Chicken Thighs with Chick Peas and Harissa
2 tablespoons vegetable oil
10 chicken thighs
1 1/2 cups white onions, thinly sliced
1 tablespoon fresh garlic, minced
1 cup Sauvignon Blanc
2 (15 ounce) cans petite diced tomatoes
2 (15 ounce) cans chick peas beans, drained and rinsed
1/4 cup Harissa sauce
1 1/2 cups chicken broth, divided
1/4 cup all-purpose flour
2 tablespoons fresh lemon juice
1/4 cup chopped fresh parsley
Heat a 6-quart Dutch oven over high heat and add the vegetable oil.
Season the chicken thighs with salt and pepper, add half of the chicken thighs to the pan and cook for 2-3 minutes per side, remove to a plate.
Repeat with the remaining chicken thighs.
Add the onions to the pan and cook for 2-3 minutes, add the garlic and cook for 30 seconds more.
Add the wine to the pan and cook for 4-5 minutes.
Add the tomatoes, garbanzo beans, harissa, and 1 cup of the chicken stock to the pan and stir to combine.
Add the chicken thighs back to the pan, bring to a boil, cover, reduce the heat and simmer for 30 minutes.
Remove the chicken thighs from the pan to a plate. Whisk the flour and remaining chicken broth together into a small bowl.
Add the flour mixture to the pan and whisk until combined and continue to simmer for 10 minutes more.
Add the chicken thighs back to the pan.
Serve immediately over rice or naan bread.