JBF Award winner Naomi Pomeroy advises that you should serve this rustic one-pot meal directly out of the Dutch oven in which it is cooked. If you don't have a Dutch oven, Pomeroy suggests searing the chicken in a large sauté pan, transfering it to a roasting pan to finish cooking, and then serving it in a casserole dish.
- 4 tablespoons extra virgin olive oil, divided
- 3 cups roughly chopped yellow onions, cut into 11/2-inch pieces
- 1 1/2 cups sliced, peeled carrots, cut on the bias into 3-inch pieces
- 1 1/2 cups roughly chopped celery, cut into 2-inch pieces
- 10 cloves garlic
- 1 ounce dried porcini mushrooms
- 3 thyme sprigs
- 2 fresh or 4 dried bay leaves
- 12 bone-in, skin-on room temperature chicken thighs
- 2 to 3 tablespoons salt
- 3 teaspoons freshly ground black pepper
- 4 cups homemade stock or other high-quality stock
- 1 cup dry white wine
Taste & Technique: Recipes to Elevate Your Home Cooking by Naomi Pomeroy with Jamie Feldmar.