A flavorful and hearty dish featuring tender chicken thighs simmered in a rich tomato and herb sauce.
Season the chicken thighs with salt and pepper.
Ensure the chicken is dry before seasoning for better browning.
Heat olive oil in a large skillet over medium-high heat and sear the chicken thighs until golden on both sides. Remove and set aside.
Do not overcrowd the pan to ensure even browning.
Dice the onion, carrot, celery, and garlic.
Cut the vegetables into uniform sizes for even cooking.
Add the diced vegetables to the skillet and sauté until softened.
Stir occasionally to prevent sticking.
Pour in the red wine to deglaze the pan, scraping up any browned bits, and let it reduce by half.
Reducing the wine concentrates its flavor.
Stir in the diced tomatoes, tomato sauce, oregano, and rosemary. Bring to a simmer.
Taste the sauce and adjust seasoning as needed.
Return the chicken thighs to the skillet, cover, and simmer for 40-60 minutes until tender.
Check occasionally and add a splash of water if the sauce thickens too much.
Meanwhile, prepare the gremolata by combining chopped parsley, lemon zest, and minced garlic.
Use fresh ingredients for the best flavor.
Serve the chicken thighs with the sauce, topped with the gremolata for a fresh finish.
Pair with crusty bread or pasta to complete the meal.
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