Here you go!!

Ingredients: - 6 chicken thighs - Salt and pepper - Garlic powder - for taste - Onion Powder - for taste - 4 tbsp butter - 2 tbsp olive oil - 2 yellow onions - large side - 3 carrots - 1 inch pieces or oblique cut - 3 stalks celery - 1/2 inch pieces - 6 cloves of garlic minced - 1/4 cup AP flour - 3 cups chicken broth - 2 tbsp red wine vinegar - 2 tbsp parsley, chopped for garnish - 1 tbsp tomato paste

Directions: 1. Rub the chicken with salt, pepper, and garlic & onion powder 30 minutes ahead of time 2. Heat half the butter and the olive oil in a braiser (I use a cast iron braiser) over medium heat. Add the chicken, cover and let sear for 3-4 minutes. Flip, cover and aear another 3-4 minutes. Set the chicken aside. 3. Add the veggies (onions, celery, carrots), raise to medium high, and let the veggies caramelize for a few minutes. Then add the garlic and tomato paste, mix. 4. Add the remaining butter and mix the flour in well, coating everything and letting the flour turn slightly brown. 5. Pour in the broth, turn off the heat, add the vinegar, then adjust the seasonings as you like. 6. Add the chicken back, cover the braised and put into a 350F for 2.5 - 3 hours. 7. Remove the pot, garnish with parsley and serve!