Step 1

Heat olive oil in a large skillet over medium heat.

Step 2

Season chicken thighs with salt and pepper and then dredge them in plain flour.

Step 3

Brown the chicken thighs on both sides.

Step 4

Deglaze the pan with the chicken stock, making sure to loosen any browned bits from the bottom of the pan.

Step 5

In a covered roasting pan toss together the remaining ingredients except for the chicken stock.

Step 6

Add the browned chicken thighs on top of the vegetables and pour the chicken stock over everything.

Step 7

Cover and roast at 300 degrees F for about 1½ to 2 hours or until most of the liquid has cooked off and the chicken is tender and falling apart.

Step 8

To serve, you can either spoon the vegetables over rice or pasta or, if you prefer, process them slightly in a foods processor or, in the pan with an immersion blender, to make a sauce as is shown in the photo.