Roasted Chicken Thighs with Sweet-and-Sour Onions

Fifty Shades of Chicken, p. 78

1 pound boneless, skinless chicken thighs, patted dry with paper towels

2 garlic cloves, finely chopped

1 teaspoon plus a pinch of coarse kosher salt

½ teaspoon freshly ground black pepper

1 sweet onion, thinly sliced

1 cup white wine

1 bay leaf

1 cinnamon stick

1 tablespoon honey

2 tablespoons unsalted butter

Preheat the oven to 450F. In a large bowl, toss together the chicken, garlic, 1 teaspoon salt, and the pepper.

I tried some fancy salt with this. 

In a small saucepan, simmer together the onion, wine, bay leaf, cinnamon stick, and a pinch of salt until most of the liquid has evaporated, 15 to 20 minutes. 

I felt bad using this awesome Gewurtztraminer for cooking, but it REALLY gave the onions a nice flavor in the end.

Mix in the honey and butter.

Spoon the mixture over the chicken and toss well. Spread the thighs, onion mixture, and any juices onto a rimmed baking sheet. 

Emphasis on the juices. All the juices.

Bake until the chicken is no longer pink and the onions are meltingly tender and caramelized, about 25 minutes. 

I had mine with a double shot of Maker's Mark to celebrate getting my annual self-evaluation done. It paired well!

My Rating: 4/5 "This is the lightest, most delicate and nuanced sweet-and-sour you've ever had. It's pleasing to the palate without being overwhelming, and it complements the chicken quite well. The meat itself came out a little dry, but whatevs. It was tasty."