Jack Daniels Braised Chicken and Onions

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.

4 tbsp Chicken schmaltz (or unsalted butter, diced)
800 g Brown onions, thinly sliced into rounds
Sea salt and cracked black pepper
3 Garlic cloves, thinly sliced
2 tbspt Coconut sugar (or brown sugar)
2 tbsp Balsamic vinegar
100 ml Jack Daniels
250 ml Chicken stock (more if you prefer a runny sauce)
6 Chicken thighs, skin on and bone in
6 Tarragon sprigs

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.

10 comments:

Tom 23/11/24 12:53: ...I'm reminded of the Ogden Nash poem, "candy is dandy, but liquor is quicker!"
DEZMOND 23/11/24 13:14: The Scots would love that one.
Christine 23/11/24 14:43: Delicious!
Anonymous 23/11/24 15:04: Yum.
www.rsrue.blogspot.com
ashok 23/11/24 15:23: Delicious
David M. Gascoigne, 23/11/24 15:55: I already enjoy chicken and I am quite willing to develop a friendship with Jack Daniels!
Federica Simoni 23/11/24 16:49: wow buonissimo!
Anne in the kitchen 23/11/24 17:09: 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.
Ben | Havocinthekitchen 23/11/24 17:15: Chicken, lots of onions, and whiskey? I'm in - this sauce sounds divine! And tarragon is such a nice touch.
JoAnna 23/11/24 18:15: Hi Angie, you have a ton of recipe ideas and I really admire you. Have a great weekend.