# What You Need:
→ Poultry
01 - 3 1/4 lbs bone-in, skin-on chicken pieces (thighs and drumsticks recommended)
→ Marinade & Sauce
02 - 2 cups dry rosé wine
03 - 2 tbsp olive oil
04 - 1 medium onion, finely chopped
05 - 2 garlic cloves, minced
06 - 2 carrots, peeled and sliced
07 - 7 oz cremini or button mushrooms, quartered
08 - 1 small leek, white and light green parts, sliced
09 - 2 tbsp tomato paste
10 - 1 tbsp all-purpose flour, optional for thickening
11 - 3/4 cup plus 1 tbsp heavy cream
12 - 1 bay leaf
13 - 4 sprigs fresh thyme
14 - 1 sprig fresh rosemary
15 - Salt and freshly ground black pepper to taste
→ Garnish
16 - 2 tbsp fresh parsley, chopped
# Step-by-Step:
01 - Pat chicken pieces dry with paper towels and season generously with salt and freshly ground black pepper on all sides.
02 - In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Brown chicken pieces on all sides in batches, approximately 5 minutes per batch. Transfer seared chicken to a plate and set aside.
03 - In the same pot, add chopped onions, sliced carrots, and leek. Sauté for 4 to 5 minutes until vegetables begin to soften. Add quartered mushrooms and cook for an additional 3 minutes.
04 - Stir in minced garlic and cook for 1 minute until fragrant. Add tomato paste and cook for 1 minute more, stirring constantly to incorporate.
05 - If using flour for thickening, sprinkle it over the vegetables and stir to coat evenly, cooking for 1 minute to remove raw flour taste.
06 - Pour the dry rosé wine into the pot, using a wooden spoon to scrape up all browned bits from the bottom. Return the seared chicken to the pot. Add bay leaf, thyme sprigs, and rosemary sprig.
07 - Bring the mixture to a gentle simmer. Cover the pot and cook over low heat for 45 minutes until chicken is very tender and easily pulls from the bone.
08 - Remove and discard the bay leaf and herb sprigs. Stir in heavy cream and simmer uncovered for 5 to 10 minutes until the sauce becomes slightly thickened and glossy. Taste and adjust seasoning with salt and pepper as needed.
09 - Transfer chicken pieces and sauce to serving plates or a large platter. Garnish with fresh chopped parsley. Serve immediately with buttered potatoes, crusty bread, or rice.
