Begin by lightly seasoning your skinless chicken thighs with kosher salt and freshly cracked black pepper, ensuring an even coating for maximum flavor.

In a Dutch oven, heat 2 tablespoons of olive oil over medium-high heat until it shimmers. Carefully add the seasoned chicken thighs in batches and sear each side for about 6-7 minutes until golden brown.

In the same pot, reduce the heat to medium and add the finely chopped yellow onion and garlic cloves. Sauté for approximately 3 minutes until fragrant, then add the chopped celery and carrot.

Pour in ½ cup of dry white wine and 1 cup of low-sodium chicken broth to deglaze the pot. Scrape any browned bits from the bottom and bring the mixture to a gentle simmer.

Stir in a can of imported crushed tomatoes, 1 teaspoon of dried marjoram, and additional salt and pepper to taste. Let the sauce cook for about 30 minutes.

Return the browned chicken thighs to the pot and tuck 3-4 sprigs of fresh rosemary among them. Cover partially and lower the heat to cook for another 25-30 minutes.

Taste the sauce and adjust seasoning with extra salt, pepper, or red pepper flakes if desired.