Ingredients:

  • 4 bone-in, skin-on chicken thighs (about 680g/1.5 lbs)
  • 1 teaspoon kosher salt (5g)
  • 1/2 teaspoon freshly ground black pepper (2.5g)
  • 2 tablespoons olive oil (30ml)
  • 1 medium yellow onion, chopped (about 1 cup, 150g)
  • 4 cloves garlic, minced (about 2 teaspoons, 12g)
  • 2 sprigs fresh rosemary
  • 1/2 cup dry sherry, such as Fino or Amontillado (120ml)
  • 1 cup chicken broth, low sodium (240ml)
  • 1 tablespoon tomato paste (15g)
  • 1 tablespoon all-purpose flour (8g)
  • Fresh parsley, chopped (Optional)

Instructions:

  1. Season chicken thighs with salt and pepper.
  2. Heat olive oil in the skillet over medium-high heat. Sear chicken thighs, skin-side down, until golden brown and crispy. Flip and sear the other side. Remove chicken from skillet and set aside.
  3. Add chopped onion to the skillet and sauté until softened. Add minced garlic and rosemary sprigs and cook until fragrant.
  4. Pour in dry sherry and scrape up any browned bits from the bottom of the skillet. Allow sherry to reduce slightly.
  5. Stir in chicken broth and tomato paste. Bring to a simmer.
  6. Whisk flour in a small bowl with 2 tablespoons of water to make a slurry. Add to sauce and stir until thickened.
  7. Return chicken thighs to the skillet, skin-side up, nestling them into the sauce. Bring to a simmer, then cover and transfer to a preheated oven.
  8. Bake until chicken is cooked through and tender. Check for doneness; internal temperature should reach 165°F (74°C).
  9. Remove from oven and let rest for a few minutes before serving. Garnish with fresh parsley, if desired.