Afelia Chicken

🛒 Ingredients

• Boneless, Skinless Chicken Thighs 200 g · 330 kcal
• Dry Red Wine 62 g · 53 kcal
• Coriander Seeds (whole) 4 g · 11 kcal
• Olive Oil 7 g · 60 kcal
• Onion (medium) 38 g · 15 kcal
• Garlic cloves 4 g · 6 kcal
• Bay Leaf 1 g · 0 kcal
• Chicken Broth (low sodium, gluten-free) 63 g · 6 kcal

👨‍🍳 Instructions

1. Cut chicken thighs into large chunks, then place them in a bowl with crushed coriander seeds and red wine. Marinate for at least 2 hours, preferably overnight, in the refrigerator.
2. Remove chicken from marinade, reserving the marinade. Pat chicken dry with paper towels.
3. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown chicken pieces on all sides until golden.
4. Remove chicken and set aside. Add chopped onion to the pot and sauté until softened, about 5-7 minutes. Add minced garlic and sauté for another minute until fragrant.
5. Return chicken to the pot. Pour in the reserved marinade and chicken broth. Add the bay leaf, then bring to a simmer.
6. Reduce heat to low, cover, and simmer for 45-50 minutes, or until chicken is tender and cooked through.
7. Remove bay leaf before serving. Serve hot with rice, potatoes, or crusty bread.