- 1/4 Cup all-purpose flour
- 1 1/4 Teaspoon kosher salt, divided
- 3/4 Teaspoons black pepper, divided
- One 4 pound chicken, cut into pieces
- 1/4 Cup olive oil
- 1 medium yellow onion, roughly chopped
- 1 carrot diced
- 1 celery stalk diced
- 4 garlic cloves, finely diced
- 3 sprigs fresh thyme
- 1 bay leaf
- One 28 ounce can of plum tomatoes
- 1/3 Cup dry red wine
- 1/4 Cup fresh flat leaf parsley, roughly chopped
1. In a shallow bowl, combine the flour, 1 teaspoon of salt and 1/2 teaspoon of the pepper. Pat chicken dry with paper towels. Working in batches, lightly coat the chicken with the flour mixture, shaking off any excess.
2. Heat the oil in a Dutch oven or large saucepan over medium heat. Add some of the chicken to the pan and cook until brown, 4 to 5 minutes per side. Transfer to a plate, set aside. Repeat with the remaining chicken.
3. Add the onion to the pan and cook for 2 minutes. Add the carrot, celery, garlic, thyme and bay leaf. Cook, stirring occasionally for 10 minutes.
4. Crush the tomatoes in the can with a large spoon and stire them into the vegetables along with the wine and the remaining salt and pepper. Bring to a simmer. Add the chicken, reduce heat and cover. Simmer for 45 minutes, turning the pieces occasionally. Remove and discard the bay leaf. Stir in the parsley.