A rustic French-style chicken casserole with tender chicken, vegetables, and a rich herb-infused broth.
6 chicken thighs
2 tablespoons olive oil
1 onion
3 cloves garlic
3 carrots
8 ounces mushrooms
2 tablespoons tomato paste
1 cup white wine
1 1/2 cups chicken broth
1 pound potatoes
Sear chicken until golden and set aside.
Cook onion, carrots, garlic, and mushrooms.
Stir in tomato paste and deglaze with wine.
Add broth, herbs, and potatoes.
Return chicken and bake until tender.
Cook uncovered at the end for a thicker sauce if desired.