Tuscan Braised Chicken Thighs Recipe
Ingredients
- ½ cup Carbonell Classic Olive Oil
- 8 boneless skinless chicken thighs
- ½ cup white cooking wine
- 1 yellow onion sliced
- 3 gloves of garlic smashed
- 2 stalks of celery sliced
- 1 stalk of rosemary chopped
- 1 tablespoon kosher salt
- ¼ teaspoon cayenne pepper
- ½ teaspoon black pepper
- 1 bag of baby carrots
Instructions
- At least four hours before you're ready to start cooking, season the chicken thighs with the salt, pepper and cayenne. Refrigerate for at least four hours.
- When you're ready to begin cooking, preheat your oven to 275 degrees and heat the ½ cup of Carbonell Olive Oil over medium-high heat in a large pan. When the oil is nice and hot, add your chicken thighs and cook until browned - about five minutes.
- Be careful when turning the chicken thighs because the olive oil might sputter a bit!