Ingredients
1 cup of dry red wine
2 tablespoons of olive oil
2 cloves of garlic, minced
1 teaspoon of dried oregano
1 teaspoon of salt
1/2 teaspoon of black pepper
4 chicken thighs, skinless and boneless
1 cup of cherry tomatoes, halved
1/2 cup of fresh basil, chopped
1 tablespoon of balsamic vinegar
Method
Heat a pan over medium heat and add the olive oil.
Sauté the minced garlic for about one minute until fragrant.
Stir in the red wine, oregano, salt, and pepper.
Add the chicken thighs to the pan and cook for 5 to 6 minutes on each side.
When the chicken is cooked, toss in the cherry tomatoes and basil, then drizzle with balsamic vinegar.
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