Time: 45 minutes
4 chicken thighs, skin on
1 medium shallot, thinly sliced
3 cloves garlic, thinly sliced
2 tbsp. neutral oil (such as Canola)
Rind and juice from 1 lemon
1 tbsp. fresh rosemary
A little water if necessary
Salt and pepper to taste
2 rosemary stalks for garnish
Sauteed oyster mushrooms for garnish (optional)
Heat oil in a medium skillet until hot. Add shallots, reduce heat and saute until transparent. Add chicken thighs, increase heat and brown quickly on all sides. Reduce heat to medium, add the garlic, rosemary, lemon rind and juice and combine well. Spoon sauce over chicken. Sprinkle with a little salt and a generous amount of ground pepper. Cover and let simmer, turning the chicken from time to time, for about 30 minutes. At this point, check the chicken for doneness - it should be almost falling off the bone. Adjust seasoning to your liking and add a little bit of water to increase the amount of sauce, if you wish. Simmer covered for another 5-10 minutes.
Shown here: served with sauteed oyster mushrooms on top, and parsley-buttered sun dried tomato spaghettini with freshly grated parmesan.