Ingredients
10chicken thighs on the bone,skinless, 5 oz each
kosher salt and fresh black pepper
4rosemary sprigs,small, fresh
1tbspolive oil,plus 1 teaspoon
1yellow onion,large, finely chopped
4garlic cloves,chopped
1celery stalk,chopped
1carrot,chopped
red pepper flakes,optional
2cupstomatoes,imported, crushed, Tuttoroso
¼tspdried marjoram
¼cupdry white wine,omit for Whole30
2cupschicken broth,low sodium, fat free
kosher salt and fresh black pepper
Preparation
Lightly season the chicken with salt and fresh pepper. Place a Dutch Oven or large heavy pot on medium-high heat.
Add 1 tablespoon of oil. When hot, add the chicken and sear until browned on all sides for about 6 to 7 minutes on each side. Transfer chicken to a dish and set aside.
Sauté garlic and onions in remaining oil; sauté until golden for about 3 minutes, stirring occasionally.
Add celery and carrots and saute on medium-low for about 2 to 3 minutes until soft. Add the wine and chicken broth, scraping any caramelized bits from the bottom with a wooden spoon.
Add tomatoes, marjoram, reduce heat to low, adjust salt and pepper to taste, and simmer for 30 minutes.
Add the chicken and rosemary to the sauce, partially cover, and cook slowly on low heat for another 25 to 30 minutes, stirring occasionally, adding water if needed.
Start with the same directions step 1 and 2 on the stove, reducing the chicken broth to 1 cup. Transfer to the slow cooker with the remaining ingredients and cook on low for 8 hours.
Lightly season the chicken with salt and fresh pepper. Press saute on the Instant Pot and add ½ tablespoon of oil, brown half of the chicken, and sear until browned on all sides for about 6 to 7 minutes on each side.
Transfer chicken to a dish and set aside, repeat with the remaining ½ tablespoon oil and chicken. Set aside.
Add remaining teaspoon oil, add garlic, onions, celery, and carrots and saute on medium-low for about 3 to 4 minutes until soft.
Add the wine and 1 cup of chicken broth, scraping any caramelized bits from the bottom with a wooden spoon.
Add tomatoes and marjoram. Adjust the salt and pepper to taste and mix.
Return the chicken to the pot, add the rosemary to the sauce, cover and cook high pressure for 30 minutes then naturally release.
