INGREDIENTS
8
Chicken thighs, boneless skinless
1
bag Baby carrots
2
stalks Celery
3
Gloves of garlic
1
stalk Rosemary
1
Yellow onion
1/2 tsp
Black pepper
1/4 tsp
Cayenne pepper
1 tbsp
Kosher salt
1/2 cup
Carbonell classic olive oil
1/2 cup
Cooking wine, white