INGREDIENTS:

• salt and pepper
• 5 bone-in skin-on chicken thighs
• 1/4 cup water + 1 Tablespoons cornstarch for thickening sauce
• 2 Tablespoons butter
• 1/2 cup water
• 2 cups sliced yellow onion
• 1/4 teaspoon paprika
• 2 Tablespoons olive oil
• 1 chicken bouillion

INSTRUCTIONS:

1. First, In a big 4 qt. Dutch Oven, warmth up oil and butter until butter is melted.
2. Then, Season fowl. location pores and skin down in pot. cook for 2 to 3 mins till golden. flip and cook 2 to 3 minutes extra. remove fowl onto a plate.
3. Set, Preheat oven to 375 tiers F.
4. You can Add more butter to pot. Spoon onions and juice over every piece.
5. Next, Area entire pot in oven. Bake 20 to 25 minutes or till the inner temperature of the chook reaches a hundred seventy five stages F.
6. While executed, add cornstarch and water combination to pot and stir till the sauce thickens.
7. Finally Serve hen drizzled with sauce.