4 Chicken Thighs, bone-in & skin-on
Pinch of Kosher Salt and Black Pepper
2 Tablespoons Extra Virgin Olive Oil
1 Medium Sweet Onion, peeled and diced
2 Cloves Garlic, peeled and minced
2 Tablespoons Fresh Chopped Rosemary
1 ½ Pints Fresh Rovada Red Currants
½ Cup Port
1 Lemon (Zest and Juice)
12 Small Plum or Cherry Tomatoes, on vine
Preheat the oven to 375°F (190°C). Season the chicken thighs with salt and pepper.
In a large ovenproof skillet saute the chicken breasts in olive oil, skin side down, over medium heat until the skin is well browned and beginning to crisp.
Remove the chicken from the skillet and add the onion. Cook until the onion starts to become translucent. Add the garlic and rosemary and cook a bit longer, until the garlic is fragrant but not burned.
Return the chicken to the skillet, skin side up this time. Arrange the currants and tomatoes around the chicken in the pan. Add the port, and the lemon rind and zest.
Place skillet into the oven and braise until done (about 40 minutes). If sauce starts to become too dry add some additional port or some water.
When done, remove the chicken and tomatoes from the skillet and bring the sauce to a boil over medium-high heat. Simmer until sauce is reduced and slightly thickened.
Serve with crusty bread and a fresh green salad.
| Adapted from Slow Burning Passion