This smothered chicken thighs recipe uses skin on and bone-in chicken thighs with a rich sauce made from lots of onions, whiskey, garlic, and chicken stock. The chicken is tender, juicy, and full of flavour, making it the perfect comforting dinner. I only used 250 ml chicken stock, as I prefer the onion sauce thicker and chunckier, but you can customize it and use more stock to suit your preferences. Use thyme if you can't find fresh tarragon.
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- Preheat oven to 220C/425F. Heat 3 tablespoons of chicken schmaltz or butter in a large skillet (or a heavy-based ovenproof shallow saucepan) over medium heat. Add the onion, salt and pepper, cover, and cook, stirring occasionally, for 20–25 minutes or until golden brown. Add the garlic, and coconut sugar, and cook, stirring constantly, for 3–4 minutes or until caramelised. Increase heat to high.
- Add the balsamic vinegar and Jack Daniels and cook for 2 minutes or until reduced slightly. Add the stock and bring to the boil.
- Meanwhile heat the remaining chicken schmaltz in a large non-stick frying pan over high heat. Sprinkle the chicken skin with salt and pepper and cook, skin-side down, for 5-7 minutes or until golden brown.
- Transfer the onion mixture into a large casserole. Place the chicken thights on top of the onions, skin-side up, and cook in the oven for 20-25 minutes. If using an ovenproof saucepan, you can place the chicken thighs directly onto the onions.
- Add the tarragon and cook for a further 5-10 minutes or until the chicken is dark golden brown and cooked through. Sprinkle with salt and pepper to serve.
28 comments:
...I'm reminded of the Ogden Nash poem, "candy is dandy, but liquor is quicker!"
The Scots would love that one.
Delicious!
Yum.
www.rsrue.blogspot.com
Delicious
I already enjoy chicken and I am quite willing to develop a friendship with Jack Daniels!
wow buonissimo!
We are having family here for a week and even though I had already planned our menus, I think I might have to change and serve this one night.
Chicken, lots of onions, and whiskey? I'm in - this sauce sounds divine! And tarragon is such a nice touch.
Hi Angie, you have a ton of recipe ideas and I really admire you. Have a great weekend.
I know that has to be so darn good!
This looks so delicious.
Hello Angie,
Another delicious recipe! Thanks for sharing.
Have a great day!
this sounds so delicious Angie. I love chicken! and i really love onions :)
sherry
So many ways to cook these dishes.
Oh now that's the sweet spot of the weekend! Thank you!
Just what I needed to see today!
Fantastic weekend dinner!
Gracias por la receta. Te mando un beso.
A nice recipe with chicken, my favorite meat.
This looks and sounds yummy. A little Jack Daniels does "spice" things up.
I have all the ingredients ready to go for this delicious sounding meal.
Tandy | Lavender and Lime https://tandysinclair.com
The recipe sounds inviting, Angie.
great flavors and we love the Jack Daniels addition
I love chicken thighs and your sauce sounds wonderful!
Jenna
Chicken is so juicy and tender cooked this way with bone-in and skin-on. And a whisky sauce sounds amazing! :-) ~Valentina
I'm sure this will taste so good!
All the best Jan
Looks delightful and will decidedly taste so too! As far as the whisky is concerned . . . perchance my favourite Scottish or Irish will be closer to hand!
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