Golden Onion Braised Chicken
A hearty one-pot chicken braise built on deeply caramelized onions and garlic that melt into a rich, golden sauce. Ready in under an hour yet tasting like it simmered all afternoon — the kind of comfort food that empties the pot every time.
🛒 Ingredients
10 servings
- 1 whole chicken, cut into pieces
- 3 garlic cloves, minced
- 1 large onion, thinly sliced
- ½ cup (120 ml) olive oil
- Black pepper to taste
- 1 tsp ground turmeric
- 1 bay leaf
- 1 chicken bouillon cube
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Directions
- 1
Rinse the chicken pieces and soak them for 5 minutes in water with a splash of white vinegar. Drain and pat thoroughly dry with paper towels.
- 2
Heat olive oil in a large pot or Dutch oven over medium heat. Add the garlic and onion and cook, stirring often, until deeply golden and almost caramelized.
- 3
Stir in the turmeric, coating the onions evenly. Add the chicken pieces, black pepper, crumbled bouillon cube, and bay leaf. Pour in enough water to just cover the chicken.
- 4
Cover and simmer over medium heat for about 40 minutes, until the broth reduces to a lightly thickened, glossy sauce. Serve hot over steamed white rice.
💡 Chef's Tip
Don't rush the onions — letting them go deep golden, almost to the edge of burning, is what gives this dish its incredible depth of flavor.
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Same category — Poultry
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