Steps
1. Season the chicken thigh with salt and pepper.
2. Heat olive oil in a skillet over medium-high heat.
3. Sear the chicken thigh until golden brown on both sides. Remove and set aside.
4. In the same skillet, add onion, garlic, and carrot. Sauté until softened.
5. Pour in the red wine, scraping up any browned bits from the bottom of the skillet.
6. Add chicken broth, thyme, and bay leaf.
7. Return the chicken to the skillet, skin-side up.
8. Reduce heat to low, cover, and simmer for 30 minutes until the chicken is cooked through and tender.
9. Remove the bay leaf and thyme sprig before serving.