Preheat the oven to 400°F.

Sear the chicken: Heat the oil in a large Dutch oven, large brasier, or similar heavy-bottomed pot over medium heat. Pat the skin side of the chicken thighs dry with a paper towel. Season that side with half of the salt and pepper. Add the chicken thighs to the pot, skin side down, in a single layer, squeezing them in so they all fit but all get contact with the pan. Season the sides facing up with the rest of the salt and pepper. Cook, without moving, until the skin is well-crisped and browned, about 10 minutes. You can gently lift the edge of a thigh around the 8-minute mark to check on their progress. Remove to a plate, skin side-up. The chicken will not be cooked through.

Meanwhile, prep the vegetables: While the chicken sears, prepare the onion and garlic. Slice the onion in half, top to root, peel, and slice into ¼-inch slices, making half moons. Smash the garlic well (it’s OK if it falls to pieces) and peel.

Cook the onions: If you have more than about 2 tablespoons of fat in the pan, carefully remove the extra and discard. Add the onion and sauté until translucent, 3 to 4 minutes. Add the garlic and bay leaves (if using) and sauté until fragrant, 1 minute.

Add the wine and finish cooking the chicken: Add the wine and scrape the bottom of the pot, releasing any browned bits. Add the chicken in a single layer, skin side-up. Bring to a simmer, then transfer to the oven. Bake until the chicken registers 175°F in the thickest parts (without hitting the bone) and is tender, 12 to 17 minutes. Let sit for a few minutes, then serve.

Reduce the sauce (optional): I often serve the chicken as-is, but if you’d like a thicker sauce, then remove the chicken to a platter. Place the pot back on the stove over medium heat and bring to a simmer. Let cook until slightly thickened, about 5 minutes. Add the butter, stirring to combine, and taste, adding salt as needed. Serve with the chicken. Love the recipe? Leave us stars and a comment below!