Bone-in, Skin-on Chicken Thighs (2.2 lb)
Sea Salt Flakes (1 Tbsp)
Freshly Ground Black Pepper (1 tsp)
. Sprinkle it with
All-Purpose Flour (1 Tbsp)
Unsalted Butter (2 Tbsp)
Cooking Oil (1 oz)
in a large pan over medium heat. Brown chicken thighs on both sides. Remove from the pan and set aside.
Bacon (5.5 oz)
Yellow Onion (1)
Carrots (2/3 cup)
Celery (2/3 cup)
Brown Mushrooms (4 cups)
Garlic (2 cloves)
to the pan, stir until browned. Add
Red Wine (1 1/4 cups)
and simmer until the liquid has reduced by half.
Preheat oven to 180 degrees C (350 degrees F) steam roast.
Chicken Stock (2 cups)
and bring it back to a boil. Add
Pearl Onions (1 jar)
Fresh Thyme (1 sprig)
Put chicken back into the pan, bring to a boil, then carefully transfer to a deep baking tray.
Put baking tray onto shelf 2. Cook for 60-75 minutes.
Allow it to cool slightly, then carefully remove chicken bones.
To Serve, plate vegetables with sauce and top with chicken. Garnish with
Fresh Parsley (to taste)