Taste the Air-Chilled Difference®

Sweet Onion Braised Chicken Thighs

by , Chef, Bottega Americano, San Diego, California

Sweet Onion Braised Chicken Thighs

Serves 4 to 6

  • 1½ pounds bone-in or boneless Smart Chicken thighs
  • For the rub:
  • 1 tablespoon whole cumin seeds
  • 1 tablespoon fennel seeds
  • 1 tablespoon coriander seeds
  • 1 teaspoon black peppercorns
  • 2 bay leaves
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 2 teaspoons chopped oregano
  • Juice of 1 lemon
  • 1 tablespoon olive oil

In a coffee grinder, combine the spices and grind until smooth. In a separate bowl, combine the lemon juice, olive oil, and the spice mixture. Mix well and pour over chicken thighs, massaging into the meat. Let marinate for one hour.

    • For the braise:
    • ¼ cup canola oil, divided
    • 2 large Vidalia onions, sliced
    • 1 tablespoon chopped garlic
    • 1 cup chicken stock
    • 2 tablespoons butter
    • 1 teaspoon chopped parsley
    • Salt and pepper to taste

    Preheat oven to 375°F. Heat a large sauté pan that has a lid, over medium heat. Add half the oil to the pan. Just before the oil starts to smoke, add the chicken thighs, skin-side down, and sear, being careful not to burn the spices on the chicken. When golden brown, flip the chicken and brown the other side. Remove the chicken from the pan and reserve. Wipe out the pan and add the rest of the oil. Just before the oil starts to smoke, add the sliced onion and garlic and cook, stirring frequently, for 10 minutes. Add the chicken back to the pan on top of the onions with the skin-side up, and add the chicken stock. Cover, transfer to the preheated oven, and cook for 30 minutes. Remove from oven and remove the chicken from the pan. Transfer the chicken back to the oven to crisp the skin, about four minutes.

    Meanwhile, add butter and parsley to the onions and stir until melted. Taste and adjust seasoning as needed. Plate the onions and top with chicken thighs. Serve with cornbread.

    Pairing: Ommegang Brewery’s Hennepin Belgium Saison or Sonoma Coast Pinot Noir from Failla Winery