Braised Chicken Thighs

4 chicken thighs (bone-in, skin on)
1 tablespoon canola or olive oil
1 tablespoon + 2 teaspoons Chef Paul Prudhomme’s Poultry Magic®
8 cloves garlic, smashed
½ cup red onion, julienned
⅓ cup red bell pepper, julienned
⅓ cup yellow bell pepper, julienned
⅓ cup green bell pepper, julienned
1⅓ cup celery, julienned
3 tablespoons dry white wine
½ cup unsalted chicken stock
1 teaspoon Chef Paul Prudhomme’s Magic Pepper Sauce®
½ teaspoon Worcestershire sauce
¾ teaspoon sesame oil
2 teaspoons honey (optional)

Preheat oven to 350°F. Season chicken thighs with 1 tablespoon of Poultry Magic® and place skin side down in a sauté pan over medium heat. Cook until the skin is very crisp, being careful not to burn the seasoning (lower the heat if necessary). Once the skin is crisp and brown, flip the thigh and cook for another 5 minutes or so. Remove and reserve thighs. Add oil to pan and increase heat to medium high. Add garlic, onions, bell peppers, and celery. Cook until the vegetables are browned, then add the white wine. Reduce until only 1/3 of the liquid remains. Add the remaining 2 teaspoons of Poultry Magic®, chicken stock, Magic Pepper Sauce®, Worcestershire sauce, sesame oil and honey (optional), and bring to a boil. Add the thighs back to the pan, skin side up, and place in oven for 20 minutes. Remove from oven and serve hot.