Directions
Pat chicken thighs dry with paper towel. Stir together oregano, paprika, salt and pepper; sprinkle all over chicken. Toss chicken in flour until lightly coated and shake off excess.
Preheat oven to 400°F. Heat oil in cast iron skillet set over medium heat; cook chicken, in batches, for 8 to 10 minutes or until browned all over. Transfer to oven; bake for about 15 minutes or until cooked though. Transfer chicken to platter; cover to keep warm.
Drain fat and wipe out skillet. Heat skillet over medium heat; cook garlic, thyme and bay leaves for 1 minute. Stir in wine, scraping up brown bits; bring to boil. Cook for about 5 minutes or until wine is reduced by half. Stir in broth; bring to simmer. Discard bay leaves. Whisk in butter until smooth; drizzle over chicken. Sprinkle with parsley; serve with quinoa.
TIPS
Substitute rosemary for thyme if desired.
Alternatively, serve with thick crusty bread instead of quinoa.
Wine Pairing
Beringer Main & Vine™ White Zinfandel
