THIS IS ONE OF THOSE ONE-POT QUICK CHICKEN DISHES MADE WITH THIGHS ONLY, THIGHS HAVE THE MOST DARK MEAT WHICH STANDS UP TO BRAISING AND DOES NOT DRY OUT.
I COOKED THIS DISH IN MY COOKING CLASS USING GREEN ONIONS FROM THE SCHOOL’S FARM, FRESH ROSEMARY, GARLIC, AND A FEW LEMONS. YOU CAN COOK THE CHICKEN ON TOP OF THE STOVE WITH THE LID ON. BUT IF YOU WANT THE SKIN TO STAY CRISP, FINISH IT IN THE OVEN. WE SERVED THE THIGHS WITH A FARM-HARVESTED BASIL PESTO SERVED OVER PASTA. THERE WERE EIGHT STUDENT CHEFS, BUT THE TEACHERS SHOWED UP AT THE END OF CLASS TO SHARE THE MEAL. NOT A THIGH WAS LEFT STANDING.
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