Step 1

Preheat oven to 200 degrees F.

Step 2

In a wide, flat bowl, combine flour, cornstarch, paprika, salt, and pepper. Dredge the chicken thigh and discard any leftover flour mixture.

Step 3

In a large skillet, heat olive oil over medium-high. Add the chicken and brown about 2 minutes per side. Transfer to a 9x13-inch casserole dish.

Step 4

In the same skillet used for the chicken, saute the carrots, parsnips, onion, and garlic 2-3 minutes. Add wine and chicken stock and bring to a simmer. Once simmering, pour into the casserole dish over the chicken. Place in oven and cook about 2 hours until the chicken is cooked through, but tender and juicy, and the vegetables are fork-tender.