I’ve always preferred the dark meat of poultry, the drumsticks and thighs, over the breast. They have more flavor to start with and will survive a bit of mistreatment. Braise them, fry them, grill them, bake them, and they’ll usually stand up to whatever flavor you throw at them.
For this recipe I simply seasoned them with salt & pepper, seared them and baked them with some onions to finish them off. They went great with the cauliflower and shells that was the real “star” of the meal. Enjoy.
Chicken Thighs with Baked Onions
Prep time: 15 minutes
Total time: 60 minutes
- 2 lg. onions, halved and cut into 1/4″ slices
- 12 boneless, skinless, chicken thighs, trimmed of excess fat
- 2-3 Tbsp. olive oil, divided
- 1/2 cup chicken broth
- 2 Tbsp. unsalted butter, cut into 4 pieces
- kosher salt and cracked black pepper
- Preheat oven to 350°F. Spray the bottom of 13″x9″ glass baking dish with cooking spray. Arrange onions in the bottom of the baking dish. Sprinkle with salt and pepper. Set aside.
- Pat dry both sides of the chicken and then sprinkle generously with salt and pepper. Heat 2 tablespoons of oil in a large skillet over medium heat until shimmering. Place 4 thighs into the pan and cook for 3 minutes, then flip over and cook and additional 3 minutes. Transfer browned thighs to the baking dish (see note). Repeat for remaining thighs.
- When all the chicken is cooked add chicken broth to the pan and scrap up any brown bits that have stuck to the pan. Add the butter; as it melts swirl it into the broth. Allow to simmer for 3-4 minutes to reduce. Scatter sliced onions over the chicken thighs. Pour reduced broth over the chicken and onions.
- Cover the baking dish with foil and move dish to the oven. Bake for 15-20 minutes; thighs are done when they have an internal temp of 165°.
- Transfer chicken to a platter and scatter onions over/around the chicken. The accumulated juices can be served on the side, if you wish.
I laid the chicken into the baking dish in a sort of shingle manner. The first thigh leaned on the edge of the dish, the second thigh leaned on the first thigh and so on. I fit two rows of thighs in the pan.
One comment/complaint was that the onions were still fairly raw. When I make this again I’ll try microwaving the onions with a big pinch of kosher salt for a 2-3 minutes to start the cooking process before adding the chicken.