If you want a comfortable meat dish that falls from the bones and don't want to look after the barbecue all day, can we recommend the humble chicken thighs? Stewing or roasting it will cause the same decadence in a short period of time. The trick to this recipe is to make the skin very crisp during the initial browning stage, and then let it be roasted, skin side up, just in the fried vegetables, stocks, and wine—not submerged. This way the meat will remain soft and the skin will become crispy (these are technical terms, you know). This is the best of both worlds.

Preheat the oven to 375 F.

Before cooking, let the chicken sit at room temperature for at least 30 minutes.

Season the chicken thighs with coarse salt.

In a large high-side oven-safe pan, heat the olive oil over medium-high heat.

Add chicken, skin down, fry until golden brown, 5 to 8 minutes, then turn over and cook for another 5 to 8 minutes; transfer to a plate.

Turn the heat to medium, add the mushrooms, stir constantly, and cook for 5 minutes.

Add the onion, thyme leaves and a pinch of salt and cook for 5 to 8 minutes, stirring occasionally, until the onion is soft and translucent.

Add the wine, scrape off the brown part, and deglaze the bottom of the pan; reduce slightly.

Add the broth and simmer over a simmer; remove from the heat.

Place the chicken thighs on top of the onion and mushroom mixture, making sure that the skin is above the liquid.

Place in the oven and cook until the meat is tender and peeled off the bones, about 45 minutes.