Ingredients

• 6 Chicken thighs (with skin and bone-in for better flavor)
• 1 Spanish onion - thinly sliced
• Olive oil
• Sea salt & black pepper - to taste
• 3 tsp. paprika (I confess. I'm much more generous with paprika.)
• 2 cups white wine
• 3 bay leaves
• 2 limes
• 1 tbsp butter
• 10 sprigs fresh cilantro

Directions

• Bring the chicken thighs to room temp for at least 20 minutes.
• Drizzle with olive oil and generously season the chicken with sea salt, pepper & paprika.
• Heat up a seasoned cast iron skillet (or heavy bottomed pot) over medium heat and brown the chicken thighs until golden brown on both sides.
• Work in batches to brown chicken. Transfer browned chicken to a plate and keep warm.
• Add sliced onions to pan with a pinch of sea salt and sauté until they start to caramelize. About 10 mins.
• Add the 2 cups white wine to pan of caramelized onions. Deglaze over medium heat and add bay leaves.
• Return the chicken to the skillet.
• Increase heat and bring to a boil.
• Reduce heat to low and simmer, covered, for 25 to 35 minutes, or until chicken is cooked through and tender.
• Remove chicken from heat and add the cold butter on top of chicken pieces.
• Cover with the lid and allow the butter to melt into the chicken and sauce.
• Squeeze the lime over the top and sprinkle the cilantro leaves over the top.

Notes

• 10-7-25 1/2 Recipe
• No Changes
• I used
• Mexican Paprika
• B/S Chicken Thighs

Photos