Turn oven to 400F degrees, mix and heat cup of red wine with spices, soy sauce, rice vinegar in glass bowl. Defrost chicken thigh in microwave, 60 seconds each side.

While defrosting, melt Tbs grassfed butter in skillet, then, sear chicken thigh 60 seconds each side.

Add seared chicken thigh and butter to heated red wine in glass bowl in airfryer oven.

Add chopped mirepois vegetables, tomato, parsley, sweet pepper, bake 25 minutes.

Test doneness of chicken thigh by cutting along the bone, should come right off the bone and have cooked chicken color. Bone goes to garden fermenter.

Serve with fresh baked sour dough bread to dip up the wine broth. Enjoy.