Chicken Thighs Marinated in Red Wine with Carrots and Celery
Rinse chicken thighs, pat dry, and divide at the joint. Peel carrots and cut diagonally into slices. Rinse celery and scallions and cut diagonally into pieces. Peel and halve garlic cloves. Combine carrots, celery, scallions, red wine and rosemary in a bowl. Add chicken pieces, cover and refrigerate overnight.
Preheat the oven to 180°C (approximately 350°F).
Drain chicken and reserve red wine marinade. Pat chicken dry and season with salt and pepper. Heat oil in a roasting pan and sear chicken on all sides. Add vegetables and saute briefly. Add tomato paste. Deglaze pan with some of reserved red wine marinade and bake in preheated oven at 180°C (approximately 350°F) for about 25 minutes. Add a little wine, if necessary, so that there is always liquid in the pan. Mix honey with 2 tablespoons of red wine and thyme, brush chicken pieces with the mixture. Season everything with salt and pepper and bake for another 5-10 minutes or until golden. Remove from oven and serve.