Preheat your oven to 325°F (165°C). Gather your ingredients while the oven warms up.

Pat the chicken thighs dry and season generously with salt, pepper, and smoked paprika.

In a Dutch oven, heat olive oil and butter over medium-high heat. Sear the chicken thighs skin-side down for 4-5 minutes until golden brown. Flip and sear the other side for 3-4 minutes, then set aside.

In the same pan, sauté onion, carrots, and celery for about 5 minutes until softened. Add garlic and optional mushrooms, cooking for another 1-2 minutes.

Stir in tomato paste and cook for 1 minute. Pour in white wine, scraping up browned bits and reduce for 2-3 minutes.

Pour in chicken broth and add thyme and rosemary. Taste and adjust seasoning as needed.

Nestle the chicken thighs back into the pot, ensuring they are skin-side up and the liquid covers them halfway.

Cover and transfer to the oven, braising for 1 hour and 15 minutes until tender.

If you want a thicker sauce, remove the chicken and simmer the sauce for 5-10 minutes on the stovetop. Whisk in flour if desired.

Return the chicken to the pot, spoon the sauce over, and garnish with parsley before serving.