Since fall is right around the corner, I love easy, hearty recipes like this one. Brown chicken thighs on top of the stove, and finish off in the oven. This chicken is delicious, takes about 15 minutes of prep time, and 45 minutes in the oven. Which gives you plenty of time to whip up some mashed potatoes, and a little time leftover to relax on the sofa with a good book.
- 1 tablespoon olive oil
- 6 to 8 chicken thighs
- 1 medium yellow onion, peeled and chopped
- 3 to 4 celery stalks, chopped
- salt and pepper
- 2 cups chicken stock
- Preheat oven to 350º.
- Add oil to the Dutch oven over medium heat. Salt chicken, and place in pan skin side up. Brown the chicken for 6 to 7 minutes, then remove and transfer to a plate.
- Add the onion and celery to the Dutch oven, stirring frequently for about 5 minutes. Pour in the chicken stock, and stir all the brown bits on the bottom of the pan.
- Turn off the heat and place the chicken back in the pan skin side up. Sprinkle with salt and pepper. Spoon some of the stock over each chicken piece, and place the chicken in the over, uncovered.
- Bake for 45 minutes, until the meat is tender and the top of the chicken is golden brown. Serve with mashed potatoes.
Drool… sigh…