Ingredients
2 tablespoons olive oil or oil of your choice
1.5-2lbs chicken thighs
1 onion, small dice
1 stalk celery, small dice
1 small carrot, small dice
1/2 sweet bell pepper, small dice
1 sprig of oregano
1/2 cup red wine
2 tablespoons tomato paste
1 cup tomato puree
2 teaspoon kosher salt
1 teaspoon crushed black pepper
Method
Heat the oil in a dutch oven or rondeau until it begins to shimmer and hum. Brown the chicken thighs in a manner that suits the cooking vessel, taking care to not crowd the meat. Once the thighs have proper my browned, remove them from the pot and add your herbs and spices, stirring to loosen the crispy brown bits from the bottom. Add your vegetables, cooking over medium heat until they are soft. Deglaze with red wine and return the thighs to the pot. Stir in the remaining ingredients and bring to a simmer. Cover your pot, and allow it to cook for at least an hour, preferably two. The thighs will not fall apart in the pot, but they will be very soft and compliant. Once the texture is to your liking, check your seasoning and serve over pasta, polenta or focaccia.
