My Tuscan Chicken Thighs... Soooo Good !

I made this dish zillions of time in Florence, easy to make and my Italian friends loved this....

YOU'LL NEED:
(serves 4)
- 8 chicken thighs with skin on
- extra virgin olive oil
- kosher salt
- ground black pepper
- 2 large white onions
- 3 garlic cloves smashed and minced
- a generous sprinkle of crushed red pepper flakes
- 2 cups of baby portobello mushrooms sliced
- 1/4 cup red balsamic vinegar
- 4 cups (more or less) of chicken stock
- 3 bay leaves
- a dash of thyme
- 1 cup toasted walnuts
- finely cut chives (the green stem) for garnish prior to serving

Place your chicken on a paper towels and pat dry on both sides, season well with salt and pepper on both sides, now you need to brown the chicken, so in a heavy bottom skillet (deep and big enough to hold all the chicken comfortably), put enough olive oil to cover the bottom of the pan.  Turn heat on to high, when the oil is hot but not smokey add the chicken and let sizzle for about 7-8 minutes on each side.  Remove the chicken and set aside.
In the same skillet, toss out the fatty oil and add a bit more fresh olive oil.  Add in your thinly sliced onions and stir on medium heat, when they are soft, add in your garlic and stir for a couple of minutes.
Add in your mushrooms and let simmer for a few minutes until the aroma drives you bonkers !  Now add in the balsamic vinegar and let simmer for an addition few minutes then add back your chicken so that they just fit nicely and are hanging out with all the wonderful things you have just done.
Now... add in your chicken stock, enough to just reach the top of your chicken but dont cover the chicken. Add in your bay leaves, sprinkle time, salt and pepper.
Cover and reduce heat to low and let simmer for about 1 to 1.5 hours, you will need to turn the chicken pieces over half way.
Remove the chicken and place on a platter.
Take your nuts and place in your food processor and chop, add a drizzle of olive oil.  Then place the puree nuts in your skillet with your sauce, turn heat back on to low and mix in your walnuts. Spoon the sauce over the chicken, sprinkle your chives or scallions over the chicken and serve.

ENJOY !