Ingredients
8chicken thighs,bone-in, skin on
½cupall-purpose flour
½tspkosher salt
¼tspblack pepper
1onion,diced
1carrot,peeled, diced
2garlic cloves,minced
1tbsptomato paste
1cupwhite wine
1cupchicken stock
½tspdried rosemary
½tspdried thyme
parsley,for garnish
Preparation
Add the flour in a shallow plate, then season with salt and pepper.
Dredge both sides of the chicken thighs in the seasoned flour, shaking off the excess.
In a large Dutch oven over medium heat, add the olive oil.
Sear the chicken thighs until browned on both sides, doing so in two batches of 4.
Transfer the browned thighs to a plate.
Add the onion and carrot, then sauté for 5 minutes until soft.
Add the garlic, then cook for 1 more minute.
Add the tomato paste, mix well, then cook for another 1 minute.
Add the wine, chicken stock, rosemary and thyme.
Cook until the liquids are reduced by about half.
Add the chicken back to the pan, then reduce the heat to low.
Cover and simmer for 45 minutes until the chicken is cooked through.
Serve over mashed potatoes, topped with parsley, and enjoy!
