Onion Chicken in Balsamic Sauce

Recipe View Preheat oven to 350 degrees F (175 degrees C). (5 minutes)

Recipe View In a large, oven-safe skillet or Dutch oven, heat olive oil over medium heat. Add chopped onion and reduce heat to low. Allow the onion to caramelize, stirring occasionally to prevent sticking and ensure even cooking. This should take approximately 20-25 minutes, until the onions are a deep golden brown and very soft. Add minced garlic and sauté for the last minute, until fragrant. (26 minutes)

Recipe View Increase heat to medium. Add chicken leg quarters to the skillet and brown on all sides, about 3-4 minutes per side. Remove chicken, onion, and garlic from the skillet and set aside. (15 minutes)

Recipe View In a separate bowl, combine chicken stock and balsamic vinegar. Deglaze the skillet with this mixture, scraping up any browned bits from the bottom. Bring the mixture to a boil, then reduce heat and simmer for 5-7 minutes, stirring occasionally, until the sauce has slightly thickened. (10 minutes)

Recipe View Return the chicken, caramelized onions, and garlic to the skillet. Stir in the chopped sun-dried tomatoes. Ensure the chicken is partially submerged in the sauce. (5 minutes)

Recipe View Cover the skillet or Dutch oven tightly with a lid or aluminum foil. Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork. (40 minutes)

Recipe View Remove from oven and let rest for 5 minutes before serving. Spoon the sauce generously over the chicken. Serve over a bed of creamy polenta, mashed potatoes, or your favorite pasta.