Drunken Herbed Chicken

This was one of the first dishes that I learned how to make after getting married and it was an instant success. I found it on the Whole Foods website. Back then, I was using basic, store-bought chicken stock and the dish was really fantastic. Recently, I started making my own chicken stock and it took meals to a whole new level. I'm sure the increased fat content in homemade stock has a lot to do with it. :) Everything in moderation, no?

**This dish is gluten-free, but if you are using store-bought chicken broth you will want to double check to make sure the brand you are purchasing was prepared without gluten.

Ingredients:
8 skinless chicken thighs (approx. 4.5 pounds)
1 tsp salt
1/2 tsp pepper
2 TBSP extra-virgin olive oil
1 large yellow onion
8 garlic cloves
1 lb carrots, peeled and cut into 1-inch diagonal
1 cup Chardonnay or dry white wine
1 1/4 cup chicken stock
1 tsp fresh rosemary leaves, coarsely chopped
1/2 tsp fresh thyme
1 dried bay leaf
1/4 cup chopped parsley
2 cups cooked brown rice

Preheat your oven to 350 degrees. Sprinkle chicken thighs with salt and pepper. Heat olive oil in heavy 5-quart Dutch oven over medium-high heat. Place the chicken in hot Dutch oven and sear each side until browned, about 3 minutes. Transfer chicken to a plate. Add the onion to the Dutch oven and saute until soft and golden, about 6 minutes. Add the garlic and carrots and saute 2 minutes more. Add the wine, chicken stock, rosemary, thyme and bay leaf. Stir to blend. Add the thighs and their juices back to the Dutch oven. Spoon carrot 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 sprinkle with parsley.