This is so simple, filling and versatile!
8 chicken thighs, bone in and skin on
4 TB extra virgin olive oil
Sea salt, pepper and any other seasonings that float your boat
2 yellow onions, chopped
6 cloves glarlic, smashed
6 cups chicken stock
1 lemon
10 Yukon gold potatoes (these were medium in size)
I recommend a large enameled cast iron pot for braising.
Preheat oven to 300. Turn the burner to medium high and let a pan heat up. Season the chicken well with salt and pepper.
Add 2-3 TB of oil and sear the chicken on both sides (work in batches as to not overcrowd your pan). Remove the chicken to a plate and add 1 TB of oil and the onions to the pot. Add some sea salt and sauté for a few minutes. Add garlic, chicken, lemon juice and stock and bring to a boil. Reduce to a simmer, cover and place in the oven (if your pot is very full, I recommend placing a baking sheet underneath it in the oven).
Cook for 2-4 hours. At the last 40 minutes of cooking, remove the pan, add the potatoes, some salt and return to the oven.
Remove from the oven and carefully scoop out the chicken thighs. Once cooled enough to touch, remove the skin and shred the chicken. Add back into the pot. Season to taste and enjoy!!
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