This recipe is from Audrey Le Goff's blog Pardon your French.
Step 1: Two hours prior to cooking, rinse the chicken thighs under cold water and pat-dry thoroughly with paper towels. Season each piece with salt and pepper on both sides. Set aside, at room temperature. When you are ready to start cooking, pre-heat your oven to 180℃ (350℉) with a rack in the middle. Misen en place ingredients. Step 2: Warm a large oven-safe frying pan (or skillet) over medium heat and add the olive oil. When the oil is sizzling hot, place the chicken in the pan skin-side down and lay the thyme sprigs on top of the chicken. Cook for about 8-10 minutes uncovered until they are golden brown. The chicken skins will release freely from the pan when they are ready. Cook the skinless side for 6-7 minutes. Transfer the chicken and thyme to a plate and cover with foil. Leave the hot oil and chicken drippings in the pan Step 3: Add the butter to the pan. When the butter is foaming, add the onion and garlic. Cook for about 10 minutes, stirring occasionally, until the onions are lightly caramelized. |
Ingredients:
Step 5: Nestle the chicken thighs and thyme back into the pan, on top of the onions. Pour the white wine into the pan and transfer the pan into the oven for 30 minutes (uncovered). About halfway through turn the chicken pieces. |