12 bone-in skin-on chicken thighs
Kosher salt and freshly ground black pepper to taste
Chopped fresh thyme to taste
1 cup bacon, diced
1 cup onion, medium dice
½ cup carrots, medium dice
½ cup celery, medium dice
2 Tbsp. crushed garlic
¼ cup tomato paste
Splash red wine
2 cups canned diced tomatoes, drained
2 quarts chicken stock
• Preheat the oven to 350 degrees. Rub the chicken thighs with salt, pepper and thyme. Set aside.
• In a high-sided pan, saute the bacon over medium heat to render the fat, about 8 to 10 minutes. Remove the bacon with a slotted spoon and place on a paper towel-lined plate. Set aside. In batches, sear the chicken thighs over medium-low until golden, 5 to 7 minutes, then flip and sear the other side, 5 to 7 minutes. Remove the thighs and set aside.
• Add the onion, carrots, celery and garlic to the pan and cook over medium-high heat, stirring occasionally, until fragrant, 3 to 5 minutes. Return the bacon to the pan and add the tomato paste. Saute 3 to 5 minutes, until the tomato paste begins to caramelize and darken. Deglaze the pan with a splash of red wine, then stir in the tomatoes and the chicken stock. Bring to a boil over high heat, then reduce the heat to low and simmer 15 minutes.
• Place the chicken thighs into a large casserole dish. Carefully pour the contents of the pan over the chicken. Cover and braise 3 hours.
• Remove from the oven and allow chicken thighs to cool to room temperature. Refrigerate overnight.
• To reheat, preheat the oven to 350 degrees and warm 1 hour. Serve with polenta or steamed rice.