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