Julio's Delicatessen

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Recipe adapted from Food and Wine

• 2 Tb extra-virgin olive oil
• 3 lbs chicken thighs
• Kosher salt and freshly ground pepper
• 5 carrots, peeled and sliced ½ inch thick
• 5 garlic cloves, peeled and thinly sliced
• 1 leek, washed and thinly sliced
• 2 Tb flour
• 1 cup cider vinegar
• 3 cups chicken broth
• 3 Tb butter
• 2 Tb roughly chopped flat parsley
• 2 Tb minced chives

1:30 before mealtime – preheat oven to 350.  Heat oil in a large Dutch oven over medium-high heat.  Season the chicken with the salt and pepper and add to the oil skin side down.  Cook for 6 minutes, then flip and cook for another 6 minutes.  Transfer to a platter.

1:15 before mealtime – Add the carrots, garlic, and leek to the pot and reduce heat to medium.  Cook for about 5 minutes, stirring a couple of times, then add the flour.  Cook for 1 minute.  Add the vinegar stir, scraping any fond off the bottom of the pot.  Add chicken broth.  Bring to a boil and simmer for about 3 minutes.  Add the chicken to the pot and transfer to the oven for 50 minutes.

15 minutes before mealtime – Remove the pot from the oven.  Preheat the broiler.  Transfer the chicken from the pot onto a baking sheet, skin side up.  Place the pot over medium-high heat and reduce for several minutes..  Place chicken on a middle rack in the oven until skin is golden and crispy – about 4 minutes.  Remove chicken from oven.  Remove pot from heat. Add butter to the sauce and stir until melted.  Add herbs, stir, then return chicken to the sauce and serve.