Receta Braised Chicken Thighs: Cheap Chic!

Bring 2 quarts of water to a boil. Add the pearl onions and blanch just until the skins have loosened, about 1 minute. Drain. When cool enough to handle, cut off the root tip and pop the onions from their skins. Reserve.

Rinse the chicken thighs under cool water and pat dry. Mix together the flour, salt, and pepper. Spread the flour mixture across a shallow dish. Lightly dredge the chicken thighs in the flour mixture, shaking off any excess. Warm the olive oil in a large heavy bottomed or cast iron Dutch oven over medium-high heat. Add four of the chicken thighs, and sear until a golden crust develops, 3 to 4 minutes. Turn and sear until a golden crust forms on second side, 3 to 4 minutes. Remove thighs to a plate and repeat with…