Wine-Glazed Chicken Thighs (serves 4)

Ingredients
8 chicken thighs (about 2 lb), skin and visible fat removed
1/4 tsp salt
1/8 tsp pepper, or to taste
1 TBSP each olive oil and butter
2 TBSP fresh chopped rosemary or 2 tsp dried, crumbled
8 large leaves fresh sage or 2 tsp dried, crumbled
1+1/2 cups dry red wine
3 tsp minced garlic
Pinch of crushed red pepper
Garnish: fresh sage cut in narrow strips

Instructions
1. Season chicken with salt and pepper.
Heat oil and butter in a large, heavy nonstick skillet over medium heat.
Add chicken, rosemary and sage and cook, turning chicken occasionally, 15 minutes or until golden brown.

2. Spoon off fat, leaving about 2 tsp in skillet.
Add 1/4 cup of the wine, the garlic and crushed pepper.

3. Cook 20 minutes longer, turning chicken occasionally and spooning on all but 2 TBSP of the wine as pan juices evaporate, until chicken is cooked through and coated with a deep brown glaze.
Remove to warm serving plates.

4. Add remaining 2 TBSP wine to skillet and cook, stirring in browned drippings from bottom of pan.
Spoon pan juices over chicken and garnish.

Good served with mashed potatoes and a mixture of green and wax beans.

From Woman's Day Magazine.