Richly Braised Chicken Thighs
Richly Braised Chicken Thighs
ingredients
- 4 boneless skinless chicken thighs
- 2 cups red wine (preferably a dry, full-bodied wine)
- 1 cup chicken broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 stalks celery, chopped
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
steps
- 1.
Preheat the oven to 350°F (175°C).
- 2.
Heat olive oil in a large, oven-safe skillet over medium-high heat.
- 3.
Season chicken thighs with salt and pepper, then brown them for about 4-5 minutes on each side. Remove and set aside.
- 4.
In the same skillet, add onions, carrots, and celery. Sauté until softened, about 5 minutes.
- 5.
Stir in garlic and cook for another minute.
- 6.
Add the tomato paste, thyme, and rosemary, stirring to combine.
- 7.
Pour in the red wine and chicken broth, scraping the bottom of the skillet to release any browned bits. Bring to a boil.
- 8.
Return the chicken thighs to the skillet, ensuring they are submerged in the sauce. Cover with a lid or foil and transfer to the oven.
- 9.
Cook for 25-30 minutes, until the chicken is tender and cooked through.
- 10.
Remove from the oven and let sit for 5 minutes, then garnish with fresh parsley before serving.