Ingredients

The following ingredients have 8 Servings
  • 8 chicken thighs ((bone-in, skin on))
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon black pepper
  • 1 onion ((diced))
  • 1 carrot ((peeled, diced))
  • 2 cloves garlic ((minced))
  • 1 tablespoon tomato paste
  • 1 cup white wine
  • 1 cup chicken stock
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • parsley for garnish

Instruction

  • Add the flour in a shallow plate and 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 olive oil.
  • Sear the chicken thighs until browned on both sides.
  • Do this in two batches of 4 so you don't crowd the plate.
  • Remove browned thighs to a plate.
  • Add the onion and carrot and sauté until soft, about 5 minutes.
  • Add 2 cloves minced garlic, and cook about 1 more minute.
  • Add tomato paste mix well with all the ingredients and cook for another 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 and reduce heat to low, cover and simmer 45 minutes until chicken is cooked through.
  • Serve over mashed potatoes, serve a chicken thigh and a spoonful of veggies and sauce. Top with parsley if you would like.
  • Serve with the Richest, Cheesiest, Crispy Mashed Potatoes.