Preheat your oven to 350°F (180°C).

Season the 6 chicken thighs evenly with 1 ½ teaspoons salt and 1 teaspoon black pepper on both sides.

Heat 2 tablespoons olive oil in a large oven safe skillet or Dutch oven over medium high heat. Add the chicken thighs skin side down and sear for about 5 to 7 minutes until the skin is golden and crisp. Flip and cook for another 3 minutes, then remove the chicken and set aside.

In the same pan, add the chopped onion and cook for about 3 to 4 minutes until softened. Stir in the 4 cloves minced garlic and cook for another 30 seconds until fragrant.

Add 1 tablespoon tomato paste and cook for 1 minute, stirring to coat the onions.

Pour in ½ cup dry white wine and let it simmer for 2 minutes, scraping up any browned bits from the bottom of the pan.

Stir in 1 ½ cups chicken broth, 1 teaspoon dried thyme, 1 teaspoon paprika, and 1 bay leaf.

Add the 1 ½ cups sliced carrots and 1 ½ cups sliced mushrooms to the pan and stir to combine.

Return the chicken thighs to the pan, skin side up, making sure they are partially submerged in the liquid.

Cover and transfer the pan to the oven. Braise for 35 to 40 minutes, until the chicken is cooked through and tender.

Remove the bay leaf. Spoon some of the sauce over the chicken and sprinkle with 2 tablespoons chopped fresh parsley before serving.