Caramelized Onion Dutch Oven Chicken
The ideal chicken recipe for those who love the flavor of caramelized onion! The dairy-free cream sauce is everything here! Serve it up with steamed rice, roasted vegetables, or mashed potatoes for a complete meal.
Servings: 8 Servings
Calories: 383kcal
Equipment
Ingredients
- 3 Tbsp avocado oil or more if needed*
- 1 large yellow onion thinly sliced
- 3 lbs bone-in skin-on chicken thighs about 8 thighs
- 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
- 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 onion, you may need to add more avocado oil to brown the chicken.
Nutrition
Serving: 1Serving (of 8) | Calories: 383kcal | Carbohydrates: 6g | Protein: 28g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Cholesterol: 276mg | Sodium: 469mg | Fiber: 1g | Sugar: 4g