Braised Chicken Thighs - cooking recipe

Ingredients

4 chicken thighs, on the bone with skin
2 stalks celery, chopped in big pieces
2 large carrots, chopped in big pieces (or some mini carrots cut in half)
1 large onion (chopped in big pieces)
3 garlic cloves, peeled and whole
1 (16 ounce) can chicken stock
2 tablespoons oil
1 (28 ounce) can crushed tomatoes
1/2 cup water

Preparation

Heat oil in dutch oven over medium-high heat on stovetop. Put salt and pepper on chicken thighs and place in dutch oven (skin side down first) cook until each side has nice color on it (about 4 minutes each side). Take chicken out and put on a plate. Put a tbsp more oil in dutch oven and turn down to medium heat. Put carrots, celery, onion and garlic in and cook for 8 minutes or until onions are almost translucent. Add Chicken Stock, tomatoes and water and stir until they come to a boil. Put Chicken back in the pot so it is submerged in juices. Put lid on the dutch oven and cook @350 degrees for 2 hours 15 minutes and then turn oven off but leave the dutch oven in the oven for about 1 hour or more (it continues to cook). Remove pot from oven and serve over pasta-tastes good with egg noodles (chicken should be falling off the bone).