# What You'll Need:
→ Poultry
01 - 3.25 lbs bone-in, skin-on chicken pieces (thighs and drumsticks recommended)
→ Marinade & Sauce
02 - 2 cups dry rosé wine
03 - 2 tablespoons 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 tablespoons tomato paste
10 - 1 tablespoon all-purpose flour (optional, for thickening)
11 - 3/4 cup plus 1 tablespoon 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 tablespoons fresh parsley, chopped
# How to Make It:
01 - Pat chicken pieces thoroughly dry with paper towels. Season generously on all sides with salt and freshly ground black pepper.
02 - Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown chicken pieces in batches, cooking approximately 5 minutes per batch until golden brown on all sides. Transfer browned chicken to a plate and set aside.
03 - In the same pot, add onions, carrots, and sliced leek. Sauté for 4 to 5 minutes until vegetables begin to soften. Add mushrooms and continue cooking for another 3 minutes.
04 - Stir in minced garlic and cook for 1 minute until fragrant. Add tomato paste and cook for an additional minute, stirring constantly to deepen flavors.
05 - Sprinkle flour over the vegetables if using, stirring to coat evenly. Cook for 1 minute to remove raw flour taste.
06 - Pour in rosé wine, using a wooden spoon to scrape up browned bits from the bottom of the pot. Return chicken pieces to the pot along with any accumulated juices. Add bay leaf, thyme sprigs, and rosemary sprig.
07 - Bring mixture to a gentle simmer. Cover pot with lid and reduce heat to low. Cook gently for 45 minutes until chicken is very tender and nearly falling off the bone.
08 - Remove and discard herb sprigs and bay leaf. Stir in heavy cream and simmer uncovered for 5 to 10 minutes until sauce thickens slightly and develops a glossy appearance. Taste and adjust seasoning with salt and pepper as needed.
09 - Transfer chicken pieces to serving plates and spoon sauce generously over top. Sprinkle with chopped fresh parsley just before serving.
