Onion Chicken

By The Mediterranean Dish · 50 min

Ingredients

Instructions

1. Heat 2–3 tablespoons of extra virgin olive oil in a large cast iron skillet over medium-high heat. Add the sliced onions and season well with kosher salt.
2. Cook the onions, stirring often, for about 10–15 minutes until they collapse and turn deep golden brown. You may cover the pan to speed things up. Adjust the heat so they caramelise without burning.
3. Meanwhile, season the chicken thighs on both sides with kosher salt.
4. Push the caramelised onions to the edges of the pan. Add the chicken thighs meaty side down and sear on both sides until golden brown, uncovered. If the onions are in the way, move them on top of the chicken to leave room.
5. Add the chicken broth or water, starting with 1/4 cup and adding more if needed to form a sauce.
6. Reduce the heat to medium-low and cover the pan. Cook for 25–30 minutes, until the chicken is cooked through and a meat thermometer in the centre reads 165°F.

Summarized from The Mediterranean Dish's video. Watch it for the details.