huge punch. Don’t skip the fennel or the radish: they absorb all
that liquid and extend the deliciousness by many extra bites. Also,
make sure to brown the chicken well at the beginning; it will pay
off in the end.
4 large chicken thighs, skin on, bone in
Kosher salt
2 tablespoons canola oil
1 tablespoon unsalted butter, cut into cubes, plus 1
tablespoon for later
¼ cup minced shallots (from two large shallots)
1 cup cider vinegar (such as Bragg’s; which you can buy
directly on their Web site, http://www.bragg.com))
1 bay leaf
1 to 2 cups homemade chicken stock
½ medium fennel, quartered, cored, and sliced thin
horizontally
1 radish, sliced very thinly
Good olive oil
¼ cup chopped parsley
Preheat the oven to 325°F. Season the chicken well with salt.
Heat an ovenproof pan or a Dutch oven on high heat, then add
the canola oil. Add the chicken skin side down—it should sizzle
right away—then lower the heat to between medium and medium
low. You want the fat to render slowly; otherwise you’ll leave