Chicken Tomato Stew

4 chicken thighs, bone-in

1 chopped onion

3 stalks of chopped celery

3 sticks of chopped carrots

1 clove of garlic

1 sprig of thyme

1-2 tablespoons olive oil

2 tablespoons of Rosemary Garlic Sea Salt

1 can of red tomatoes

1 cup of red wine

1 cup of chicken broth

1 cup of green beans (optional)

1 cup of couscous (optional)

1. Begin by seasoning your chicken thighs with 1 tablespoon of our Rosemary Garlic Sea Salt. Place them in the oven at 400°F for 15 minutes or until the outer skin becomes slightly crispy. Remove from oven and set aside.
2. Meanwhile, in a pot, combine onion, celery, garlic, and thyme, sautéing them in olive oil until the onions become translucent. Sprinkle in a tablespoon of Rosemary Garlic Sea Salt.
3. Add the chicken to the pot, along with tomato sauce, red wine, and chicken broth. Optionally, toss in a cup of green beans.
4. Allow the mixture to simmer on low heat for an hour.
5. Serve this delightful tomato stew over couscous for a delicious meal!