Ingredients:

  • 4 bone-in, skin-on chicken thighs (approx. 1.5 lbs / 680 g)
  • 2 tablespoons olive oil (30 ml)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 cup dry white wine (240 ml)
  • 1 cup chicken broth (240 ml)
  • 1 teaspoon dried thyme (1 g)
  • 1 teaspoon dried rosemary (1 g)
  • 2 bay leaves
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions:

  1. Pat chicken thighs dry with paper towels. Season generously with salt and pepper.
  2. Heat olive oil in the Dutch oven over medium-high heat. Add chicken thighs skin-side down; cook until golden brown, about 5-7 minutes. Flip and sear for another 5 minutes.
  3. Remove chicken and set aside. Add diced onion to the pot; sauté until translucent, about 3-4 minutes. Stir in minced garlic and cook for another minute.
  4. Pour in white wine; scrape up browned bits from the bottom. Add chicken broth, thyme, rosemary, and bay leaves. Return chicken thighs to the pot, skin-side up; bring to a simmer.
  5. Cover and reduce heat to low. Cook for about 45 minutes, or until chicken is tender and internal temperature reaches 165°F (75°C).
  6. Remove bay leaves, garnish with fresh parsley, and serve warm.