Triple Onion Chicken
Experience the irresistible flavors of "Triple Onion Chicken," a comforting skillet recipe that celebrates the rich, nuanced taste of three varieties of onions—yellow, red, and green. This dish features succulent bone-in, skin-on chicken thighs seasoned to perfection and simmered in a velvety, aromatic sauce made with caramelized onions, garlic, chicken broth, and optional dry white wine for added depth. Fresh thyme and a hint of paprika provide herby warmth and subtle spice, while sautéing and simmering techniques ensure tender chicken and a rich, flavorful gravy. Perfect for pairing with rice, mashed potatoes, or crusty bread, "Triple Onion Chicken" is a heartwarming, crowd-pleasing meal that comes together in just one skillet, making it as practical as it is delicious.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 1 large yellow onion
- 1 medium red onion
- 4 stalks green onions (scallions)
- 4 cloves garlic
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 cup chicken broth
- 0.5 cup dry white wine (optional)
- 4 sprigs fresh thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon all-purpose flour
Instructions
Pat the chicken thighs dry with a paper towel. Season both sides with salt, black pepper, and paprika. Set aside.
Thinly slice the yellow onion and red onion. Finely chop the green onion stalks, and mince the garlic. Keep each type of onion separate.
Heat olive oil and butter in a large, deep skillet or Dutch oven over medium-high heat.
Add the chicken thighs, skin-side down, and sear for 3-4 minutes until the skin is golden and crispy. Flip them over and cook for another 2 minutes. Remove the chicken from the skillet and set aside.
Reduce the heat to medium. In the same skillet, sauté the yellow and red onions for 5 minutes until softened and slightly caramelized.
Add the minced garlic and cook for another 1 minute until fragrant.
Stir in the flour and cook for 1 minute to form a light roux, ensuring it coats the onions evenly.
Deglaze the skillet by pouring in the white wine (if using) and scraping up any browned bits on the bottom of the pan. Let it simmer for 2 minutes to reduce slightly.
Add the chicken broth and stir until the sauce is smooth. Toss in the thyme sprigs.
Return the chicken thighs to the skillet, skin-side up. Reduce the heat to low, cover, and let simmer for 25-30 minutes until the chicken is fully cooked and tender.
Remove the lid, and sprinkle the chopped green onions over the dish. Allow it to simmer uncovered for 5 more minutes to meld the flavors.
Serve hot with rice, mashed potatoes, or crusty bread to soak up the rich onion gravy.
Nutrition Facts
Calories |
2704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.6 g | 251% | |
| Saturated Fat | 55.6 g | 278% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 760 mg | 253% | |
| Sodium | 3680 mg | 160% | |
| Total Carbohydrate | 43.8 g | 16% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 14.5 g | ||
| Protein | 171.1 g | 342% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 254 mg | 20% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2898 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
