INGREDIENTS
6
Chicken thighs, boneless
12
Baby potatoes
2
Carrots
2
stalks Celery
2 cloves
Garlic
1
Onion, small medium
1
Parsley
1
sprig Rosemary, fresh
2
Tomatoes, medium
1 3/4 cups
Chicken stock
1 tbsp
Tomato paste
1 tbsp
Balsamic vinegar
1 tbsp
Cornstarch
1 tsp
Fennel seeds
1/2 tsp
Salt
2 tbsp
White wine
1/4 cup
Water