• 12 ea chicken thighs, bone in, skin on

  • As needed sea salt and ground pepper
  • 4 oz bacon 1/4 inch cubes
  • 2 cups yellow onions, diced
  • 1 cup carrot, diced
  • 1 cup celery, diced
  • 3 TB sun dried tomatoes
  • 3 cloves garlic, paste
  • ½ tsp sugar
  • 1 TB AP flour
  • 1 bottle Barolo wine
  • 14½ oz diced tomatoes, drained
  • 1 sprig thyme, plus
  • 1 tsp minced leaves
  • 1 sprig rosemary
  • 10 sprigs parsley


Dry chicken and season with salt and pepper; set aside; brown and crisp bacon in heavy pan; remove crisped bacon drain off all but small amount of fat and sear chicken on both sides remove. On medium heat, cook onions, carrots, celery and tomato until soft and brown; add garlic, sugar, flour and bacon cook 30 seconds to blend flavors; add wine and tomatoes scraping off fond; add whole fresh herbs; add chicken back in and bring to a simmer; cover with parchment and foil; braise in 300ºF oven for approximately 90 minutes, turning pot once during cooking. Chicken should be fork tender when complete. Remove from oven & cool in liquid. When cool enough to handle, remove bones from chicken; place back in liquid. At service, bake at 375ºF for approximately 30 minutes or until it reaches 160ºF; add minced thyme and serve.


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