Braised Chicken Red Wine: 4 Steps to Comforting Perfection -

Braised Chicken in Red Wine: An Amazing Ultimate Recipe

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Preheat your oven to 325°F (160°C).
In a large, oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Season the chicken thighs with salt and pepper, then add them to the pot, skin-side down. Sear for about 5-7 minutes, until the skin is golden brown. Flip and sear the other side for an additional 5 minutes. Remove the chicken and set aside.
In the same pot, add the chopped onion and sliced carrots. Cook for about 5 minutes, or until the onions are translucent. Add the minced garlic and cook for an additional minute until fragrant.
Stir in the tomato paste, cooking for another minute to combine.
Pour in the red wine, scraping the bottom of the pot to release any browned bits. Bring to a simmer.
Add the chicken broth, thyme, rosemary, and bay leaves. Stir to combine, then return the chicken to the pot, skin-side up.
Cover the pot with a lid and transfer it to the preheated oven. Braise for 1 hour, or until the chicken is tender and cooked through.
Carefully remove the pot from the oven. Take the chicken out and set it aside. Place the pot over medium heat on the stovetop. Let the sauce simmer for about 10 minutes to thicken slightly.
Taste the sauce and adjust seasoning with salt and pepper as needed.
Return the chicken to the pot to warm through before serving.