Author Notes
A few weeks ago I was in charge of dinner and had absolutely no idea what to serve alongside rice. This recipe was borne of a fondness of my iron skillet and the looming deadline of an hour. —AelyaS
Ingredients
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4 tablespoons
olive oil
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1/4 cup
unsalted butter
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8
skin-on chicken thighs and legs , four of each
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to taste
salt
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to taste
pepper
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3-4
medium yellow onion, finely sliced
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4
cloves of garlic, peeled, quartered (optional)
Directions
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Preheat oven to 350F
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Set a skillet on the stove to medium heat
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While the skillet is warming, pat your chicken as dry as possible using kitchen roll/paper towel.
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If using garlic, add to the skillet after the onions
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The finished product should yield moist chicken swimming in a mixture of its own juices plus those of the onions.
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OPTIONAL:
You can take it one step further and empty the softened caramelized onions, along with the juices and garlic into a blender. Blend on high till you see the mixture turn into a thick creamy sauce. Season to taste, or leave as is
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