Braised Chicken Thighs with Vegetables

Braised Chicken Thighs with Vegetables

2 yellow onions

Salt

3 tbsp olive oil

8 large chicken thighs

Freshly ground black pepper

2 carrots, coarsely chopped

1 apple, peeled and cored, coarsely chopped

1 tbsp tomato paste

1 sprig fresh thyme

1 bay leaf

3 tbsp chopped parsley

2 cups chicken broth

1 Can of peas and carrots

In a large, heavy pan or Dutch oven heat the olive oil over medium-high heat.  Season the thighs with salt and pepper.  When the oil is very hot (it will smoke a bit) add the chicken and cook until browned, about 4 minutes per side.  Transfer to a plate and set aside.

To the same pot add the onion, carrot, peas and apple, and cook until golden brown (about 8 minutes). Add the tomato paste and stir to coat the vegetables.  After about a minute of cooking add the thyme, bay leaf, and parsley , and bring to a boil. Lower the heat to medium-low and simmer until reduced by half, about 10 minutes.

Add the broth to the pot and return to a simmer. Add the thighs  and cook over medium low heat, with the liquid barely simmering, until the thighs are fork tender, about 45 minutes.