Full length video recipe here: https://youtu.be/0pWKx0WE6uUIt’s like French Onion Soup and Pan Fried Chicken had a Recipe love child… Take your time caramelising the onions, they are the backbone of this chicken dinner and should be done right.Leave us a comment and tell us what you think!Ingredients:42g (3 Tbsp) butter1 Kg (2 pounds / 6 medium) onions, thinly sliced1 mL (1/4 tsp) baking sodaCoarse salt and freshly ground black pepper2 to 4 cloves garlic, minced2 fresh thyme sprigs1 fresh rosemary sprig15 mL (1 Tbsp) oil (we use chicken or bacon fat)1Kg (2 pounds / 6-8) chicken thighs500 mL (2 cups) chicken stock (make at same time - see below)30 mL (2 Tbsp) Dijon mustard15 mL (1 Tbsp) balsamic vinegarChicken stock (if making)Skin and bones from chicken thighs½ an onion1 celery stalk1 carrotSalt and pepperMethod:Preheat oven to 325°F (160ºC)De-bone and remove skin from chicken thighs.Place skin and bones in a pot with 750 mL (3 cups) water, half an onion, 1 celery stalk, and 1 carrot, season with salt and pepper, bring to a boil and reduce to a simmer.Melt the butter in a braiser over medium-high heat. Add the onions and baking soda and cook, stirring every few minutes. Continue cooking until the onions are a deep caramel colour - about an hour.When the onions are caramelised, add the garlic, thyme, and rosemary, and cook until fragrant. Add 1 cup of broth, scrape up any fond on the bottom of the pan, and reduce by half. When the onions are just about done, sear the chicken.Heat the oil in a cast iron pan over medium-high heat until shimmering. Season the chicken with salt and pepper. Sear the chicken on both sides. Discard the thyme and rosemary stems from the onions.Transfer the chicken to the braiser with the onions.Deglaze the chicken pan with 1 cup of chicken stock, scraping up the fond on the bottom of the pan. Whisk the mustard and vinegar into the chicken stock in the pan you seared the chicken in, and simmer until reduced by about half. Pour the mustard sauce over the chicken. Bake uncovered for 30 minutes or until chicken is cooked through.Serves 4 to 6We no longer do sponsorships or paid promotions of any kind; we tried it a couple of times but it never felt right. So if you want to support us, please subscribe, watch, comment and like the videos; maybe even go a step farther and recommend them to your friends and family. This channel is nothing without you our viewers!#LeGourmetTV #GlenAndFriendsCookingCheck out our Aviation and Flying Channel: https://www.youtube.com/glenshangar