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10 skinless chicken thighs (with bone)
kosher salt and fresh black pepper
3 - 4 small sprigs fresh rosemary
1 tbsp + 1 tsp olive oil
1 large yellow onion, finely chopped
4 garlic cloves, chopped
1 celery stalk, chopped
1 carrot, chopped
pinch red pepper flakes (optional)
2 cups Imported crushed tomatoes (Tuttoroso)
1/4 tsp dried marjoram
1/4 cup dry white wine (Pinot Grigio)
2 cups low salt chicken stock
kosher salt and fresh black pepper
Lightly
season
the chicken with salt and fresh pepper. Place a
or large heavy pot on medium-high heat.
Add
1 tbsp oil, when hot
add
the chicken and
sear
until browned on all sides, about 6-7 minutes on each side.
Transfer
chicken to a dish and set aside.
Sauté
garlic and onions (and red pepper flakes if using) in remaining oil;
sauté
until golden, about 3 minutes, stirring occasionally.
Add
celery and carrots and saute on medium-low for about 2-3 minutes, until soft.
Add
the wine and chicken broth, scraping any caramelized bits from the bottom with a wooden spoon.
Add
tomatoes, marjoram,
reduce
heat to low,
adjust
salt and pepper to taste and
simmer
for 30 minutes.
Add
the chicken and rosemary to the sauce, partially
cover
and
cook
slowly on low heat for another 25 - 30 minutes,
stirring
occasionally, adding water if needed.
For the Crock pot:
Start with the same directions as the first two paragraphs up to adding the wine and half of the chicken broth listed. Add the remaining ingredients to the crock pot and cook on low for 8 hours taking the lid off the last 30 minutes.
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