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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Ingredients:
1/3 cup all-purpose flour |
2 tablespoons paprika |
1 tablespoon kosher salt |
1 tablespoon black pepper |
3 tablespoons olive oil |
6 chicken thighs, dusted in flour mixture |
40 cloves garlic, peeled |
3 stalks celery, diced |
1 medium yellow onion, sliced |
1 cup dry white wine |
1 cup chicken broth |
2 sprigs fresh rosemary |
2 sprigs fresh thyme |
2 bay leaves |
Directions:
1. Preheat oven to 375 degrees with rack in the center.
2. Combine flour, paprika, salt, and pepper in a large plastic bag.
3. Coat chicken in seasoned flour.
4. Shake off excess flour.
5. Heat oil in a large ovenproof saute pan over medium-high heat.
6. Brown chicken on both sides; remove from pan.
7. Add garlic, celery and onion; saute until lightly browned.
8. Add wine, broth, and herbs, then arrange browned chicken on top, skin side up; bring to a simmer.
9. Cover the pan; transfer to the oven and braise 45 minutes.
10. Makes 6 chicken thighs with sauce.
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