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In this recipe, the chicken is seared and braised in one pot, and then the braising liquid is reduced to a silky gravy. Bone-in chicken thighs are called for here, and you decide whether to include the skin or not. You also could use a combination of bone-in chicken pieces—thighs, drumsticks and/or breast. If you include a breast in the mix, figure one breast equals two thighs and use a sturdy chef’s knife to cut the breast in half, cutting right through the bone.

Ingredients

  • 1/3 cup unbleached all-purpose flour
  • 1 teaspoon ground allspice
  • sea salt and freshly ground black pepper, to taste
  • 8 bone-in chicken thighs
  • 2 tablespoons extra virgin olive oil, divided
  • 1 onion, chopped
  • 8 cloves garlic, smashed
  • 3/4 cup low-sodium chicken stock
  • 1/4 cup lemon juice
  • 2 tablespoons honey
  • 2 tablespoons flat-leaf parsley, finely chopped

Instructions

  • On a plate or in a shallow bowl, combine the flour, allspice and a generous pinch of salt and grinding of pepper. Pat the chicken dry. Trim any excess fat. Leave the skin on or remove it, as you prefer. Dredge chicken in the flour mixture, shaking off any excess.
  • Heat 1 tablespoon of oil in a large Dutch oven or sauté pan over medium-high heat. Working in two batches to avoid overcrowding the pan, sear the chicken 2-3 minutes per side, or until golden. Transfer to a plate. Repeat with remaining oil and chicken.
  • Add onion, garlic and a generous pinch of salt to the pan. Sauté 3 minutes, or until tender. Add stock, lemon juice and honey, scraping the bottom of the pan to loosen any browned bits.
  • Return the chicken, along with any juices that have collected on the plate, to the pan. Cover, reduce heat, and simmer for 35 minutes, or until chicken is done. (Registers 165°F on an instant-read thermometer inserted into the thickest part of the thigh.)
  • Transfer chicken to a plate, and tent it with foil to keep warm. Increase the heat under the pan to medium high, and bring the braising liquid to a boil. Cook 3-5 minutes, or until the braising liquid is reduced by half and a silky, gravy-like consistency. Season to taste with salt and pepper. 
  • Serve the chicken drizzled with gravy and, if desired, sprinkle with parsley.
Servings: 4
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