Chicken Thighs Braised in White Wine (Naturally Gluten-Free)

Ingredients

• 8 bone-in, skin-on chicken thighs (approximately 1.2 kg)
• 30 ml extra virgin olive oil
• Salt and Tellicherry black pepper, to taste
• 1 medium yellow onion, sliced
• 3 cloves garlic, minced
• 3 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1 bay leaf
• 375 ml dry white wine (Sauvignon Blanc or Pinot Grigio)
• 250 ml chicken stock
• 150 g pearl onions, peeled
• 200 g cremini mushrooms, halved
• 20 g fresh tarragon, chopped

Method

1. 1
   Pat chicken thighs dry with paper towels; season generously with salt and pepper on both sides.
2. 2
   Heat olive oil in a heavy-bottomed Dutch oven over medium-high heat; working in batches, sear chicken skin-side down 4 minutes until golden and crispy, flip and sear other side 3 minutes; transfer to a plate.
3. 3
   Pour off all but 15 ml fat from the pot; add sliced onion and sauté 4 minutes until softened; add garlic and cook 1 minute.
4. 4
   Deglaze pot with white wine, scraping up browned bits, simmer 3 minutes; add stock, thyme, rosemary, and bay leaf.
5. 5
   Return chicken to pot skin-side up, add pearl onions and mushrooms around the chicken; bring to a gentle simmer, cover partially with lid, and braise 40 minutes until chicken is fork-tender and internal temperature reaches 74°C (165°F).
6. 6
   Remove herbs; finish with fresh tarragon, season with salt and pepper, and serve with braising liquid spooned over chicken.