Ingredients

• 9 chicken thighs, bone-in, skin-on
• Salt and pepper
• Paprika
• Onion
• Red Pepper
• Garlic
• White wine
• Chicken stock
• Lemon juice
• Lemon zest
• Cumin

Instructions

• Heat a heavy skillet on medium-high heat.
• Wash and dry chicken thighs and sprinkle with salt, pepper and paprika.
• Sear thighs skin-down in the skilled for a couple of minutes until they are browned and have released some fat.
• Turn over and sear other side for a couple of minutes. Set aside on a plate.
• Reduce head to medium-low.
• Julienne the onion and red pepper and cook for five minutes or so, until soft.
• Mince garlic and add, stirring for a couple of minutes.
• Deglaze pan with white wine and scrape bottom to lift stuck-on flavour.
• Preheat oven to 375° Fahrenheit.
• Add chicken stock, lemon juice, lemon zest and cumin.
• Place chicken thighs and any drippings in the skillet skin-up so they are partially covered in liquid.
• Bring liquid to a boil, then transfer skillet to oven and bake for 45 minutes or so, until chicken is cooked through and liquid has reduced.
• Remove chicken and aromatics to a serving tray. If you want, further reduce the liquid on the stovetop (you can add a roux here to thicken it) and pour over the chicken.
• Serve with rice or salad.

Before going in oven

After coming out of oven