# What You Need:
→ Meats
01 - 8 bone-in, skin-on chicken thighs (2.6 lbs)
→ Vegetables
02 - 7 oz button mushrooms, quartered
03 - 2 medium carrots, sliced
04 - 1 large onion, diced
05 - 2 garlic cloves, minced
06 - 2 celery stalks, sliced
→ Liquids
07 - 1½ cups dry red wine
08 - 1 cup chicken stock
09 - 2 tbsp tomato paste
→ Staples & Seasonings
10 - 2 tbsp vegetable oil
11 - 1 tbsp unsalted butter
12 - 1 bay leaf
13 - 4 sprigs fresh thyme or 1 tsp dried thyme
14 - 1 tsp salt
15 - ½ tsp freshly ground black pepper
→ Optional Garnish
16 - 2 tbsp chopped fresh parsley
# Directions:
01 - Pat chicken thighs dry and season evenly with salt and freshly ground black pepper.
02 - Heat vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Place chicken thighs skin-side down and brown until golden, approximately 5 minutes per side. Remove and set aside.
03 - Add unsalted butter to the pot. Sauté diced onion, sliced carrots, sliced celery, and quartered mushrooms for 5 to 7 minutes until softened and lightly golden. Add minced garlic and cook for 1 minute more.
04 - Stir in tomato paste and cook for 1 minute. Pour in dry red wine, scraping up any browned bits from the pot base.
05 - Pour in chicken stock, add bay leaf and thyme. Return chicken thighs along with accumulated juices to the pot, nestling them into the liquid.
06 - Bring to a simmer, cover the pot, and cook over low heat for 45 to 55 minutes until the chicken is tender.
07 - Remove the lid for the last 15 minutes of cooking if a thicker sauce is preferred. Discard bay leaf and thyme sprigs afterward.
08 - Taste and adjust seasoning as needed. Garnish with chopped fresh parsley before serving.
