4 tablespoons of olive oil
4 tablespoons of dry white wine
1 tablespoon of white wine vinegar
1 teaspoon of salt
1/2 teaspoon of red pepper flakes
2 large garlic cloves, minced
1 tablespoon of fresh or dried thyme
8 chicken thighs
1 tablespoon of chopped parsley
4 tablespoons of olive oil
4 tablespoons of dry white wine
1 tablespoon of white wine vinegar
1 teaspoon of salt
1/2 teaspoon of red pepper flakes
2 large garlic cloves, minced
1 tablespoon of fresh or dried thyme
8 chicken thighs
1 tablespoon of chopped parsley
In a medium bowl, whisk together the olive oil, white wine, vinegar, salt, pepper, garlic, and thyme
Add the chicken pieces and toss to coat them well with the marinade
Let it sit at room temperature for 1 hour or more
Arrange the chicken in a baking dish
Bake in a moderate oven (180°C)
Brush with the marinade several times while it cooks
Remove the chicken from the baking dish and place it on a warm platter
Drain off the pan juices and spoon them over the chicken
Garnish with parsley, if desired.
