RICH'S CHICKEN CACCIATORE (as dictated by Rich at Fleischer's Market in Westport)

12 chicken thighs
4 carrots, chopped into 1" pieces
1 large yellow onion, chopped into 1" cubes
2 celery stalks, chopped into 1" pieces
2 Tb olive oil
1 Tb tomato paste
1 cup red wine (or one of those mini bottles they sell in a 4-pack)
2 teaspoons sea salt
3 cups chicken stock (preferably homemade)
fresh herbs of your choice -- parsley, thyme, rosemary... (optional)

Preheat the oven to 350.  Brown the chicken thighs in the olive oil over medium heat, a few minutes per side,  in an ovenproof pan or Dutch oven.  Set aside on a platter.  Repeat with remaining thighs.  Saute the carrots, celery, onions and tomato paste in the same pan or pot for 2-3 minutes.  Deglaze the pan with the red wine, scraping up any brown bits that are stuck to the pan.  Add chicken stock and return the thighs (and any drippings from them) to the pan.  Bring to a simmer.  Add herbs, cover and put in the oven for 2 hours, checking once about halfway through cooking time to make sure there is still enough liquid in the pan (found that out the hard way).  If there isn't, add more chicken stock or water.  Serve!