INGREDIENTS
6
Chicken thighs, boneless
12
Baby potatoes
2
Carrots
2
stalks Celery
2 cloves
Garlic
1
Onion, small medium
2
Tomatoes, medium
1
Tso of freshly chopped rosemary
1 3/4 cups
Chicken stock
1 tbsp
Tomato paste
3 tsp
Balsamic vinegar
2 1/2 tbsp
Cornstarch
1/2 tsp
Fennel seeds
1/2 tsp
Salt
2 tbsp
Red wine
1/4 cup
Water