Recipe: Simple Braised Chicken

Simple Braised Chicken
NO BROWNING, Dark Meat Only
Serves 3 to 4

Chicken thighs, 8, or 3 pound chicken cut in 8 pieces
Dry white wine, 1/3 cup, or chicken stock, or water
Salt and pepper
10-inch saut pan, or skillet, with cover
Thyme, dried, 1/4 teaspoon or more
Onion, chopped, 2 ounces, cup (optional)
Parsley for decoration, or paprika

Rinse chicken pieces in cold water. Since we are not browning, it is not necessary to pat dry.
Place chicken pieces in pan in one or two layers, as necessary. Add optional onions. Pour on dry white wine. Season skin with salt, pepper, and thyme. Bring rapidly to simmer. Cover and simmer gently but steadily. Turn chicken every 10 to 15 minutes or so. Check liquid, and add water if pan should appear to be running dry. De-oil the juices, using the little cup with the spout. There should be a small amount of tasty sauce. Skin chicken now or just before serving. Chicken may rest in the pan with its juices until ready to serve. 10 minutes before serving, if chicken has cooled, cover and simmer gently a few minutes to reheat. Place pieces on a platter, pour the sparse, de-oiled pan juices over them, add parsley, and serve.