8 chicken thighs, bone in and skin on
2 unwaxed organic lemons, sliced
2 banana shallots, quartered
4 garlic cloves
2 sprigs fresh thyme, leaves picked
2 sprigs fresh oregano, leaves picked
A splash of white vino
Salt and pepper
1 cup vegetable or chicken stock
1. Season the chicken thighs with salt and pepper. Heat a cast-iron skillet or heavy-bottomed pan and coat with olive oil. Sear the chicken, skin-side down first, until browned on both sides. Remove from the pan and reduce the heat.
2. Deglaze the pan with a splash of white vino. Lay the lemon slices onto the pan and allow them to caramelise. Add the shallots and garlic, and sauté for a few minutes.
3. Return the chicken thighs to the pot. Sprinkle over half of the fresh herbs and cover with stock. Leave to simmer until the chicken is tender and cooked through. Garnish with the remaining herbs to serve.