20 Min

• 1 pack Bone-in, Skin-on Chicken Thighs
• 4-6 stalks Celery, with leafy tops, sliced
• 1/2 small Onion, chopped
• 1 Carrot, thinly sliced
• 1 clove Garlic, thinly sliced
• 2 Tbsp Tomato Paste
• 1/2 cup Dry White Wine
• ⅔ cup Chicken Stock
• 1 Tbsp Olive Oil
• Chopped Fresh Parsley, for garnish (optional)
• Sea Salt and Freshly Cracked Black Pepper

In large skillet, heat olive oil over medium-high. Season chicken with sea salt and pepper and sear until browned, about 5 minutes per side. Transfer to plate. Add celery, onion, carrot, and garlic to pan; season and cook 5 minutes, stirring often, until softened. Add tomato paste and stir 1 minute until fragrant and slightly darker in color. Add wine and cook 5 to 7 minutes, stirring occasionally, until reduced by half. Add stock and chicken, skin side up, to pan; simmer 8 minutes uncovered, until chicken is cooked through. Garnish with fresh parsley, if desired.