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
Continue After Advertisement
Ingredients
-
4 tablespoons
olive oil
-
1/4 cup
unsalted butter
-
8
skin-on chicken thighs and legs , four of each
-
to taste
salt
-
to taste
pepper
-
3-4
medium yellow onion, finely sliced
-
4
cloves of garlic, peeled, quartered (optional)
Directions
-
Preheat oven to 350F
-
Set a skillet on the stove to medium heat
-
While the skillet is warming, pat your chicken as dry as possible using kitchen roll/paper towel.
-
If using garlic, add to the skillet after the onions
-
The finished product should yield moist chicken swimming in a mixture of its own juices plus those of the onions.
-
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
See what other Food52ers are saying.