Braised Chicken Thighs Recipe Make It

Ingredients:
4 bone-in chicken thighs
1/2 -1 tsp allspice
Sea salt, to taste
Black pepper, to taste
1/4 cup AP flour
3 tbsp extra virgin olive oil
1/4 bottle white wine
2 cups chicken stock
1 tbsp white wine vinegar
1 tbsp honey
5 cloves garlic, minced
3/4 lb pearl onions
1/2 cup golden raisins
2 sprigs thyme, tied with twine
2 bay leaves
2 tbsp heavy cream
1/4 bunch parsley, chopped

Directions:
1. Wash the chicken thighs and pat very dry. Season both sides of the chicken with allspice, salt and pepper. Place the flour in a bowl and dredge each chicken thigh through it to coat very well. Shake off any excess flour and set aside.

2. Heat a deep skillet over high heat. When the pan is smoking, add the olive oil. Starting skin side down, sear the chicken until golden brown, about 5-7 minutes. Turn over each piece of chicken and sear the other side another 5 minutes.

3. Turn the heat down to medium and add the white wine, scraping all the brown bits from the bottom of the pan. This step is imperative, since those morsels are what will give the braise its deep flavor. Add the chicken stock, vinegar, honey, garlic, onions, raisins, thyme, bay leaves and seared chicken. Season again with salt and pepper and bring back to a boil.

4. Turn down the heat to medium low and cover. Cook until the bone becomes slightly loose and the chicken is cooked, approximately 15-20 minutes.

5. When the chicken is done, remove the thyme and bay leaves and discard. Using a slotted spoon, scoop the chicken, onions and raisins onto a platter and tent with foil. Turn the heat back up to high to reduce the cooking liquid by half. Remove from the heat and add the cream. Adjust the seasoning if necessary.

6. Pour the sauce over the chicken, garnish with parsley and serve immediately.

7. This chicken is delicious served with mashed potatoes, polenta, egg noodles or whatever starch you fancy!