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8 chicken thighs (bone-in, skin on)
½ cup all-purpose flour
½ teaspoon Kosher salt
¼ teaspoon black pepper
1 onion (diced)
1 carrot (peeled, diced)
2 cloves garlic (minced)
1 tablespoon tomato paste
1 cup white wine
1 cup chicken stock
½ teaspoon dried rosemary
½ teaspoon dried thyme
parsley for garnish



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