Red Meat Allergy Friendly Pan-Seared Chicken with Caramelized Onions
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Learn more →Ingredients
4 servings
- 4 bone-in, skin-on chicken thighs (about 2 lb total)
- 1.500 tsp salt
- 2 tbsp olive oil
- 2 large yellow onions, halved and thinly sliced
- 3 cloves garlic, thinly sliced
- 1 tsp fresh thyme leaves
- ¾ cup chicken broth
- 1 tbsp apple cider vinegar
For serving
- 1 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Pat the chicken thighs completely dry with paper towels and season all over with 1 tsp salt.
- 2
Heat 2 tbsp olive oil in a 12-inch oven-safe skillet over medium-high heat until shimmering. Place the chicken thighs skin-side down and sear undisturbed for 7–8 minutes, until the skin is deep golden and releases easily from the pan. Flip and sear the second side for 3 minutes. Transfer the chicken to a plate and set aside; leave the rendered fat in the skillet.
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