Ina Garten , serve with Basmati Rice

INGREDIENTS

8 Medium skin on, bone in thighs (2 1/4 lbs)

salt & pepper

Olive oil

2 C halved and thinly sliced onions (2 onions)

2 TB dry white wine

8 oz crème fraîche

1 TB Dijon mustard

1 tsp whole grain mustard

1 TB chopped parsley

DIRECTIONS

Dry thighs, sprinkle with 3 tsp salt & 2 tsp black pepper

Heat 1 TB oil med heat, large cast iron skillet. When oil is hot, place chicken skin side down- 15 min w/out moving until skin golden brown.

Turn chicken thighs, add onions (under thighs) heat 15 min. Stir onions occasionally until onions browned.

Transfer thighs (NOT onions) to plate to rest

Add wine, crème fraîche, mustards & 1 tsp salt to skillet, stir over medium heat.

Return thighs skin side up,& juiciest skillet. Sprinkle with parsley.

Cam made this, QED! (Bon Appetite?) 2018 4 svgs 425°

INGREDIENTS

  • 6 chicken bone in, skin on thighs ~ 2lbs
  • ¼ C plus  2TB olive oil
  • 1 fennel bulb
  • 2 med shallots
  • 1 large beefsteak tomato
  • 1 lemon

Roast in top ¹⁄³ oven, 425°, use large oven safe skillet.

  • CHICKEN THIGHS: In large skillet add 2 TB oil and thighs skin side down (COLD pan). Turn on Med heat, cook until skin golden brown. Transfer skin side up on plate.
  • FENNEL – remove fronds & save. Cut head in half length wise.. Place cut side down, cut into 1/2″ wedges.
  • SHALLOTS cut into quarters lengthwise.
  • TOMATOES Cut crosswise into 1/2″ rounds.
  • LEMON Use 1/2 of lemon, cut into thin 1/8″ rounds
  • Turn skillet med-hi heat. Add, fennel, shallots, sliced lemon. Cook 4 min until fennel softens. Remove from heat.
  • Add chicken, arrange chicken skin side up  & tomatoes on top of fennel mixture.
  • Transfer to oven, 16-20 min.   Remove and rest 5 min.
  • SAUCE chop remaining fronds, 1/4C olive oil & juice from half of lemon.  Spoon fennel sauce over each thigh.

Serve with salad (greek salad , red onion, klamath, feta etc.)