Braised Chicken with Nicoise Olives, Carrots & Rosemary
Savor tender Braised Chicken with Nicoise Olives, Carrots & Rosemary. Perfect for a flavorful dinner.
Ingredients
- 4 chicken leg
- 4 chicken thighs (bone in)
- Olive oil
- 1 cup dry red wine, we recommend the 2018 Cuvée Constantin Pinot Noir
- 1 medium onion
- 3 carrots (peel all three, and slice two carrots on a bias into ½ inch slices)
- 2 stalks celery
- 2 tablespoons tomato paste
- 4-5 large sprigs rosemary
- ½ cup nicoise olives
- Chicken stock (vegetable stock or water will work)
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