Ingredients:
• 6 chicken legs, thigh and drumstick together
• Kosher salt and black pepper to taste
• All-purpose flour, for dredging
• 4 to 5 tablespoons unsalted butter
• ¾ cup chicken stock or water
• 1 large yellow onion, peeled and diced
• 1 large carrot, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, peeled and diced
• 2 sprigs each rosemary and thyme
• 1 bay leaf
• 3 cups chicken stock, or water
Directions:
1. Season chicken thighs with salt and pepper.
2. Heat oven to 450 degrees. Put a cup or two of flour in a large bowl, add half the chicken and toss the thighs around to coat.
3. Set a large oven-safe skillet over medium-high heat. Add 2 tablespoons butter and allow to melt and foam. Shake excess flour off the chicken and slide into the hot pan in one layer; adjust the heat so the thighs are sizzling nicely. When the chicken begin to brown, after about 5 minutes, turn over to brown the other side, an additional 4 to 5 minutes. Remove the chicken to a platter and repeat with remaining thighs, adding more butter if the pan seems dry.
4. Add the 3/4 stock or water to the skillet, scraping at the sticky bits. Let simmer over medium heat until pan is completely deglazed.
5. Add onion, carrot, celery and a pinch of salt and cook, stirring occasionally, until the vegetables have softened nicely, approximately 10 minutes. Add garlic, rosemary, thyme and bay leaf and cook for a minute or so, then return all the chicken to the pan, skin side up and between 1 and 3 cups stock, enough to come up the sides of the chicken but not to get them swimming. Bring to a simmer and then put the skillet in the oven.
6. After 5 minutes or so, reduce the oven heat to 325 degrees and cook until chicken is very tender, 30 to 40 minutes. Remove the skillet from the oven and serve.
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