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Forgotten Chicken

Bone-in skin-on chicken thighs seared until golden then baked in a savory herb broth with caramelized onions, garlic, Dijon mustard, and cherry tomatoes until fall-off-the-bone tender.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 4 bone-in skin-on chicken thighs
  • 2 tbsp olive oil extra virgin recommended
  • 1 large yellow onion thinly sliced
  • 4 cloves garlic minced
  • 1 cup chicken broth low-sodium recommended
  • 1 tbsp Dijon mustard
  • 1 tsp dried thyme or fresh finely chopped
  • 1 tsp dried rosemary or fresh finely chopped
  • salt and pepper to taste
  • 1 cup cherry tomatoes halved, about 150g

Equipment

  • Large oven-safe skillet or cast iron pan
  • Tongs
  • Aluminum foil or lid
  • Instant read meat thermometer

Method
 

  1. Preheat oven to 375 degrees F (190 degrees C). Pat chicken thighs completely dry with paper towels. Season both sides generously with salt and pepper.
  2. Heat olive oil in a large oven-safe skillet over medium-high heat. Place chicken skin-side down and sear for 5 to 7 minutes until skin is deep golden brown. Flip and sear 3 more minutes. Remove chicken to a plate.
  3. Add sliced onions to the skillet with the remaining drippings. Cook over medium heat for 8 to 10 minutes, stirring occasionally, until soft and golden.
  4. Add minced garlic and stir for 30 seconds until fragrant. Pour in chicken broth and scrape the bottom of the pan. Stir in Dijon mustard, thyme, and rosemary.
  5. Return chicken thighs to the skillet skin-side up. Scatter cherry tomatoes around the chicken. Cover with a lid or aluminum foil and transfer to the oven.
  6. Bake for 25 to 30 minutes until chicken reaches an internal temperature of 165 degrees F. Rest for 5 minutes before serving. If desired, simmer the sauce on the stovetop for a few minutes to thicken.

Notes

Pat chicken completely dry before seasoning for the crispiest skin. Do not rush the onion caramelization step. For a thicker sauce, simmer on the stovetop after baking. Leftovers keep in the fridge up to 3 days and reheat well with a splash of broth. This dish tastes even better the next day.