The best chicken recipe for caramelized onion lovers! This dairy-free cream sauce is everything! To complete the meal, serve with steamed rice, roasted vegetables, or mashed potatoes.
INGREDIENT
– 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
INSTRUCTIONS
In a large Dutch oven, heat avocado oil on medium-high. Large skillets with deep lids and lips work too. Salt sliced onions with sea salt. Cook the onion until slightly brown, stirring occasionally, for 10–15 minutes.
Step 1
Saute the onion for 40 more minutes on medium or medium-low heat until soft and golden brown.
Step 2
In the final minutes, add minced garlic and cook until fragrant. To avoid burning, lower the heat, stir more, or add oil if the onion is too brown or crispy.
Step 3
Place the chicken on a large plate or cutting board while the onion caramelizes. Dry chicken thighs with paper towels. Season with black pepper and sea salt. Leave it at room temp while onion cooks.
Step 4
In a small bowl or measuring cup, mix canned coconut milk, balsamic vinegar, honey, and lemon zest. Hold until use. Put caramelized onion in a bowl until use. Replace the pot on the stove. Brown chicken in pot with more avocado oil.
Step 5
Preheat the pot on medium-high for a few minutes.Skin-side down chicken thighs in a single layer cook 5–6 minutes until golden brown and crispy.
Step 6
Continue cooking 3 minutes after flipping. Pot size may require two batches. Add sauce and caramelized onions to the pot after chicken browning.
Step 7
Chicken thighs should be 180°F after 20–30 minutes of cooking in the pot over medium-low heat.
Step 8
Insert a meat thermometer into the thickest part of the thigh to measure internal temperature. Love caramelized onion chicken with your favorite sides!