Ingredients

The following ingredients have 6 Servings
  • 8 bone in, skinless chicken thighs
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup chopped onion
  • 2 cloves garlic, (minced)
  • 2 carrots, (peeled and diced)
  • 2 ribs celery, (chopped)
  • 1 tablespoon chopped fresh rosemary
  • 1 lemon, (zest only)
  • 1/2 cup dry red wine
  • 2 cups diced tomatoes
  • 1/2 cup chicken broth

Instruction

  • Heat oil in a Dutch oven or large heavy pot over medium heat and brown the chicken; approximately 5-6 minutes per side. Remove chicken from pot and keep warm. You may have to do this in two batches.
  • Add the onion, garlic, carrots, celery, rosemary and lemon zest to the pot and saute 2-3 minutes.
  • Next, add the wine and scrape any bits from the bottom of the pot; then add the tomatoes and chicken stock and place the chicken back into the Dutch oven.
  • Cover the pot and allow to cook for 20-25 minutes until the chicken is cooked through.