One pan braised chicken thigh dinner

By Chef Bob Blumber
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SERVES
4

Ingredients

  • 4 large chicken thighs, skin-on, bone-in
  • Salt and pepper
  • 1 teaspoon smoked paprika
  • 1/4 cup flour
  • 2 tablespoons olive oil + extra for drizzling
  • 1 red onion, quartered top to bottom through the core
  • 1 fennel bulb, trimmed above the bulb and quartered top to bottom through the core
  • 4 fat carrots, halved lengthwise
  • 2 fat parsnips, peeled and cut into 1-inch rounds
  • 12 garlic cloves, peeled
  • 2 cups best available chicken stock + a little extra
  • 1 cup white wine
  • 12 sprigs rosemary and/or thyme
  • 1 lemon, sliced thinly
  • 2 cups broccolini, spinach, Swiss chard, or your favorite green

Directions

1. Set the oven rack in the center of the oven and preheat to 325°F.

2. To a large bowl, add the chicken. Pat generously with salt, pepper, and paprika. Toss with the flour.

3. In a large heavy, oven proof frying pan (ideally cast-iron, 12 inches or bigger), over medium-high heat, add the oil. Set the thighs skin side down in the pan and sear for about 8 minutes, or until the skin turns golden brown. Flip the thighs.

4. Add the onion and fennel, cut sides up, and nestle the carrots, parsnips, and garlic in the pan. Everything will shrink as the contents braise. Add the stock and wine, and if necessary extra stock, or water, to bring the liquids roughly three-quarters of the way up the chicken. Top with the herbs and lemon slices, and drizzle with olive oil. Bring to a simmer, then turn off the heat. Cover the pan tightly with a lid or aluminum foil.

5. Bake for 30 minutes. Remove the foil and bake for another hour, or until the tops of the veggies are browned and the liquid has reduced by about two-thirds. During the last 30 minutes make sure the liquids don’t reduce and blacken at the bottom of the pan. If they do, add stock or water ½ cup at a time. In the last 15minutes, nestle the greens between the pan contents so they simmer.

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