Chicken with Nuts and Raisins (BRW)

• 2 tablespoons extra virgin olive oil
• 1 chicken, 3 to 4 pounds, cut into serving pieces, or 2 1/2 to 3 pounds chicken parts, trimmed of excess fat [chicken thighs obvs]
• Salt and black pepper to taste
• 4 garlic cloves, peeled and lightly smashed
• 1 large onion, sliced
• 1 cup dry white wine
• 1 cup walnuts or hazelnuts, roughly chopped [walnuts pulsed in the food processor]
• 1 cup raisins or currants [currants are more interesting]
• Fresh lemon juice to taste [high-enough-quality bottled stuff is the way I usually go]

Brown chicken over medium high heat.  Halfway through this process, add the garlic.

Mise en place.

Cook onions until softened and they begin to color.  The garlic is really gone by this time, charred and black.

Add the wine and let it bubble away for a minute or so.

Add the nuts and currants.  Return the chicken, skin-side up, cover, and cook over low until chicken is done, 10-15 minutes.

Adjust seasoning with lemon juice, salt, and pepper as necessary.

Apparently this dish is made anywhere nuts and raisins are grown in this world.  And with good reason.
As with the last dish, this one is very straightforward in terms of ingredients.  Served over brown rice, it is quite satisfying.