Ingredients:

  • 8 Bone-in, skin-on Chicken Thighs (approx. 1.2 kg)
  • 2 tsp Kosher Salt (10 g)
  • 1 tsp Freshly Ground Black Pepper (5 g)
  • 2 Tbsp Olive Oil (30 ml)
  • 1 large Yellow Onion, roughly diced (approx. 200 g)
  • 2 medium Carrots, peeled and roughly chopped (approx. 150 g)
  • 2 stalks Celery, roughly chopped (approx. 100 g)
  • 8 oz Chestnut or Button Mushrooms, halved or quartered (225 g)
  • 4 cloves Garlic, minced (approx. 20 g)
  • 1 Tbsp Tomato Paste (15 g)
  • 1 cup Dry Red Wine (240 ml) (e.g., Pinot Noir or Merlot)
  • 3 cups Low-Sodium Chicken Stock (720 ml)
  • 3 sprigs Fresh Thyme
  • 2 Bay Leaves (Dried)
  • 1 Tbsp Cornflour (Cornstarch) mixed with 2 Tbsp cold water (Optional, for thickening)
  • 2 Tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Prep and Season: Pat the chicken thighs thoroughly dry with paper towels. Season generously all over with salt and pepper.
  2. Sear Chicken: Preheat the Dutch oven over medium-high heat and add the olive oil. Place chicken skin-side down (work in batches if necessary) and sear for 5-8 minutes until deeply golden brown and crisp. Remove the chicken and set aside, reserving the rendered fat in the pot.
  3. Sauté Soffritto: Reduce heat to medium. Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes until softened.
  4. Add Aromatics: Stir in the mushrooms and cook until they release their liquid and begin to brown (about 5 minutes). Add minced garlic and tomato paste; cook for 1 minute until fragrant.
  5. Deglaze: Pour in the red wine. Scrape up any browned bits (fond) stuck to the bottom of the pot. Bring to a rapid simmer and reduce the liquid by half (about 3-4 minutes).
  6. Add Liquid and Herbs: Pour in the chicken stock. Add the thyme sprigs and bay leaves. Bring the mixture to a gentle simmer.
  7. Braise in Oven: Return the seared chicken thighs to the pot, arranging them skin-side up. Cover the pot tightly with a lid and transfer to a preheated oven (325°F / 160°C). Braise for 60-75 minutes, or until the chicken is fork-tender (internal temperature 185°F to 195°F).
  8. Rest and Finish: Carefully remove the pot from the oven. Take out the chicken and set it aside to rest (tented loosely with foil). Remove the bay leaves and thyme stems. Skim any excess fat from the surface of the sauce.
  9. Thicken (Optional): If a thicker sauce is desired, place the pot over medium-high heat. Whisk in the cornflour slurry and simmer until the sauce thickens slightly (1-2 minutes).
  10. Serve: Return the chicken to the sauce to warm through. Garnish with fresh parsley before serving.