Red Onion Chicken.

Red Onion Chicken just might be your new family favorite! What is not to like about golden fried chicken with a creamy sauce? Come and take a look....

Simple ingredients on hand, come together beautifully. 

I say it often around here, but it's true, simple ingredients do come together and create delicious food. As we sit in Texas waiting for the contractor to get the winter damage repaired on our home in Wyoming, cooking has become challenging. But I am up for the challenge because our current budget while paying for repairs does not leave any extras for dining out. But I like cooking, so cooking it is! And yes, this delicious dinner was cooked in our little RV kitchen. 

And while I keep a fairly well stocked pantry in our little 5thwheel trailer, it does have it's limits due to the actual space available. But I try to not run out of our favorite condiment, the ever present jar of Quick Pickled Onions that we use often in many of our recipes. This recipe for Red Onion Chicken was the result of simple ingredients coming together and the flavors married up deliciously. 

The red onions play a large part in the flavor, but do not over power the chicken. 

The roll of the onions is to flavor the meat when you turn the chicken over. Those rosy squares of onion will simmer under the chicken, adding flavor as they cook to a deep caramel color and flavor. They will also stick to the pan, which is OK, since they completed their part of the recipe. From there, you serve the golden brown Red Onion Chicken with a simple three ingredient sauce. What you serve with those thighs is totally up to you, we had brown rice and a roasted sweet potato. And I have to say, it was so good, I am looking forward to the leftovers tonight!

Additional thoughts on this recipe:

Keep the temperature on low once you turn the chicken. You do want the onion pieces to cook to a lovely deep brown color for flavor, but you do not want to burn them. 

Feel free to double the amount of sauce and offer it at the table for those who might want more on their chicken. 

And while I used bone in thighs, this would be great with boneless thighs, but you would want to dust them with flour before browning to get the same rich flavor. 

Ingredients needed for this recipe:

• chicken thighs
• olive oil
• butter
• garlic salt
• fresh ground pepper
• Quick Pickled Onions
• yellow ball park mustard
• sour cream

You will also need:

• large skillet with lid
• meat fork
• small bowl
• small whisk
• measuring cups
• measuring spoons

Now we are ready to get started!

Red Onion Chicken

by the seat of my pants!

4 chicken thighs

1 t olive oil

1 t butter

garlic salt

fresh ground pepper

1/4 c drained Quick Pickled Onions

1/4 c sour cream

1 t yellow ball park mustard

2 t brine from Quick Pickled Onions

Over medium heat melt the butter and add the olive oil. When the pan is hot swirl the butter and olive oil together, add the chicken thighs, skin side down. Season with garlic salt and fresh ground pepper.

Let cook, adjusting the heat if necessary for about 10 minutes. You want the skin a rich golden brown color.

Pick up one of the chicken thighs to turn it over, place a tablespoon of the drained Quick Pickled Onions into the pan and place the first piece of chicken on top of the onions to finish cooking. Do the same with the other three pieces of chicken. Season again with garlic salt and fresh ground pepper. Cover, reduce the heat to love and let the chicken cook for about 25 minutes or until done. 

Remove the chicken pieces to a platter, leaving the onion pieces in the pan. 

In a small bowl stir together the sour cream, ball park mustard and brine from the Quick Pickled Onions until smooth. 

Spoon evenly over the chicken pieces and serve. 

Storage options for Red Onion Chicken. Store leftovers in the refrigerator tightly covered for up to three days. I do not recommend freezing this dish. 

UPDATE:  For your convenience, a "copy and paste" version of Red Onion Chicken has been included below. 

You may also enjoy:

Three Ingredient Pineapple Thai Chicken. 

#wholefoodingredients

#scratchmadefoodforyourfamily

Recipe featured at: 

Scratch Made Food! & DIY Homemade Household featured at Full Plate Thursday Link-up and blog hop.

Scratch Made Food! & DIY Homemade Household featured at Homestead Blog Hop. 

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Printable "copy and paste" version:

Red Onion Chicken

by the seat of my pants!

4 chicken thighs

1 t olive oil

1 t butter

garlic salt

fresh ground pepper

1/4 c drained Quick Pickled Onions

1/4 c sour cream

1 t yellow ball park mustard

2 t brine from Quick Pickled Onions

Over medium heat melt the butter and add the olive oil. When the pan is hot swirl the butter and olive oil together, add the chicken thighs, skin side down. Season with garlic salt and fresh ground pepper.

Let cook, adjusting the heat if necessary for about 10 minutes. You want the skin a rich golden brown color.

Pick up one of the chicken thighs to turn it over, place a tablespoon of the drained Quick Pickled Onions into the pan and place the first piece of chicken on top of the onions to finish cooking. Do the same with the other three pieces of chicken. Season again with garlic salt and fresh ground pepper. Cover, reduce the heat to love and let the chicken cook for about 25 minutes or until done. 

Remove the chicken pieces to a platter, leaving the onion pieces in the pan. 

In a small bowl stir together the sour cream, ball park mustard and brine from the Quick Pickled Onions until smooth. Spoon evenly over the chicken pieces and serve. 

Storage options for Red Onion Chicken. Store leftovers in the refrigerator tightly covered for up to three days. I do not recommend freezing this dish. 

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