Roast Chicken Ragu

Name: Roast Chicken Ragu
Ingredients: 8 bone-in, skin-on chicken thighs; 2 tablespoons rosemary leaves, stripped from stem; 4 cloves garlic, 2 crushed and 2 cloves finely chopped; About 4 tablespoons olive oil, divided; Kosher salt and coarse black pepper; 2 1/2 cups chicken stock; A handful dried porcini mushrooms, optional but recommended; 1 rib celery with lots of leafy tops, chopped; 1 small carrot, grated or finely chopped; 1 onion, finely chopped, yellow or red; 1 small bay leaf; 2 to 2 1/2 cups Chianti wine; 1 28- to 32-ounce can San Marzano/Italian tomatoes; undefined

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Preheat oven to 425°F. Arrange chicken on a baking sheet, toss with crushed garlic, rosemary, about 2 tablespoons olive oil, salt and pepper. Roast about 45 minutes until cooked through and crispy a

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