|Yes, this chicken is still raw. I thought it looked really pretty pre-braising.|
Prep/Cook Time: 40 minutes
8 chicken thighs (I used boneless skinless)
6 whole garlic cloves
1 small onion, thinly sliced
2 Cups Crimini Mushrooms, sliced
4 Sprigs Fresh Rosemary
8 Lemon Slices, seeds removed
1 Dried Bay Leaf
2 Tablespoons Capers, drained
2 Cups Low Sodium Chicken Broth
½ Teaspoon Red Chili Flakes
3 Tablespoons Olive Oil
Salt and Black Pepper
Preheat oven to 350 degrees.
Season the chicken with salt and pepper. In a large Dutch Oven heat olive oil to medium high. Brown chicken pieces on both sides and transfer to a plate. Lower heat to medium and add garlic cloves, cooking until lightly golden. Add onions and cook until evenly browned. Add chili flakes and sauté for an additional minute. Add mushrooms and sauté for an additional 2-3 minutes. Add chicken stock and bring to a boil.
Return the chicken to the pot. Add lemon slices, bay leaf, capers, and rosemary sprigs. Place lid over the pot and put into the oven for 25-30 minutes or until chicken is done. Carefully take the pot out of the oven. Remove rosemary sprigs, bay leaves and skim off and discard any fat. Season with salt and pepper as necessary.