Step 1

Sear chicken thighs and chop onion. Preheat oven to 400 degrees F. Season chicken thighs with S&P (don’t skimp!). Add 2tbsp. OO to Dutch Oven over stovetop on med-high and lay chicken in pot, skin-side down. Sear both sides 2-3 min. until golden brown. Chop onion while chicken is cooking.

Step 2

Prepare vegetable medley for action. Remove chicken from pot and set aside (save that flavored oil!). Lower heat to medium and add onion, cooking for 5 min. (until softened). Meanwhile, mince garlic, wash and cut potatoes in half, wash broccolini and trim stalks (~1/2 in. off bottom), and chop parsley. Add garlic to pot for 1 min. (until fragrant). Deglaze with white wine (after you pour yourself a glass) and scrape up brown bits at bottom.

Step 3

It's a one-pot chicken thigh dream! Stir in chicken stock, pine nuts, and sage leaves. Add chicken to pot and rest in liquid, skin-side up. Add baby potatoes and broccolini to pot, making a nest around the chicken.

Step 4

You want a piece of this? Let roast in oven for 25-30 min. Remove and stir in butter and parsley. Serve immediately with parsley garnish. Bon appétit my friends!