Our family has a favorite chicken dish. But…we are always up for trying something new and seeing if it wins us over. This is defiantly on our list. Juicy chicken a rich slow cooked sauce with wine, garlic, and rosemary is a winning combo. My kids ate it over pasta with a salad on the side. Sean and I ate it with/on (?) the salad because… adulting (and we love salads 🙂 ).
Thank you for reading this post, don't forget to subscribe!It also gave ma excuse to use my dutch oven – double win. This could be made in an Instant Pot as well, but sometimes the smell of something simmering on the stove top is part of the joy in cooking (that would, of course, be on a day that no one has golf/hockey/swimming/baseball practices/games, read: once in a blue moon.)
And the salad…
- 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
- 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 or kale salad (pictured) serve a chicken thigh and a spoonful of veggies and sauce. Top with parsley if you would like.
Inspired by Dinner then Dessert
