Preheat oven to 300 F.

Lightly toss chicken thighs with salt, pepper and a little flour.

In large, oven-safe pan with lid, heat 3-4 tablespoons oil over medium-high heat. Once warm, brown chicken on all sides in batches (it does not need to be cooked through, it’s only about color). Remove chicken from pan.

For vegetables, add a little more oil to pan and cook onion until caramelizing, then add carrots, celery and mushrooms and cook until browning. Add tomato paste and cook until rust colored.

Add chicken back to pan, nestling down into vegetables. Add red wine (use the cheap stuff), chicken broth and thyme. Ideally, the liquid should just barely cover the chicken and vegetables. Bring pan to simmer, cover and put in oven for 3 hours.

Serve with mashed potatoes or noodles and your favorite green vegetable or salad.