Chicken Stew

FREE RECIPE PREVIEW

Ingredients — preview

• 3 pounds chicken thighs
• a/n coarse salt
• a/n black pepper
• a/n vegetable oil
• 2 medium onions diced
• 4 cloves garlic minced
• 1 teaspoon thyme leaves only

Preparation — preview

1. Adjust an oven rack to the lower-middle position and heat the oven to 300˚F.
2. Debone the chicken thighs and remove the skin.
3. Pat the chicken dry with paper towels and season with salt and pepper.
4. Heat 1 tablespoon of the oil in a large rondeau over medium-high heat until just smoking.
5. Add half of the chicken and brown lightly, 6 to 8 minutes; transfer to a medium bowl.
6. Repeat with 1 tablespoon more oil and the remaining chicken and transfer to the bowl.
7. Add 1 tablespoon oil to the pot and heat over medium heat until shimmering.
8. Add the onions and 1/4 teaspoon salt and cook until softened, 5 to 7 minutes.
9. Stir in the garlic and thyme and cook until fragrant, about 30 seconds.