1-First Step: Thaw the chicken thighs and bring them to room temperature. Pat the skin dry with paper towels so they brown instead of steam. Season with 1.5 teaspoons sea salt, 1 teaspoon black pepper, and 0.5 teaspoon paprika.

2-Second Step: In a Dutch oven, heat 1 tablespoon butter and 1 tablespoon olive oil over medium heat until shimmering. Brown the chicken thighs on both sides for about 4 minutes each. If the pot looks dry, add a small splash of oil, but keep the heat steady.

3-Third Step: Remove chicken to a plate, cover to keep warm, then preheat the oven to 325°F. Since braising is low and slow, you want the chicken waiting safely while your sauce base comes together.

4-Fourth Step: Add the remaining 2 tablespoons olive oil to the pot. Sauté the onion, garlic, celery, and carrots until softened and the onions turn translucent. Stir often so the garlic does not burn; lower the heat slightly if needed.

5-Fifth Step: Deglaze with 1/3 cup white wine. Scrape the sticky browned bits from the bottom of the pot, then let the wine evaporate so the sauce tastes rounded rather than sharp.

6-Sixth Step: Stir in 2 tablespoons flour and the remaining 2 tablespoons butter. Keep stirring for a short time to toast the flour with the vegetables, which helps it thicken smoothly instead of tasting raw.

7-Seventh Step: Return chicken to the pot. Add 2 cups chicken broth, 1 tablespoon oregano or marjoram, chopped parsley, salt, and pepper. Mix gently so the chicken stays nestled in the sauce.

8-Eighth Step: Cover and braise in the oven for 1.5 to 2 hours until chicken is fork-tender. You are looking for meat that practically pulls apart, while the sauce should be rich and cohesive.

9-Final Step: Serve over rice and pour the braising broth on top. Garnish with reserved parsley, and taste for seasoning. If you want a thicker sauce, simmer uncovered for a few minutes on the stovetop after braising.