Steps
1. Heat the olive oil in a skillet over medium heat.
2. Season the chicken thigh with salt and pepper, then add it to the skillet, cooking until browned on both sides, about 5 minutes.
3. Remove the chicken and set aside. In the same skillet, add the chopped onion, carrot, and garlic, sautéing until softened, about 3 minutes.
4. Pour in the red wine and chicken broth, scraping the bottom of the pan to deglaze.
5. Stir in the thyme and rosemary, then return the chicken to the skillet.
6. Cover and simmer on low heat for about 30 minutes, or until the chicken is cooked through and tender.
7. Serve hot, spooning the sauce over the chicken.