Description
A comforting and hearty Onion and Chicken Stew featuring tender seared chicken thighs simmered with sweet caramelized onions, garlic, and fresh rosemary in a flavorful chicken broth. Perfect for a cozy meal served with crusty bread or steamed rice.
Ingredients
Scale
Chicken
- 2 pounds chicken thighs (bone-in, skin-on)
Vegetables and Aromatics
- 3 large yellow onions, thickly sliced
- 4 garlic cloves, smashed
- 2 sprigs fresh rosemary
Liquids and Seasonings
- 3 tablespoons olive oil
- 3 cups chicken broth
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
Instructions
- Heat and Sear Chicken: Begin by heating your heavy pot over medium heat for about 2–3 minutes until hot. Drizzle in 3 tablespoons of olive oil, then add chicken thighs skin-side down. Sear each side for about 5 minutes until golden brown. Remove the chicken and set aside.
- Sauté Onions and Garlic: In the same pot, without cleaning it, add thickly sliced onions and smashed garlic cloves. Cook for 5–7 minutes, stirring occasionally until onions soften and become translucent, absorbing the chicken fond for enhanced flavor.
- Add Chicken and Broth: Return the seared chicken to the pot nestled among the onions and garlic. Pour in 3 cups of chicken broth, add fresh rosemary sprigs on top, and season with salt and black pepper. Stir gently to distribute seasonings while keeping chicken mostly on top.
- Simmer the Stew: Bring the mixture to a gentle simmer, then cover the pot and reduce heat to low. Let it cook slowly for 40 minutes to tenderize the chicken and meld flavors. Remove rosemary sprigs and adjust seasoning if needed.
- Serve: Ladle the hot Onion and Chicken Stew into bowls and serve immediately, ideally with crusty bread or steamed rice to soak up the savory broth.
Notes
- Use bone-in, skin-on chicken thighs for more flavorful meat and broth.
- Searing the chicken adds depth of flavor, so don’t skip that step.
- Adjust salt and pepper to taste after simmering to suit your preference.
- This stew tastes even better the next day as the flavors meld further.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
