FOR THE CHICKEN:

3 ½ pounds bone-in, skin-on chicken (use any combination of legs, thighs or drumsticks, or breasts halved crosswise) Kosher salt and ground pepper
2 tablespoons canola oil
2 medium red onions, cut into 1-inch wedges
¼ cup white distilled vinegar
½ bunch thyme, plus leaves for garnish

FOR THE HARD-ROASTED MUSHROOMS:
2 pounds mixed mushrooms, such as shiitake, maitake, button, chanterelle or oyster, torn into large pieces or quartered
3 tablespoons olive oil Kosher salt and ground pepper

FOR THE LEMONY LITTLE GEMS WITH SUMAC:
2 to 3 heads Little Gem lettuces, ends trimmed, quartered lengthwise
2 tablespoons fresh lemon juice
1 tablespoon finely grated lemon zest
Kosher salt and ground pepper Sumac, for sprinkling
Olive oil, for drizzling

Season chicken with salt and pepper. Heat oil in a large, heavy-bottomed pot over medium-high heat. Working in batches, add chicken skin-side down and cook until skin is golden brown and releases easily from the pot, 8 to 10 minutes. Using tongs, turn chicken to brown on the other side, another 4 to 8 minutes, depending on what cut you’re using. As the chicken browns, transfer it to a large plate.

Add onions to the pot and season with salt and pepper. Cook, without moving them so they have a chance to brown, 4 to 5 minutes. Add vinegar and 1 cup water, then use a wooden spoon or spatula to scrape up any browned bits on the bottom of the pot. Bring to a simmer and return chicken to the pot, skin-side up, nestling all the pieces in there. (They don’t need to be totally submerged.) Scatter thyme around and place the lid on top. Reduce heat to medium-low and continue to cook at a gentle simmer until chicken is cooked through and tender, 20 to 25 minutes.
Meanwhile, if serving the mushrooms, heat the oven to 450 degrees. Toss mushrooms with olive oil on a rimmed baking sheet and season with salt and pepper. Roast, tossing once or twice, until the mushrooms are deeply browned and crispy on the outside but tender on the inside, 15 to 20 minutes depending on the type of mushroom and strength of your oven.

If serving the salad, toss Little Gems with lemon juice and lemon zest. Season with salt and pepper and arrange on a large platter. Sprinkle with sumac and drizzle with olive oil before serving.

Remove chicken from heat and season the cooking liquid with salt and pepper as needed. Transfer chicken, onions and thyme to a large serving platter, spooning cooking liquid over the top, or alternatively, serve directly from the pot, with the mushrooms and salad alongside you like. Add toast and something creamy if you choose.

Alison Roman