Braised Chicken Thights

By oldbklady

Ingredients

• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• 1 dry bay leaf
• 2 whole cloves
• Cheesecloth
• 8 chicken thighs
• Sea salt and freshly ground black pepper
• All purpose flour, for dredging
• 1/2 cup vegetable oil
• 1 small onion, diced into 1/2-inch cubes
• 1 small carrot, diced into 1/2-inch cubes
• 1 stalk celery, diced into 1/2 inch cubes
• 1 tbs tomato paste
• 1 cup tomato sauce
• 2 tbs dry white wine
• 3 cups chicken stock
• 3 tablespoons fresh flat-leaf Italian parsley, chopped

Details

Servings 4
Adapted from foodnetwork.com

Preparation

Step 1

Place the rosemary, thyme, bay leaf and cloves into cheesecloth (secured with twine) or tea ball . This will be your bouquet garni.
Pat the chicken dry with paper towels to remove any excess moisture. Season each piece with salt and freshly ground pepper. Dredge in flour, shaking off excess. In a large skillet, heat vegetable oil until smoking. Add chicken to the hot pan and brown all sides, about 3 minutes per side. Remove browned chicken and reserve. In the same skillet, add the onion, carrot and celery. Season with salt at this point to help draw out the moisture from the vegetables. Saute until soft and translucent, about 5 minutes. Add sauted vegetables and tomato paste to crock pot, mix well. Add the tomato sauce, chicken stock, add the white wine,stir. Add chicken and the bouquet garni. Cook on low 6-8 hours, high 3-4 or until the meat is falling off the bone. Carefully remove the chicken from the pot and place over a bed of rice. Remove and discard bouquet garni from the pot. Pour all the juices and sauce from the pot over the chicken and garnish with chopped parsley.