Ingredients:

  • 4 bone-in, skin-on chicken thighs (approx. 2 lbs / 900g)
  • 1/2 cup (65g) all-purpose flour
  • 1 tsp (6g) kosher salt
  • 1/2 tsp (2g) cracked black pepper
  • 2 tbsp (30ml) olive oil
  • 1 medium (120g) yellow onion, finely diced
  • 2 medium (120g) carrots, diced
  • 2 stalks (60g) celery, diced
  • 3 cloves (9g) garlic, minced
  • 2 tbsp (32g) tomato paste
  • 1 cup (240ml) dry white wine
  • 2 cups (480ml) low-sodium chicken broth
  • 2 sprigs (4g) fresh thyme
  • 1 bay leaf
  • 1/4 cup (15g) fresh parsley, finely chopped
  • 1 tbsp (6g) lemon zest
  • 1 clove (3g) garlic, grated

Instructions:

  1. Mix flour, salt, and pepper on a shallow plate. Coat the chicken thighs, shaking off any excess to avoid a gummy crust.
  2. Heat olive oil over medium-high heat in a Dutch oven. Place chicken skin-side down and sear for 5-7 minutes until the skin is mahogany-colored. Flip and sear for another 3 minutes, then remove chicken and set aside.
  3. In the same pot, add the onion, carrots, and celery. Cook until the onions are translucent (about 5 minutes).
  4. Stir in the garlic and tomato paste. Cook for 2 minutes until the paste turns a deep rust color.
  5. Pour in the white wine and scrape the bottom of the pot to deglaze, lifting the caramelized proteins (fond).
  6. Stir in the low-sodium chicken broth, fresh thyme, and bay leaf.
  7. Return the seared chicken thighs to the pot. Lower the heat and simmer gently until the meat is tender and slides off the bone.
  8. Prepare the gremolata by mixing the finely chopped parsley, lemon zest, and grated garlic.
  9. Divide the chicken and sauce into bowls and garnish with the fresh gremolata before serving.