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INGREDIENTS:
- salt and pepper
- 5 bone-in skin-on chicken thighs
- 1/4 cup water + 1 Tablespoons cornstarch for thickening sauce
- 2 Tablespoons butter
- 1/2 cup water
- 2 cups sliced yellow onion
- 1/4 teaspoon paprika
- 2 Tablespoons olive oil
- 1 chicken bouillion
INSTRUCTIONS:
- First, In a big 4 qt. Dutch Oven, warmth up oil and butter until butter is melted.
- Then, Season fowl. location pores and skin down in pot. cook for 2 to 3 mins till golden. flip and cook 2 to 3 minutes extra. remove fowl onto a plate.
- Set, Preheat oven to 375 tiers F.
- You can Add more butter to pot. Spoon onions and juice over every piece.
- Next, Area entire pot in oven. Bake 20 to 25 minutes or till the inner temperature of the chook reaches a hundred seventy five stages F.
- While executed, add cornstarch and water combination to pot and stir till the sauce thickens.
- Finally Serve hen drizzled with sauce.
Article adapted from : https://www.cookinglight.com/recipes/french-onion-roast-chicken