing in the leaves, sprinkle with sea salt, black pepper and the Aleppo pepper.
Pour in the rosé, being careful to pour around the chicken.
Drizzle the top with remaining olive oil.
Bake for about 1 hour.
Remove from the oven and if the sauce is too thin, remove the chicken and bring the sauce to a boil to reduce.  Return chicken to the pan and serve, or cool and refrigerate in the pan to serve later.


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