From: Executive chef Tim Skiber, Hyatt Regency Cleveland at the Arcade. Yield: 4 servings.
3 lb. bone-in chicken thighs
1 cup dry oregano
½ cup chopped garlic
2 cups olive oil
2 qt. white wine
1 qt. chicken stock
2 lb. butter
1 diced large onion
2 lb. linguine pasta
1 tsp. salt
1 tsp. ground black pepper
Heat stock pot for 2 minutes on medium heat. Add 1 cup olive oil and sear chicken thighs until they're golden brown. Remove and set aside. Add garlic and onion to olive oil in stockpot. Saute for 2 minutes. Add chicken stock. Place chicken thighs back in pot, add white wine and dry oregano. Braise over medium heat for 1-2 hours. Try not to lift lid too often. Cook pasta, then add butter, salt and pepper to it. Plate pasta and serve chicken on top. Serve with Italian bread to soak up sauce, if desired.
