Ingredients

The following ingredients have 6 Servings
  • 8 skin on chicken thighs
  • 1/2 cup all-purpose flour
  • kosher salt and freshly ground black pepper
  • 1/4 cup olive oil
  • 2 Tbsp. butter
  • 2 cups yellow onion, (diced)
  • 1 cup carrot, (diced)
  • 1 cup celery, (diced)
  • 3 cloves garlic, (minced)
  • 1 tsp. dried oregano
  • 1/2 tsp. thyme leaves
  • 1 tsp. kosher salt
  • 1/2 tsp. ground black pepper
  • 3/4 cup dry white wine
  • 2 Tbsp. tomato paste
  • 2 14.5-oz. cans diced fire roasted tomatoes, (undrained)
  • 1 cup chicken stock
  • 1 Tbsp. finely grated lemon zest
  • 2 Tbsp. fresh flat-leaf parsley, (finely chopped)

Instruction

  • Preheat oven to 400 degrees.
  • Rinse chicken thighs, pat dry with a paper towel and season both sides with salt and pepper. Place flour in a shallow bowl, and dredge each thigh lightly in flour making sure to shake off the excess.
  • In a large skillet, heat 2 Tbsp. olive oil over medium high heat. Add four chicken thighs to the pan and cook 3 minutes per side, until lightly browned. Remove thighs to baking dish large enough to hold all 8 chicken thighs. Add the remaining 2 Tbsp. olive oil and repeat with the other 4 chicken thighs.
  • Pour off all but 1 Tbsp. of the olive oil and add 2 Tbsp. butter over medium heat. When butter is melted add onion, carrots, celery, garlic, oregano, thyme, salt and pepper. Cook until softened and lightly browned, stirring occasionally, about 20 minutes.
  • Add the wine and increase the heat to medium high. Cook for 3-4 minutes, scraping up any brown bits until the wine is reduced.
  • Stir in the tomato paste, then add the tomatoes and the broth and bring to a boil. Pour the mixture over the chicken thighs. Cover the baking dish tightly with heavy duty aluminum foil.
  • Bake at 400 degrees for 45 minutes or until meat is no longer pink. Before serving add the lemon zest and the parsley. I like to serve over pasta, mashed potatoes or polenta.