Ingredients
- 1⁄2 cup semolina flour
- 2 eggs, lightly beaten
- 1 medium yellow onion, 1/4 grated, 3/4 finely chopped
- Kosher salt and freshly ground black pepper, to taste
- 3 tbsp. olive oil
- 8 oz. bone-in, skinless chicken thighs
- 1 tbsp. paprika
- 1⁄2 tsp. caraway seeds
- 3 cloves garlic, finely chopped
- 2 medium carrots, halved lengthwise and cut into 1/4″-thick slices
- 1 medium parsnip, halved lengthwise and cut into 1/4″-thick slices
- 1 rib celery, cut crosswise into 1/4″-thick slices
- 2 tbsp. tomato paste
- 6 cups chicken stock
- 6 canned whole, peeled tomatoes in juice, crushed
- 2 tbsp. finely chopped parsley
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