Cook this up to 3 days ahead to reheat when you please. Be assured that almost nothing can dry out a chicken thigh, so overcooking just a bit will not be a disaster.
Good tasting extra-virgin olive oil
3 1/2 -pounds (about 8) bone-in chicken thighs
Salt and fresh ground black pepper
1/2 medium onion, minced
10 fresh or dried whole sage leaves (never powdered sage)
Leaves from 4-inch branch fresh rosemary
Shredded zest of 1 large lemon
1 large clove garlic, minced
1/8 teaspoon ground cloves
3/4 cup canned tomatoes (drained of their liquid, but save the liquid)
2/3 cup liquid from the tomatoes or water
5 to 6 tablespoons fresh lemon juice
1. Film the bottom of a 12-inch straight-sided sauti pan with oil and set over medium-high heat. When hot, slip in the thighs, skin side down, arranging them so they do not touch. Sprinkle with the salt and pepper (about 1/4 teaspoon of each). Brown on all sides over medium heat so the chicken colors slow. Remove the chicken to a platter. Pour off all but about 3 tablespoons of the oil.
2. Heat the pan back over medium, add the onion and cook 3 minutes. Stir in sage, rosemary and zest and saute another 3 minutes. Take care not to burn the brown glaze on the bottom of the pan.
3. Blend in the garlic, cloves, tomatoes, and liquid, scraping up the glaze. Add the chicken and 2 tablespoons of the lemon juice. Bring to a gentle bubble. Cover the pan. Cook 15 minutes. Uncover and cook about 10 minutes, turning the chicken pieces to moisten them. The sauce should thicken and cling to the chicken. If not, pull the chicken from the pan and boil down the sauce (stirring often) until rich tasting.
4. To serve, have the chicken hot, sprinkle it with the remaining 3 to 4 tablespoons lemon juice and taste for salt and pepper. Pile the chicken on the platter, moistening it with the pan juices.
Per serving: 429 calories; 30 g fat (7 g saturated fat; 63 percent calories from fat); 6 g carbohydrates; 114 mg cholesterol; 310 mg sodium; 32 g protein; 1 g fiber.
To make: 15 minutes
To cook: 25 minutes