Caramelized onion braised chicken legs
Caramelized onion braised chicken legs
Ingredients
- 4 pieces chicken leg quarters, skin on, bone in
- 3 pieces large yellow onions, thinly sliced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 cup dry white wine
- 2 cups chicken broth
- 4 pieces fresh thyme sprigs
- 1 piece bay leaf
- 1 1/2 teaspoons salt
- 1/2 teaspoons black pepper, freshly ground
Instructions
- 1
Pat chicken leg quarters dry with paper towels. Season generously with 1 teaspoon of salt and 1/4 teaspoon of black pepper. Heat 1 tablespoon of olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear chicken skin-side down until golden brown and crispy, about 6-8 minutes. Flip and sear the other side for 3-4 minutes. Remove chicken from the pot and set aside.
⏱️ 12 min
- 2
Add the remaining 1 tablespoon of olive oil to the same pot. Add the thinly sliced onions and cook over medium-low heat, stirring occasionally, until deeply caramelized and tender, about 25-35 minutes. This process is key for flavor development; the onions should be a rich golden brown.
⏱️ 35 min
- 3
Stir in the minced garlic and cook for 1 minute until fragrant. Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer and reduce by half, about 2-3 minutes. Add the chicken broth, fresh thyme sprigs, bay leaf, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Bring the mixture to a gentle simmer.
⏱️ 6 min - 4
Return the seared chicken leg quarters to the pot, nestling them into the onion mixture. The liquid should come about halfway up the chicken. Cover the Dutch oven and transfer it to a preheated oven at 350°F. Braise for 45-50 minutes, or until the chicken is very tender and cooked through. Remove thyme sprigs and bay leaf before serving. Serve hot with the caramelized onions and braising liquid.
⏱️ 50 min•🌡️ 350°F
Kitchen Tools
Nutrition Facts (per serving)
Caramelized onion braised chicken legs
Ingredients
- 4 pieces chicken leg quarters, skin on, bone in
- 3 pieces large yellow onions, thinly sliced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 cup dry white wine
- 2 cups chicken broth
- 4 pieces fresh thyme sprigs
- 1 piece bay leaf
- 1 1/2 teaspoons salt
- 1/2 teaspoons black pepper, freshly ground
Instructions
- 1
Pat chicken leg quarters dry with paper towels. Season generously with 1 teaspoon of salt and 1/4 teaspoon of black pepper. Heat 1 tablespoon of olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear chicken skin-side down until golden brown and crispy, about 6-8 minutes. Flip and sear the other side for 3-4 minutes. Remove chicken from the pot and set aside.
⏱️ 12 min - 2
Add the remaining 1 tablespoon of olive oil to the same pot. Add the thinly sliced onions and cook over medium-low heat, stirring occasionally, until deeply caramelized and tender, about 25-35 minutes. This process is key for flavor development; the onions should be a rich golden brown.
⏱️ 35 min - 3
Stir in the minced garlic and cook for 1 minute until fragrant. Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer and reduce by half, about 2-3 minutes. Add the chicken broth, fresh thyme sprigs, bay leaf, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Bring the mixture to a gentle simmer.
⏱️ 6 min - 4
Return the seared chicken leg quarters to the pot, nestling them into the onion mixture. The liquid should come about halfway up the chicken. Cover the Dutch oven and transfer it to a preheated oven at 350°F. Braise for 45-50 minutes, or until the chicken is very tender and cooked through. Remove thyme sprigs and bay leaf before serving. Serve hot with the caramelized onions and braising liquid.
⏱️ 50 min•🌡️ 350°F