One of those staple meals in our house. I call this the 'chicken dish' as we throw a bunch of ingredients into a large braising pan (if you don't have a braising pan, any large oven proof pan or pot with a lid will do. http://www.lecreuset.ca/en-ca/Product/Enameled-Cast-Iron/Enamelled-Cast-Iron/Braiser/ and toss it in the oven......
1 package cherry tomatoes
1 fennel bulb
¼ brown bag of button mushrooms
1 large yellow onion
8 Chicken thighs (Boneless skin on)
Salt and Pepper
Feta cheese (preferably goat)
Turn oven to 400 degrees F
Dice vegetables (not the tomatoes) into big chunks and set aside in a separate bowl
Season chicken with salt and pepper
Get pan nice and hot and add 1 tbsp of olive oil
Crisp all the pancetta in a pan then remove from the pan but leave the oil.
Sear all of the chicken (about 2-3 minutes a side) starting with the skin side down
Once they are browned remove to a plate or bowl and set aside
Add onions and sauté for 3-4 minutes
Add the remaining vegetables, not including the tomatoes, and sauté for another 4 minutes
Turn the pan off and place each chicken thigh on top of the sautéd vegetables in the pan and then top with the cherry tomatoes. Put the lid on and toss it in the oven for 45 minutes.
Remove from and serve over barley* that has been prepared in chicken stock. Top with fresh parsley, crispy pancetta and crumbled feta cheese.
*For the Barley, prepare as per the back of the package but substitute chicken stock over water to add more body and flavor. Finish with salt and pepper and a handful of grated parmesan cheese if on hand.
If making rice: add 1.5 cups of rice to a bowl, boil some water and pour it over the rice and let it soak for 15 minutes. Then strain the rice and rinse the rice in cold water. In a pot, melt a BIG chunk of butter in a pan with 2 cloves of garlic thinly sliced. Once melted,, add the rice and stir for a minute. Then add 3 cups of chicken stock. Cover and bring to a boil. Once boiled, reduce heat to low and simmer till liquid is evaporated.