Caramelized Onion Dutch Oven Chicken
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
2 hrs
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Total Time
2 hrs 15 mins
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Servings
8 Servings
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Calories
383 kcal
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Course
Main Course
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Cuisine
American
Caramelized Onion Dutch Oven Chicken
Description
This recipe begins by slowly caramelizing thinly sliced yellow onions in avocado oil with a sprinkle of sea salt to coax out their natural sweetness over about 55 minutes, including adding minced garlic toward the end. Meanwhile, bone-in, skin-on chicken thighs are seasoned and allowed to come to room temperature, then browned in the same pot with added avocado oil if needed.
The caramelized onions combine with coconut milk, balsamic vinegar, honey, lemon zest, and a sprig of fresh thyme to form a flavorful sauce that the browned chicken simmers in until fully cooked and tender. The method yields a dish with a golden crust on the chicken and a deeply flavored, creamy, slightly tangy sauce that pairs well with rice or roasted vegetables.
Patting the chicken dry before browning helps achieve a crispy skin, and adding more avocado oil after caramelizing the onions ensures proper browning. The long onion caramelization step is key to building the dish’s rich base.
Ingredients
- 3 Tbsp avocado oil or more if needed*
- 1 yellow onion thinly sliced, large
- 3 lbs chicken thighs about 8 thighs, bone-in, skin-on
- 1 tsp salt to taste, sea salt
- ½ tsp black pepper to taste
- 4 cloves garlic minced
- 1 cup coconut milk full-fat, canned
- 1.5 Tbsp balsamic vinegar
- 1 Tbsp honey
- lemon zest of 1
- 1 thyme sprig, fresh
Instructions
- Heat the avocado oil in a large pot such as a large Dutch oven over medium-high heat. You can also use a large skillet as long as it has a deep lip and a lid.
- Add the sliced onions and sprinkle it with a little sea salt. Sauté, stirring occasionally, until the onion begins to turn slightly brown, about 10 to 15 minutes. Lower the heat to medium heat or medium-low and continue sautéing the onion until it is very soft and a deeper golden brown color, about 40 more minutes. In the last few minutes of cooking, add the minced garlic and cook until the garlic is fragrant. If the onion begins to look too brown or crispy, lower the heat, stir more frequently, or add more oil to protect the onions from burning.
- While the onion is caramelizing, remove the chicken from its packaging and place it on a large plate or cutting board. Pat any excess moisture off of the chicken thighs with paper towels. Sprinkle it with sea salt and black pepper. Allow it to sit at room temperature as the onion cooks.
- In a small bowl or measuring cup, combine the canned coconut milk, balsamic vinegar, honey, and lemon zest. Set aside until ready to use.
- Once the onion has caramelized, transfer it to a bowl and set it aside until ready to use. Place the pot back on the stove top. If needed, add more avocado oil to the pot to brown the chicken.
- Increase the heat to medium-high and allow the pot to heat back up for a few minutes.
- Place chicken thighs on the hot surface skin-side down in a single layer and brown for 5 to 6 minutes, or until the skin is a nice golden brown and crispy. Flip and cook for another 3 minutes. This may need to be done in two batches depending on the size of your pot.
- Once all of the chicken is browned, add the caramelized onions to the pot and pour in the sauce.
- Cover the pot with a lid and cook over medium-low heat for 20 to 30 minutes or until the internal temperature of the chicken thighs reaches at least 180 degrees Fahrenheit. Insert a meat thermometer into the thickest part of the thigh to take the internal temperature.
- Serve caramelized onion chicken with your favorite side dishes, and enjoy!
Notes
- After caramelizing the onions, adding more avocado oil may be necessary to properly brown the chicken thighs.
- Remove excess moisture from chicken thighs with paper towels before seasoning and browning to achieve a crispier skin.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 383 kcal
% Daily Value*
| Serving | 1Serving (of 8) | |
| Calories | 383kcal | 19% |
| Carbohydrates | 6g | 2% |
| Protein | 28g | 56% |
| Fat | 27g | 42% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 276mg | 92% |
| Sodium | 469mg | 20% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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