6

N/A

Bone-In Skin On Chicken Thighs, or any skin-on bone in pieces you prefer

1

N/A

Yellow Onion- small dice

1

Lb(s)

Campari Tomatoes (sub any thin skin small tomato, approx golf ball sized))

5

N/A

Garlic Cloves, minced

0.25

Cup(s)

Flour

N/A

Olive or Canola Oil

2

Cup(s)

Stock (Chicken, Veggie, Tomato will do)

1

Teaspoon(s)

Turmeric

1

Teaspoon(s)

Coriander

1

Teaspoon(s)

Garlic Powder

1

Tablespoon(s)

Smoked Paprika

1

Tablespoon(s)

Thyme

2

Pinch(es)

Kosher Salt

1

Pinch(es)

Black Pepper

1 - Preheat the oven to 350

2 - First, the chicken. Salt and Pepper your chicken on all sides then take approximately a teaspoon of turmeric, coriander, paprika and garlic powder and rub it all over, this will help the spices adhere and tenderize your chicken. Get liberal with it. Set aside for now.

3 - Dice your Onion into a small dice, mince the garlic and cut off ONLY the top (stem) of each of your tomatoes, we want these to have a flat surface to sit in the pan. They are going to act as a ‘rack’ to our chicken.

4 - Back to the chicken, take a small amount of flour and dust your chicken all over in it. We are going to use this to crisp the skin, and to thicken the sauce.

5 - In a large, heavy bottomed Dutch oven or oven safe pan, set to a medium heat, and warm that bitch up. Once its hot, add your oil to the pan, put all your chickens in skin side down, and brown the skin, this will prob take about 5 minutes once the skin is brown and started to crisp flip the chicken and sear the other side for about 3 minutes. Remove the chicken from the pan and set aside.

6 - n the same pan, add your onions, sweat the onions until they start to become translucent, add your garlic and sauté till fragrant, about 30 seconds to a minute. You’ve probably collected some fond by now (brown bits stuck to the bottom of the pan, that’s good :). To your onion/garlic mixture add a tablespoon of flour, stir/brown the flour in the pan for about a minute. Add 1/2 tablespoon of thyme and 1/2 tablespoon of paprika and stir.

7 - Add your stock and continually stir scraping up any bits on the bottom of the pan, this is our gravy base, once this is fully incorporated, continue to simmer until it has reduced to the point that once we add the tomatoes, they WILL NOT be completely covered.

8 - Add your tomatoes, cut side down to the pan, make sure there isn’t an onion chunk blocking them from the bottom. The stock should be about, half to 3/4 the way up the tomato. Add your chicken on top of the tomatoes, skin side up.

9 - Put the pan, uncovered in the oven for about 25 minutes, when you pull it out, you should be able to temp your chicken at 165, and your tomatoes will have almost disappeared. Set the chicken aside for a moment and using tongs, pluck out any tomato skin pieces that you can, it just make the dish easier to eat. Smush any remaining tomatoes with your tongs/spoon and stir the sauce together.