Ingredients:

  • 1.75 lb bone-in, skin-on chicken thighs
  • 1 tbsp extra virgin olive oil
  • 8 oz cremini mushrooms, sliced
  • 2 large carrots, diced
  • 2 celery stalks, diced
  • 1 medium yellow onion, finely chopped
  • 1 cup low-sodium chicken bone broth
  • 0.5 cup dry white wine
  • 3 cloves garlic, smashed
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 tbsp tomato paste
  • 1 tbsp fresh parsley, chopped
  • 0.5 lemon, zested

Instructions:

  1. Place chicken thighs skin-side down in a cold Dutch oven. Turn heat to medium to slowly render fat and sear until the skin is golden and crisp. Cook 8 mins until skin is deep mahogany
  2. Flip the chicken and sear the bottom for 2 minutes. Remove chicken from the pot and set aside on a plate.
  3. In the residual chicken fat, add the onions, carrots, celery, and mushrooms. Sauté until softened and the mushrooms have released their moisture.
  4. Stir in the tomato paste and smashed garlic, cooking for 60 seconds until fragrant.
  5. Pour in the dry white wine, scraping the bottom of the Dutch oven to release the browned bits (fond).
  6. Add the bone broth, thyme, and bay leaf. Return the chicken to the pot, skin-side up (keeping the skin above the liquid line to maintain crispness).
  7. Cover and simmer on low heat for 45 minutes or until chicken reaches an internal temperature of 175°F (80°C).
  8. Finish with fresh parsley and lemon zest before serving.