• Step 1

  Preheat oven to 350 degrees. Season chicken with salt and pepper. Dust with pan-searing flour; pat off excess.

• Step 2

  Heat oil in large braising pan on MED-HIGH until oil faintly smokes. Add chicken to pan in batches (do not overcrowd pan); turn to brown on all sides, 8-10 min. Adjust heat as needed. Remove chicken and set aside. Discard all but 1 Tbsp drippings from pan.

• Step 3

  Reduce heat to MED. Add mirepoix, garlic, bay leaves, and thyme; cook 10-12 min, stirring occasionally, until garlic is lightly browned. Add wine; cook 7-10 min until liquid is reduced by one-third. Stir in bone broth concentrate about 1 min; whisk in water until concentrate is dissolved. Return chicken to pan. Heat to simmering.

• Step 4

  Braise, covered, on center rack of oven 1 hour. Carefully remove lid; cook in oven 20 min until meat is fork-tender. Remove pan from oven. Transfer pan to stovetop. Remove bay leaves. Skim fat from surface and discard. Transfer chicken to clean platter; reserve cooking liquid in pan.

• Step 5

  Transfer 1/2 cup cooking liquid from pan to small bowl; add all-purpose flour. Whisk to combine. Whisk mixture back into pan. Bring to boil on MED-HIGH. Reduce heat to MED; cook 5 min. Stir parsley into sauce; season with salt and pepper. Pour sauce over chicken.

Note: When servings & ingredients are modified, nutrition & directions may vary.