Wine-Glazed Chicken Thighs

• 8 skinless chicken thighs, and visible fat removed (about 2 lb)
• 14 teaspoon salt
• 18 teaspoon pepper (to taste)
• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 tablespoons chopped fresh rosemary
• 8 large fresh sage leaves
• 1 12 cups dry red wine
• 1 pinch crushed red pepper flakes
• fresh sage, cut in narrow strips

1. Season chicken with salt and pepper.
2. Heat oil and butter in a large, heavy nonstick skillet over medium heat.
3. Add chicken, rosemary and sage and cook, turning chicken occasionally, 15 minutes or until golden brown.
4. Spoon off fat, leaving about 2 tsp in skillet.
5. Add 1/4 cup of the wine, the garlic and crushed pepper.
6. Cook 20 minutes longer, turning chicken occasionally and spooning on all but 2 tablespoons of the wine as pan juices evaporate, until chicken is cooked through and coated with a deep brown glaze.
7. Remove to warm serving plates.
8. Add remaining 2 tablespoons of wine to skillet and cook, stirring in browned drippings from bottom of pan.
9. Spoon pan juices over chicken and garnish.

chicken, salt, pepper, olive oil, butter, fresh rosemary, sage, red wine, red pepper, fresh sage

Taken from www.food.com/recipe/wine-glazed-chicken-thighs-227811 (may not work)