Buttery Braised Paprika Chicken

Ingredients

• 8-10 bone-in, skin-on chicken thighs
• salt and freshly ground black pepper
• oil, for cooking
• 2 sweet onions, large dice
• 2 heads garlic, cut in half
• 1/4 cup tomato paste
• 1/4 cup golden raisins
• 2 bay leaves
• 1 small sprig rosemary
• 8 sprigs thyme
• 2 tablespoons fennel seeds
• 1 teaspoons dill seeds
• 1 teaspoon crushed red pepper flakes
• 1½ teaspoon caraway seeds
• 1 tablespoon paprika
• 1/2 stick cinnamon
• 1½ quarts chicken stock
• 1 stick butter
• 1 lemon, juiced
• chopped parsley, to garnish

Method

1. Pat the chicken thighs dry and generously season with salt and freshly cracked pepper.
2. In a heavy-bottomed, enameled braising pan, sear the thighs, skin-side down, in a small amount of cooking oil. Once the skin is browned, remove the chicken from the pan.
3. Add the onions and cook until they start to brown. Add the garlic, tomato paste, raisins, herbs and spices to the pan. Lightly caramelize and stir in the chicken stock.
4. Bring this mixture to a simmer for 8 to 10 minutes. Preheat the oven to 350 F.
5. Strain the liquid through a fine-mesh strainer into a separate bowl.
6. Add the seared chicken thighs back to the braising pan.
7. Pour the strained liquid over the chicken thighs.
8. Place the braising pan the oven and bake, uncovered, for 20 to 25 minutes, or until chicken is cooked through.
9. Slice the butter into 6 pieces and carefully stir it into the braising liquid.
10. Drizzle with lemon juice and salt to taste.
11. Garnish with chopped parsley.