This zesty, easy-to-prepare braised chicken dish is started on the cooktop and finished in the oven to gently cook the meat while rendering the skin golden and crispy. The chicken is finished at a moderate cooking temperature in the oven, and because the pieces cook fairly quickly, it isn't necessary to cover the dish. 

While perfect for a quick dinner, it's also easy to increase the quantities if preparing this dish for a larger gathering. A side dish of couscous mixed with cooked lentils or bulgur wheat pairs really well with the bright flavors of the lemon and mint. 

INGREDIENTS

8 bone-in skin-on chicken thighs or a combination of legs and thighs

1 cup fresh mint leaves, coarsely chopped

2 lemons, zested and juiced

2 tbsp olive oil

6 cloves garlic, coarsely chopped

½  cup dry white wine

1 cup chicken broth

¼ cup slivered almonds

PREPARATION

At least one hour before cooking, marinate the chicken pieces by combining the chicken, lemon juice, half the lemon zest, half of the chopped mint leaves, a large pinch of kosher salt, and some freshly ground pepper. 

Heat the oven in the Convection Roast or Convection Bake mode to 325℉/173℃.

Before proceeding, wipe the chicken pieces dry with a paper towel, reserving the marinade.

Heat an oven-proof saute pan or braising pan over moderate heat. Add 2 tbsp of olive oil and when the oil is hot, arrange the chicken pieces in the pan, allow them to brown before turning to brown on the other side. Lower the heat to very low, remove the chicken pieces from the pan and set aside.

Skim off any excess fat, then add the garlic to the pan and cook over very low heat for 2 -3 minutes until softened, taking care not to brown the garlic. Increase the heat to medium-high, add the wine, and cook to reduce by half.  Add the chicken broth and the reserved marinade and cook over moderate heat for a few minutes.  Return the chicken pieces to the pan, nestling them into the sauce, skin side up.

Place the pan in the oven and set the timer for 25 minutes. When the timer elapses, the chicken should be golden, and the sauce should be slightly thickened.  If additional browning or crisping is desired, change the oven mode to Broil Medium or 450℉/232℃ for a few minutes.

Before serving, garnish with the remaining lemon zest, chopped mint, and toasted almonds.

The slivered almonds can be toasted dry in a skillet or in the Convection Bake mode at   350℉/176℃ in the oven for 6 - 7 minutes.

Serves 4