because everybody asked for the recipe, I finally wrote it up!! ChezLucie’s French Braised Chicken Serves 6–8 • 300°F • ~3.5–4.5 hrs (mostly hands-off) INGREDIENTS & PREP 6–8 bone-in, skin-on chicken thighs, salted + peppered Olive oil 2 yellow onions, thinly sliced 4 garlic cloves, chopped 1–2 leeks, halved, washed very well, thinly sliced 3 celery stalks, small dice 3 carrots, small dice 1 fennel bulb, thinly sliced (fronds saved for garnish if you like) 1 lb cremini/button mushrooms, stems trimmed, quartered 1 lb oyster mushrooms, pulled into pieces 1⁄4 head napa cabbage, cut in large cubes 1 cup cherry tomatoes 11⁄2 cups dry white wine 32 oz chicken stock 2 bay leaves, 2 thyme sprigs 1 tbsp red wine vinegar 1 bunch parsley, minced KOSHER salt !!! Crusty baguette + butter, for serving METHOD Heat a heavy Dutch oven over med-high with olive oil. Sear thighs skin-side down in batches without crowding until deep golden, 6–8 min. Flip 2–3 min. Transfer to a bowl; keep the juices. Lower heat to med. Add onions + salt. Cook until translucent, 6–8 min. Stir in garlic, 30 sec. Add leeks, celery, carrots, fennel; season. Cook 5–6 min until glossy. Add both mushrooms + cherry tomatoes. Cover 5 min to steam and release liquid; season again. Uncover, pour in wine, scrape up browned bits. Simmer 5–7 min until the sharp alcohol aroma fades and the wine reduces slightly. Add stock; bring to a lively simmer. Nestle chicken on top (skin side up) and pour in any resting juices. Scatter cabbage on top. Tuck in bay + thyme. Cover tightly and braise at 300°F for 3–4 hrs until the thighs are fall-apart tender and the broth tastes deep and savory. Discard bay + thyme. Skim excess fat if needed. Add in red wine vinegar + minced parsley. Taste and adjust salt/pepper. TO SERVE Ladle into warm bowls. Add a parsley sprig. Serve with a crusty baguette and good french salted butter.