| | 8 bone-in chicken thighs (3 pounds total) Salt and pepper, to taste 4 tablespoons vegetable oil 3 cups chicken stock 2 cloves garlic, chopped 2 medium onions, coarsely chopped 2 medium carrots, coarsely chopped 1 cup red wine 1/4 cup red wine vinegar 2 sprigs fresh thyme plus 1 tablespoon chopped fresh thyme 5 tablespoons butter 10 ounces white mushrooms, quartered 1.Generously sprinkle the chicken with salt and pepper. In a large skillet over medium high heat, heat 2 tablespoons of the olive oil. Arrange the chicken thighs in a single layer, skin side down, and cook 4 minutes on a side or until the chicken is golden brown. Transfer to a plate.
2. Pour off most of the fat from the pan. Pour in 1 cup of the chicken stock. Scrape the bottom of the pan to remove any sediment. Tip the cooking juices out of the pan into a bowl; set aside. You'll use the skillet again later
3. In a large flameproof casserole over medium-high heat, heat the remaining 2 tablespoons olive oil. Add the garlic, half the onions, and carrots. Cook, stirring often, for 8 to 10 minutes or until lightly browned and softened.
4. Stir in the remaining 2 cups chicken stock, red wine, vinegar, and fresh thyme sprigs. Return the chicken to the pan. Bring to a boil, lower the heat, and cover the pan. Simmer for 45 minutes or until the chicken is cooked through.
5. Meanwhile, in the skillet, melt the butter. Add the remaining onion and mushrooms and cook, stirring often, for 8 minutes or until the onion softens and the mushrooms release their liquid. Turn up the heat and continue cooking, stirring constantly, until the liquid almost evaporates.
6. Tip the mushroom mixture and sauce into the chicken mixture. Stir well until thoroughly combined. Add the chopped thyme. Taste for seasoning and add more salt and pepper, if you like. Serve with steamed or mashed potatoes.
