Onion Chicken

By The Mediterranean Dish · 50 min

Ingredients

Instructions

1. Heat 2 to 3 tablespoons of the olive oil in a large cast iron skillet over medium-high heat. Add the sliced onions, season well with kosher salt and sauté, stirring often, until they soften, collapse and turn deep golden brown, about 10 to 15 minutes. Cover the pan to speed things up if you like, and adjust the heat so the onions caramelize without burning.
2. Meanwhile, season the chicken thighs on both sides with kosher salt.
3. Once the onions are caramelized, push them to the edges of the pan. Add the chicken thighs, meaty side down first, and sear on both sides until golden brown, leaving the pan uncovered. If the onions are in the way, move them on top of the chicken so the chicken has room to brown.
4. Once the chicken is well browned, add the chicken broth or water and start with 1/4 cup of liquid, adding more if needed to form a sauce.
5. Cover the pan and cook for about 25 to 30 minutes, until the chicken is cooked through and a meat thermometer inserted in the centre reads 165°F.

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