So… there was a hurricane last weekend and I was pretty well convinced that we were going to be holed up on the first floor of our house for a week without power. I had candles, flashlights, batteries, stock piles of drinking water and water for cooking. Luckily I have a gas range on my stove and even without power all I need is a pack of matches and I can cook, so long as I don’t use the oven.
With this in mind I bought all kinds of food that could be cooked on the stove top. With this dish I was riffing on a combination of a roast pork loin my mother-in-law makes and an Italian pot roast recipe I put up last spring. This time I was using chicken thighs. I cooked them with the skin on so the fat would flavor the dish but I then removed the skin for serving to reduce the amount of fat and calories we actually ate (if you don’t count the gravy!).
The chicken is so moist it falls of the bone and the gravy is subtle since the onions mellow as they cook. The sweetness of the onions combined with the earthiness of the herbs it’s a perfect compliment to the chicken. In the end, we never lost power and we were stuck indoors for only about 24 hours total. Thank goodness; we got off easy this time. And we got a delicious dinner to boot!