Chicken Braised in Red Wine

INGREDIENTS:

• 4 chicken thighs with bone in, skin removed
• Salt
• Pepper
• 1 Tbs olive oil
• 1 cup cherry tomatoes, halved
• 2 garlic cloves, minced
• 1 medium zuchinni, halved and cut into 1/2 inch slices
• 1/2 cup red wine
• 3/4 cup chicken broth
• 1 Tbs Herbes de Provence

DIRECTIONS:

1. Season chicken with salt and pepper. In a dutch oven, heat oil over medium high. Add chicken and brown on both sides, approximately 4-5 minutes each side. Remove from pan.
2. Add cherry tomatoes and cook 4 minutes until juices are released. Add garlic and zuchinni, cook for 30 seconds. Add red win and reduce until liquid is thick.
3. Add chicken back to the pan. Add chicken broth and herbes de provence and bring to a boil. Reduce heat to simmer, cover and cook 15 minutes.
4. Turn chicken and cook additional 15 minutes. Season with salt and pepper to taste.

*I served with roasted potatoes