Ingredients

• 8 skinless chicken thighs (about 41/2 lbs)
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 2 TB olive oil
• 1 large yellow onion, thinly sliced
• 8 cloves garlic, peeled and thinly sliced
• 1 lb carrots, peeled and cut into 1-inch diagonal pieces
• 1 cup Chardonnay or dry white wine
• 11/4 cups gluten-free chicken broth
• 1 tsp fresh rosemary leaves, coarsely chopped
• 1/2 tsp fresh thyme
• 1 dried bay leaf
• 1/3 cup green onions, white and green parts, diagonal sliced
• 2 cups cooked brown rice

Directions

1. Preheat the oven to 350°F.

2. Rinse the chicken thighs and pat dry; sprinkle with salt and pepper. Heat the olive oil in a heavy 5-quart Dutch oven over medium-high heat. Place the chicken in the hot Dutch oven and sear each side until just browned, about 3 minutes. Transfer the chicken to a plate and set aside.

3. Add the onion to the Dutch oven and sauté until soft and golden, about 6 minutes. Add the garlic and carrots, and sauté 2 minutes more. Add the wine, chicken broth, rosemary, thyme and bay leaf, stir to blend. Add the thighs and their juices back to the Dutch oven, and spoon carrots mixture on top. Cover, and place the pot in the preheated oven and bake until the chicken is tender, about 1 hour. Serve with brown rice and garnish with chopped green onions.

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