4 tablespoons of olive oil
4 tablespoons of white wine, dry
1 tablespoon of white wine vinegar
1 teaspoon of salt
1/2 teaspoon of red pepper flakes
2 large cloves of garlic, minced
1 tablespoon of fresh thyme or 1/2 tablespoon of dried thyme
8 chicken thighs
1 tablespoon of chopped parsley
4 tablespoons of olive oil
4 tablespoons of white wine, dry
1 tablespoon of white wine vinegar
1 teaspoon of salt
1/2 teaspoon of red pepper flakes
2 large cloves of garlic, minced
1 tablespoon of fresh thyme or 1/2 tablespoon of dried thyme
8 chicken thighs
1 tablespoon of chopped parsley
In a medium bowl, whisk together the olive oil, white wine, vinegar, salt, pepper flakes, garlic, and thyme
Add the chicken pieces and turn them to coat well with the marinade
Let it rest at room temperature for 1 hour or more
Preheat oven to moderate heat (180º)
Arrange the chicken pieces in a refractory form
Place it in the oven and baste frequently with the glaze, until the chicken is cooked
Remove from the mold and place on a warmed platter
Drain the glaze (to drain, let it cool slightly and remove the fat that forms on the surface) and pour over the chicken pieces
Garnish with parsley, if desired
Serve 8 portions.
