Herbed Chicken Thighs Roasted In A Paper Bag

• 8 large free ranch chicken thighs
• 6 garlic cloves
• 3/4 cup mixed fresh herb leaves (such as thyme, sage, rosemary)
• 2 tablespoons olive oil
• 2 tablespoons fine red wine vinegar
• 1 tablespoon coarse salt
• 1 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 1/2 cup good dry white wine for the baking dish

1. Finely chop garlic and herbs in food processor; then blend in oil and vinegar, salt and peppers.rnPlace chicken thighs in a baking dish.
2. Spread herb and seasoning mixture over all sides of chicken.rnCover and chill at least 4 hours or overnight.
3. Get out the baking dish with chicken thighs from refrigerator.rn Pour 1/2 cup of good quality dry white wine into the bottom of the baking dish.
4. Preheat oven to 350 degrees F. rnPlace the baking dish with chicken thighs inside of a large brown bag and transfer to the middle rack of the oven.
5. Bake for about 1 hour and 15 minutes until golden brown.rnTransfer thighs to a large platter, pour the accumulated jus into a small sauce pan and simmer until reduced to sauce consistency.
6. With a pastry brush smear the sauce over the chicken thighs. rnLet cool and absorb the sauce.

chicken, garlic, herb leaves, olive oil, red wine vinegar, coarse salt, freshly ground black pepper, cayenne pepper, white wine

Taken from food52.com/recipes/12700-herbed-chicken-thighs-roasted-in-a-paper-bag (may not work)