Directions

1. Heat the oil in a medium casserole or 8-9” cast iron skillet over high heat for 2 mins. Add the chicken thighs, skin down. Sear for 4 minutes, or until the skin is a deep hazelnut brown. Sprinkle the cooking thighs evenly with one teaspoon of the salt while they are searing.

2. Turn over – the skin should and sear for another 4 minutes. Sprinkle with the other teaspoon of salt.

3. Add the peeled pearl onions, the garlic, the half bottle of wine, the bay leaves, and bring to the boil. Once you get to a full boil, reduce heat to the lowest simmer possible. Simmer, uncovered, for 35 minutes. Add the rosemary and thyme – pushing them to the bottom of the pan, around the chicken pieces, and simmer for an additional 10 minutes.

4. In this cooking, the wine should be sufficient to keep the chicken immersed in liquid. It’s best to not cover this type of chicken simmer as that will make the skin mush and the meat really soft – uncovered, the skin retains consistency and some crispness. If the wine does boil off (you’ll notice this as the chicken will start frying in the remaining olive oil) add a quarter cup or so of water – just enough to moisten the thighs and keep the cooking via simmer in liquid.

5. After a total of 45 mins cook time, remove from the heat and let rest for 15-30 mins. This is awesome served alongside or on top of a spring salad, with rice or pasta, or just on its own.