8 Skinless Chicken Thighs, bone in or boneless
2 Tablespoons Olive Oil
Salt and Pepper
1/2 1lb Carrots (approximate 3 large carrots), grate 1/3 slice the remaining carrots into rounds
1 Onion, chopped
1 Shallot, chopped
3 ribs Celery, finely chopped
1 lb Mushrooms, thickly sliced - mushrooms of any sort
6 cloves Garlic, minced
2 Tablespoons Fresh Rosemary, minced
1 cup Dry Wine, red or white
1 teaspoon Mushroom base or Porcini Powder
1 28oz can Crushed Tomatoes
1 cup Fresh Parsley, chopped
Generously salt and pepper raw chicken thighs.
Heat olive oil in a Dutch oven over medium high heat and working in batches sauté chicken thighs, 4 minutes on each side, to brown.
Once all the chicken is browned and set aside, add carrots, onion, shallot, celery mushrooms and garlic to the Dutch oven and sauté, stirring frequently, until tender. Approximately 20 minutes.
Add rosemary to the pot and sauté an additional two minutes.
Stir in mushroom base or porcini powder and add in wine. Cook for about 5 minutes.
Stir in crushed tomatoes and parsley, reserving some for garnishing, and return chicken to the pot.
Reduce heat to low and simmer covered for one hour.
Serve as a stew in a bowl or with Meyer Lemon + Garlic Rice, White Onion Risotto, buttered noodles, mashed potatoes, or polenta.
Makes 4-8 servings, depending on serving size and if serving without a side.