This recipe, Chicken Provençal, uses bone-in, skin-on chicken thighs browned in batches to give them good color and develop fond that will give deep, chickeny richness to the sauce. Next, aromatic vegetables are sautéed to coax out and concentrate their flavors, then flour for thickening and tomato paste are stirred in. Both wine and broth are poured into the pot to create the simmering liquid, but before the browned chicken thighs are added, you’ll be removing and discarding the skin. If left on, the skin turns soggy and limp, and is no fun to eat. This braise cooks for over an hour, so simmering takes place in a 300-degree oven.