Ingredients
- A cast-iron pan
- 1-2 tablespoons olive oil
- 4 skin-on, bone-in chicken thighs
- Salt and freshly ground pepper
- 4 whole peeled garlic cloves
- Aromatics and vegetables (onions, beans, greens, potatoes)
- Liquid (lemon juice, wine, stock, brine)
- Finishing sauce (optional)
Preparation
Step 1
STEP 1: SEAR THE CHICKEN
Set the oven to 350° F and heat the oil in your cast-iron pan over medium-high heat. I always pat the chicken dry, and I like to stuff fresh herbs under the skin for extra flavor—but it’s a nice touch, not a requirement. Season both sides of the chicken aggressively, then plop it down in the oil, skin-side down, and DO NOT MOVE IT for about 8 minutes (this is more time than Marco recommends, but I like my skin really crisp). Seriously. Let it sizzle. If you attempt to move the chicken, it’ll stick to the pan. Turn the chicken over and toss in the garlic cloves (if using). Let them get nice and brown while the other side cooks for 3 to 4 minutes more, then remove the chicken and garlic from the pan.
STEP 2: Cook the AROMATICS AND VEGETABLES
This step is where you’re going to really build flavor. Marco’s recipe uses sliced onions and sliced lemons. (I’d recommend sticking with the lemons, because as they cook, their juices release all the browned meaty bits at the bottom of the pan.) Start with your alliums, like leeks, onions, or shallots, then build from there with beans and/or vegetables of your choosing. Add briny elements, like capers and olives, towards the end of this step. If you’re going the greens route, don’t add them until about 15 minutes before the chicken is done in the oven. Otherwise, they’ll get soggy. The chicken needs about 45 minutes in the oven, but cooking time will depend on the heartiness of your vegetables (potatoes and other starchy vegetables will take longer). You want everything to be just shy of cooked all the way through so it doesn’t break down too much in the oven, so make sure you taste and test along the way.
STEP 3: FINISH THE BRAISE
Nestle the chicken and garlic back into the pan, and pour any juices that have released from the bird over the top. Dress the entire thing with a couple of tablespoons of liquid (if using lemon, the juice of one will do). Put the entire pan in the oven and bake for 45 minutes, or until the chicken is done.
STEP 4: MAKE A SAUCE
To be honest, chicken braised in this way is so flavorful that you don’t actually need a sauce. But with my chickpea version, and with others, I’ve made a yogurt dipping sauce that brings everything together. My version is essentially 1 cup of yogurt, juice from 1/2 a lemon, 2 tablespoons chopped dill, and a pinch each of salt and pepper—but any kind of yogurt-based sauce works here.
STEP 5: EAT
Spoon a thigh and some vegetables onto your plate, making sure to get some of the pan juices as well. If you’re using, sprinkle some fresh herbs over the top. When you cut into the chicken and hear the skin crackle, you know the thigh is right.