INGREDIENTS
8
skin on chicken thighs
1/2 cup
all-purpose flour
Kosher salt and freshly ground black pepper
1/4 cup
olive oil
2 tbsp
butter
2 cups
yellow onion (diced)
1 cup
carrot (diced)
1 cup
celery diced
3 cloves
garlic (minced)
1 tsp
dried oregano
1/2 tsp
thyme leaves
1 tsp
kosher salt
1/2 tsp
ground black pepper
3/4 cup
dry white wine
2 tbsp
tomato paste
2 14.5 ounce cans
diced fire roasted tomatoes (undrained)
1 cup
chicken stock
1 tbsp
finely grated lemon zest
2 tbsp
fresh flat-leaf parsley (finely chopped)