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 ...

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