A Girl's Gotta Eat!!! ..... Roast chicken thighs with onions.

Well, Darlings, Mummie just finished making her fabulous roasted chicken thighs with onions.... Salt and pepper four thighs (organic!), and then brown on both sides in a pot with olive oil and butter (leave the skin ON!). Lift them out and remove the skin but throw it back in the sizzling pot with two large onions (chopped but not diced), seven cloves of garlic (chopped but not minced), and 6 heaping table spoons of tomato paste. Sauté them until fragrant, then throw the thighs back in with 2 cups of chicken stock and a large lemon cut in half. Cover it and put it in the oven at 350 degrees for about 60 minutes. On top of your stove fill a large pot with water and put a handful of sugar and a large lemon cut in half into the water. Bring it to a boil and drop in 4 ears of corn. In five minutes, turn off the heat but leave them in. Check the thighs at 60 minutes to see how they're doing. If the meat is falling off the bone but looking cooked, good! If it's still a little pink but falling away, pull it off with two forks, and cover it with the sauce. Put the pot back in for another 10 minutes... Depending on your oven, it should be done. Don't bake it any more than 80 minutes!! The chicken should be unbelievably moist and flavorful. Carefully cut the corn off the cobs on a generous cutting board, preferably one of those plasti-sheet types that will catch all the kernels and juice. Dump all of the corn and juice into the chicken thighs and sauce, stir thoroughly. Follow with optional sprinkling of chopped scallions and/or parsley. Serves only about one very appreciative woman who's staying home on a cold Winter night....