Cannabis Red Wine Herb Roasted Chicken Thighs & Carrots


Cannabis Red Wine Herb Roasted Chicken Thighs & Carrots Stoner Strategies


I wouldn't usually use red wine when cooking chicken but I was out and not in the mood to go buy more so I did what my great-grandma would have done and used what to make it work. If you want what is on the plate, follow this cannabis mashed potato recipe for the complete meal!



Prep Time: 10 minutes

Cook Time: 1 hour

Serves 4



Ingredients:


  • 2 cups carrots, cleaned, skinned, and roughly cut into bite-size pieces

  • 4 chicken thighs

  • 2 tablespoons salt, divided

  • 1 tablespoon ground black pepper, divided

  • 1 cup red wine

  • 1/4 cup cannabutter, melted

  • 2 tablespoons garlic powder

  • 1 tablespoon onion powder

  • 1 tablespoon crushed red pepper

  • 4 fresh basil leaves




Directions:


  1. Preheat the oven to 340F/170C.

  2. In a medium pot fill halfway with water, add a pinch of salt, and bring to a boil. Add the carrots and return to a boil. Cover and cook for about 8 minutes or until the carrots are tender but still firm. Strain and rinse with cold water, set aside.

  3. Season the chicken thighs with salt and pepper.

  4. In a large pan over high heat, add oil. Just before the oil smokes add the chicken thigh's skin side down. Cook for about 10 minutes or until the chicken is golden brown. Flip the chicken tights and cook for an additional 8 minutes or until the chicken has a nice sear.

  5. Place the chicken thighs skin side up on a baking pan and add the carrots in between the chicken thighs. Add the red wine to the pan.

  6. Drizzle the chicken and carrots with the cannabutter and season with the remaining salt and pepper. Sprinkle the chicken thighs with the garlic, onion, and crushed red pepper. Top each chicken thigh with a basil leaf.

  7. Bake the chicken for 1 hour or until a thermometer inserted into the thickest part of the chicken reads 165F/75C and the carrots are tender when pierced with a fork. Bast the chicken and carrots with the juices in the pan every 20 minutes.

  8. Remove the chicken and carrots from the oven and allow to rest for 10 minutes.

  9. Plate the chicken thighs and scoop out the carrots using a slotted spoon. Drizzle the pan drippings over the chicken thighs and serve immediately.

  10. Save the pan drippings to make a red wine chicken gravy or used to flavor white rice.




12 views0 comments

Recent Posts

See All