Braised Chicken Thighs

Total Time: 3 hrs 40 mins Preparation Time: 25 mins Cook Time: 3 hrs 15 mins

Ingredients

• Servings: 4
• 4 chicken thighs, on the bone with skin
• 2 stalks celery, chopped in big pieces
• 2 large carrots, chopped in big pieces (or some mini carrots cut in half)
• 1 large onion (chopped in big pieces)
• 3 garlic cloves, peeled and whole
• 1 (16 ounce) can chicken stock
• 2 tablespoons oil
• 1 (28 ounce) can crushed tomatoes
• 1/2 cup water

Recipe

• 1 heat oil in dutch oven over medium-high heat on stovetop. put salt and pepper on chicken thighs and place in dutch oven (skin side down first) cook until each side has nice color on it (about 4 minutes each side). take chicken out and put on a plate. put a tbsp more oil in dutch oven and turn down to medium heat. put carrots, celery, onion and garlic in and cook for 8 minutes or until onions are almost translucent. add chicken stock, tomatoes and water and stir until they come to a boil. put chicken back in the pot so it is submerged in juices. put lid on the dutch oven and cook @350 degrees for 2 hours 15 minutes and then turn oven off but leave the dutch oven in the oven for about 1 hour or more (it continues to cook). remove pot from oven and serve over pasta-tastes good with egg noodles (chicken should be falling off the bone).