Best chicken recipe for caramelised onion fans! This dairy-free cream sauce rules! Serve steaming rice, roasted vegetables, or mashed potatoes to end.
– 3 Tbsp avocado oil or more if needed*– 1 large yellow onion thinly sliced– 3 lbs bone-in skin-on chicken thighs about 8 thigh– 1 tsp sea salt to taste– ½ tsp black pepper to taste– 4 cloves garlic minced– 1 cup full-fat canned coconut milk– 1.5 Tbsp balsamic vinegar– 1 Tbsp honey– Zest of 1 lemon– 1 sprig fresh thyme
Ingredient
Direction
1
In a large Dutch oven, heat avocado oil medium-high. Large deep-lip skillet and lid.
2
Onion slices salted. Stir often to yellow the onion for 10–15 minutes. Medium or low heat sauté the onion for 40 more minutes until tender and golden colour.
3
Fry minced garlic till fragrant when simmering is nearly done. If the onion seems too brown or crispy, reduce heat, stir more, or add oil to avoid burning.
4
While onion caramelises, move chicken to a big dish or chopping board. Tip: paper towels dry chicken thighs. Add sea salt and black pepper.
5
Keep onions at room temperature during cooking. Mix canned coconut milk, balsamic vinegar, honey, and lemon zest in a small bowl. For later.
Put caramelised onion in bowl until use. Reheat the pot. Avocado oil browns chicken in pot.
6
Set the saucepan on medium-high for a few minutes.Brown skin-side-down chicken thighs in a single layer for 5–6 minutes until crispy. After 3 minutes, turn. Pot size may require two batches.
7
Pour sauce and caramelised onions over chicken. Until 180°F, simmer chicken thighs 20–30 minutes over medium-low heat. A meat thermometer should go in the thickest thigh.