Easy Caramelized Onion Dutch Oven Chicken Recipe

Best chicken recipe for caramelised onion fans! This dairy-free cream sauce rules! Serve steaming rice, roasted vegetables, or mashed potatoes to end. 

– 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



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In a large Dutch oven, heat avocado oil medium-high. Large deep-lip skillet and lid. 

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Onion slices salted. Stir often to yellow the onion for 10–15 minutes. Medium or low heat sauté the onion for 40 more minutes until tender and golden colour. 

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Fry minced garlic till fragrant when simmering is nearly done. If the onion seems too brown or crispy, reduce heat, stir more, or add oil to avoid burning. 

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While onion caramelises, move chicken to a big dish or chopping board. Tip: paper towels dry chicken thighs. Add sea salt and black pepper. 

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Keep onions at room temperature during cooking. Mix canned coconut milk, balsamic vinegar, honey, and lemon zest in a small bowl. For later. 

Put caramelised onion in bowl until use. Reheat the pot. Avocado oil browns chicken in pot. 

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Set the saucepan on medium-high for a few minutes.Brown skin-side-down chicken thighs in a single layer for 5–6 minutes until crispy. After 3 minutes, turn. Pot size may require two batches. 

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Pour sauce and caramelised onions over chicken. Until 180°F, simmer chicken thighs 20–30 minutes over medium-low heat. A meat thermometer should go in the thickest thigh.  

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