1-First step: Get the chicken ready. Start by making sure the chicken thighs are thawed and at room temperature. Pat them dry with paper towels so they brown well instead of steaming in the pan. Season both sides with sea salt, black pepper, and paprika. This first seasoning layer helps the meat taste good all the way through, not just on the outside.

2-Second step: Brown the chicken. Heat 1 tablespoon butter and 1 tablespoon olive oil in a Dutch oven over medium heat. When the fat is hot, place the chicken thighs in the pot and brown them for about 4 minutes per side until golden. Do this in batches if needed so the thighs have room to sear instead of crowding. A good brown crust adds flavor and gives the finished dish a beautiful look.

3-Third step: Prep the vegetables while the chicken browns. While the chicken cooks, chop the onion, carrots, and celery, then mince the garlic. This saves time and keeps the cooking flow smooth. Once the chicken is browned, remove it from the pot and keep it warm and covered. Then preheat the oven to 325°F so it is ready for the braise.

4-Fourth step: Cook the vegetables. Add the remaining olive oil to the Dutch oven. Put in the onions, garlic, celery, and carrots, then sauté them until softened and the onions turn translucent. This step builds the base of the sauce. Stir often and scrape up any browned bits from the bottom because those bits hold a lot of flavor.

5-Fifth step: Deglaze and build the sauce. Pour in the white wine and use a wooden spoon to scrape the bottom of the pot. Let the wine cook for a few minutes so the alcohol can cook off and the flavor becomes richer. Next, add the flour and the remaining butter. Stir well so the flour coats the vegetables and lightly toasts. This creates a light, silky sauce that will thicken as it braises.

6-Sixth step: Add the braising liquid and herbs. Nestle the chicken thighs back into the pot, placing them among the vegetables. Pour in the chicken broth, then add the oregano or marjoram and the chopped parsley. Taste the liquid and add more salt and pepper if needed. Stir gently so the sauce stays smooth and the chicken stays in place.

7-Seventh step: Braise in the oven. Cover the pot with a lid and place it in the preheated oven. Let the chicken braise for 1.5 to 2 hours until it is tender and pulls easily from the bone. For the most tender result, check around the 1.5 hour mark. If it still feels firm, give it another 15 minutes and check again. The low heat is what turns the chicken soft and juicy.

8-Eighth step: Serve warm. Spoon the chicken onto plates and ladle the vegetables and broth over the top. Serve it with rice, Mediterranean potatoes, or warm bread so nothing goes to waste. That broth is too good to leave behind. If you want another comforting side or dessert for the table, try this pink popcorn recipe for a fun snack later on.