Coscie di Pollo Fantastiche

(Awesome Thighs)

12 medium chicken thighs with skin and bone removed	1 cup finely chopped onion	4 lge cloves garlic, finely chopped
1 cup chicken broth	1/2 cup coarsely chopped carrot	2 strips lemon peel
3 Tbs. butter	11/2 cups canned plum tomatoes, coarsely chopped	1/2 tsp. fresh thyme (or 1/4 tsp. dried thyme)
Flour	3 sprigs Italian parsely	2 bay leaves
1 cup red wine	Salt, pepper to taste	1/3 cup olive oil

Gremolata: Combine 1 tsp. each finely chopped lemon peel, finely chopped Italian parsley & minced black olives. Add ¹/2 garlic clove, finely minced. Mix to blend well.

In a heavy pan, sauté carrot in butter for 10 min. Add onion & sauté for 6 more min. Add chopped garlic & lemon peel. Cook 2 more min., remove from heat, remove vegetables from pan & set aside. Heat olive oil in pan, flour chicken pieces lightly & brown on all sides in hot oil. Remove browned chicken & set aside. Pour off olive oil. Add wine & simmer to dissolve browned residue. Return vegetables & chicken pieces to wine in pan, add broth, chopped tomatoes, thyme, bay leaves, parsley, salt & pepper. Bring to simmer. Cover tightly; cook over medium heat until meat is tender, about 45 min. Top with sprinkle of Gremolata & serve. Serves 6.