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Ingredients

• 8 bone-in chicken thighs, skin removed
• 1 1/2 teaspoons kosher salt, divided
• Coarsely ground black pepper
• 1 tablespoon olive oil
• 2 large sweet onions, thinly sliced
• 2 large carrots, sliced on the bias into 1/2-inch rounds
• 2 garlic cloves, minced
• 2 bay leaves
• 1/4 cup dry sherry
• 1 tablespoon smoked Spanish paprika (or pimenton)
• 1 1/2 teaspoons ground ancho chili powder
• 1 teaspoon dried Mexican oregano, crumbled
• 1/4 teaspoon cayenne pepper
• 1 (28-ounce) can peeled tomatoes with their juice

Description

This Is A Chilly Sunday Evening Comfort Food Dish. I Used Boneless Chicken Thighs Which Decreased The Cooking Time Bit. Nevertheless, The Chicken Was Falling Apart When I Removed It From My Dutch Oven..

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