Kat Can Cook

0 Heat oven to 300 degrees F.
1 Heat 1 teaspoon of olive oil over medium-high heat in a Dutch oven or stockpot.
2 Season the chicken liberally with salt and pepper.
3 When oil is hot, dredge each piece of chicken in the flour, shaking off excess.
4 Work in batches, likely 4 thighs at a time, and pan fry for 5 minutes each side until golden.
5 Remove chicken and set aside.
6 In the same pan, add the additional teaspoon of olive oil, then the onion, garlic, mushroom, and celery along with a large pinch of salt.
7 Cook for 5-7 minutes until soft and translucent.
8 Add the wine, scraping up the bottom of the pan and cook for 2-3 minutes more.
9 Add the stock, tomato puree, and parmesan rind if using.
10 Nestle in the chicken thighs, covering with the liquid, and bring to a simmer.
11 Cover and cook for 20-25 minutes in the oven until the chicken is fully cooked through.
12 Remove from the oven and serve chicken along with the sauce and top with the fresh parsley.