season the meat
Preheat the oven to 190 °C / 375 °F. Place a rack in the middle of the oven. Add the chicken to a bowl. Season with salt, pepper, ground coriander, paprika powder, thyme, and olive oil. Rub the seasoning into the meat and set aside.TipFeel free to make this step one day ahead. Keep the meat chilled in the fridge.
pan-fry the meat
Place a large cast-iron skillet or another oven-safe skillet over medium-high heat. Add the olive oil and chicken thighs, skin-side down. Pan-fry for 6-7 minutes, then turn and cook on the other side for 3 - 4 minutes. Transfer the chicken to a plate. Save one tablespoon of the leftover fat from the skillet, and discard the rest.
add the vegetables and wine
Place the same skillet back over high heat. Add the wine and cook for a minute for the alcohol to evaporate. Add the peeled garlic cloves, larger chunks of carrots, and peeled and quartered onion. Also, add the leftover chicken fat from cooking. Stir to combine and cook for another 2 - 3 minutes. Place the chicken thighs on top of the vegetable. Pour in the chicken stock or water.
bake and serve
Transfer the oven-safe skillet to the oven. Bake for 30 - 35 minutes or until the carrots cook, and the chicken thighs are crispy and golden-brown. While the meal is finishing off in the oven, toast the pinenuts. Place a small skillet over medium heat. Add the oil and pinenuts. Toast for a couple of seasons for the pinenuts to become golden-brown and smell divine. Carefully remove the chicken from the oven using protective kitchen gloves at all times because the skillet is hot. Sprinkle the pinenuts over the chicken thighs along with the chopped parsley. Serve with your favorite side dish and enjoy.