Instructions
Sear the chicken
Pat chicken dry and season generously with salt and pepper.
Heat olive oil in a large Dutch oven or deep skillet over medium-high heat.
Sear chicken thighs skin-side down until golden brown (about 5–6 minutes). Flip and brown the other side for 3–4 minutes. Remove and set aside.
Sauté vegetables
In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes.
Stir in garlic and tomato paste, cooking for 1–2 minutes.
Deglaze
Pour in white wine, scraping up any browned bits from the bottom. Let simmer 2 minutes.
Add liquids and herbs
Stir in chicken broth, thyme, rosemary, and bay leaves.
Return chicken
Nestle chicken thighs back into the pot, skin-side up. Liquid should come about halfway up the chicken.
Braise
Reduce heat to low, cover, and simmer gently for 35–40 minutes until chicken is tender and cooked through (internal temp 175°F / 80°C).
Serve
Remove bay leaves. Taste sauce and adjust seasoning with salt and pepper.
Serve warm with mashed potatoes, rice, or crusty bread.
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