Instructions
- Preheat oven to 400°F (200°C). Toss Carrots, Celery, and Onion with Olive Oil, Salt, and Pepper. Roast for 20 minutes.
- Season Chicken with Salt, Pepper, and Smoked Paprika.
- Heat a large skillet over medium-high heat. Add Chicken and brown on both sides, about 5-7 minutes per side. Remove Chicken and set aside.
- In the same skillet, melt Butter. Add Garlic and cook for 1 minute.
- Sprinkle Flour over the Garlic and cook for 1-2 minutes, stirring constantly.
- Deglaze the pan with White Wine, scraping up any browned bits. Simmer for 2 minutes.
- Gradually whisk in Chicken Broth until smooth. Bring to a simmer.
- Add Thyme and Rosemary to the Sauce. Return Chicken and roasted Vegetables to the skillet.
- Reduce heat to low, cover, and simmer for 20-25 minutes, or until Chicken is cooked through and tender.
- Serve hot.
