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This recipe was uploaded by dtoneatti
Dredge each one in flour, shaking off any excess. In a hot pan, add olive oil and brown each thigh until golden, being careful not to crowd the pan or they will steam instead of browning. Once browned, remove them from the pan, add a bit more oil and the vegetables, along with the garlic, rosemary, bay leaf and salt and pepper. When vegetables are soft, deglaze with the white wine and return the chicken thighs and cook for about 10 minutes. Add a laddle of broth at a time to the pan and continue cooking over medium to low heat (adding some broth as necessary throughout the cooking process) for about one hour or until tender and cooked through.
About 5 minutes before removing them from the stove, add some cream if desired.
Remove the thighs onto a serving platter. Place the sauce in a food processor equipped with a blade and blend until smooth. Pour over thighs and serve.