Serves 3
75 min
Breakdown Chicken: Braised Chicken Thighs with Sherry Vinegar and Onions
Recipe GLPRf783889150c639
Tender bone-in, skin-on chicken thighs braised in a savory, tangy sauce made with golden onions, sherry vinegar, and chicken stock. The long, slow braise renders the chicken incredibly moist and succulent, while the acidic vinegar and sweet onions create a balanced, restaurant-quality sauce finished with a touch of cold butter for richness. This French-inspired dish is perfect served over rice, potatoes, or crusty bread to soak up the flavorful braising liquid.
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Ingredients
3 tablespoons olive oil
6 bone-in, skin-on chicken thighs
1½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 large yellow onion, halved and sliced into thin moons
2½ cups chicken stock
½ cup sherry vinegar
1 tablespoon cold butter, cut into small pieces
Directions
Pat the chicken thighs dry with paper towels. Season both sides generously with salt and pepper.
Heat olive oil in a large, heavy-bottomed Dutch oven or braising pot over medium-high heat until shimmering, about 2 minutes.
Working in batches if needed to avoid overcrowding, place the chicken thighs skin-side down in the hot oil. Sear for 5–6 minutes until the skin is deep golden brown and crispy. Transfer the seared chicken to a clean plate.
Reduce heat to medium. Add the sliced onions to the same pot and cook, stirring occasionally, for about 8–10 minutes until they are soft, translucent, and beginning to caramelize.
Pour in the sherry vinegar, scraping the bottom of the pot with a wooden spoon to release any browned bits. Let it simmer for 1 minute.
Add the chicken stock, stirring to combine. Return the seared chicken thighs to the pot, skin-side up, and nestle them among the onions. The liquid should come about halfway up the sides of the chicken.
Bring the braising liquid to a gentle simmer. Cover the pot with a lid and transfer to a 325°F (160°C) oven. Braise for 45–50 minutes until the chicken is fork-tender and cooked through (internal temperature of 165°F / 74°C in the thickest part of the thigh, not touching bone).
Remove the pot from the oven and transfer the chicken thighs to a serving dish. Place the pot on the stovetop over medium heat and simmer the braising liquid for 3–5 minutes to reduce it slightly.
Remove from heat and whisk in the cold butter, one piece at a time, until fully incorporated and the sauce is glossy and rich.
Pour the sauce with the onions over the chicken. Serve immediately while hot.
