Braised Chicken and Caramelized Vegetables

Ingredients

• 3 Tablespoons Extra Virgin Olive Oil
• 6 pounds Chicken Thighs And Breasts With Skin On
• 1 Tablespoon Salt
• 2 teaspoons Black Pepper
• 2 whole Small-medium Yellow Onions, Sliced Into Thick Rings
• 1 pound Brussels Sprouts, Rinsed
• 1 head Garlic, Cloves Separated But Left Unpeeled
• 1 package (16 Oz. Size) Cherry Tomatoes, Rinsed
• 2 whole Red Fresno Chili Peppers, Rinsed And Left As Is
• 6 sprigs Thyme
• 1 whole Lemon, Juiced
• 2 cups Chicken Broth

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 425°F (220°C). Pat the chicken dry and season all over with the salt and black pepper.

2. Heat the olive oil in a large oven-safe Dutch oven over medium-high heat. Brown the chicken skin-side down for 6 minutes, then turn and brown 2 minutes more. Transfer to a plate.

3. Lower the heat to medium. Add the onion rings and cook 5 minutes, stirring, until softened and beginning to caramelize. Add the unpeeled garlic cloves and thyme sprigs.

4. Add the Brussels sprouts and cherry tomatoes, stirring to coat, and cook 4 minutes until the tomatoes start to blister.

5. Nestle the chicken skin-side up among the vegetables. Pour in the chicken broth and lemon juice, scatter the Fresno chilies over everything, and bring just to a simmer.

6. Cover the pot and braise in the oven for 18 minutes. Uncover and roast 15 minutes more, until the chicken reaches 165°F (74°C) in the thickest part and the skin is golden.

7. Let rest 5 minutes. Squeeze the softened garlic from its skins, discard the thyme stems, and serve the chicken with the vegetables and pan juices.