Rustic Grill-Braised Chicken

This is a Pampered Chef recipe that's a favorite of mine.  

8 medium carrots, peeled, cut in half crosswise

4 small onions, cut in half crosswise

4 small vine-ripened tomatoes, cut in half crosswise

8 bone-in, skin-on chicken thighs  

1 12 tsp each salt and ground black pepper divided

1 tsp paprika

1 cup chicken stock

2/3 cup white wine

8 cloves garlic, pressed

1 Tbsp finely chopped fresh rosemary

1 French baguette, cut into 8 slices

Prepare grill for indirect cooking over medium-high heat.  (On a gas grill with two burners, turn off one of them)

Place vegetables on grid of grill over direct heat. Cover and grill for 5 - 7 minutes or until grill marks appear, turning occasionally.  Transfer to a Dutch oven.

Season chicken with salt, pepper and paprika.  Place chicken on grid of grill over direct heat.  Grill, covered, 5 - 7 minutes or until grill marks appear, turning occasionally.  Reduce heat to medium-low.  

Combine stock, wine, garlic, rosemary and remaining salt and pepper in medium bowl; pour mixture over vegetables in Dutch Oven.  Arrange chicken over vegetable mixture; cover Dutch Oven tightly with heavy duty aluminum foil (do not use glass lid).  

Place Dutch Oven over indirect heat; cook, covered, 45 - 50 minutes until internal temperature reaches 165 degrees and chicken is fork tender.  Remove Dutch Oven from grill.  Grill baguette slices over direct heat, uncovered, 1 - 2 minutes or until grill marks appear, turning once; remove from grill.  Remove chicken and skim fat from top of broth if necessary; discard.  Serve chicken, vegetables and broth with baguette.