Preparation Time Preparation Time: 10 minutes Cook Time Cook Time: 70 minutes Serves Serves: 4 Cut:



2 tbsps canola oil
1 tbsp butter
salt and pepper to taste
8 bone in chicken thighs
1 onion, chopped
6 clove garlic, minced
2 cups chicken stock (or 1 cup stock + 1 cup wine)
2 tsps dried thyme
salt and pepper to taste
hot cooked pasta


Preheat oven to 400F (200C).

Heat the oil and butter in a Dutch oven or oven proof skillet. Season chicken with salt and pepper.  Add half the chicken, skin side down, to the skillet  and cook until the skin is brown and crisp.  Turn chicken over and brown the other side.  Remove chicken to a plate.  Repeat with remaining chicken.

Add onion and garlic to skillet and stir cook until softened, scraping any bits of chicken of the bottom of the skillet.  Add chicken stock (or stock and wine) and dried thyme.

Return chicken, skin side up, to pan, making sure the chicken skin is not covered by the liquid.  Bring liquid to a simmer.

Transfer skillet to the oven and cook until a meat thermometer inserted into the chicken reads 170F (77C) – about 45-60 minutes.

Remove the chicken and vegetables from the pan and keep warm.  Bring braising liquid to a boil and cook until reduced by half.  Serve the chicken and pan juices over hot pasta along with seasonal vegetables.