Ingredients

The following ingredients have 4 Servings
  • 5 bone-in skin-on chicken thighs
  • ¼ teaspoon paprika
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 cups sliced yellow onion
  • ½ cup water
  • 1 chicken bouillion
  • ¼ cup water (f)
  • 1 tablespoon cornstarch
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instruction

  • In a large 4 qt. Dutch Oven, heat up oil and butter until butter is melted.
  • Season chicken. Place skin down in pot. Cook for 2 to 3 minutes until golden. Flip and cook 2 to 3 minutes more. Remove chicken onto a plate.
  • Preheat oven to 375° F.
  • Add more butter to pot. Add onions. Cook stirring often until onions are translucent, soft and golden brown. Add bouillion cube and water. Cook until cube dissolves.
  • Return chicken to pot. Spoon onions and juice over each piece.
  • Place whole pot in oven. Bake 20 to 25 minutes or until the internal temperature of the chicken reaches 175° F.
  • When done, add cornstarch and water mixture to pot and stir until the sauce thickens.
  • Serve chicken drizzled with sauce.