Salvadoran Chicken in White Wine Sauce
Holy shitballs; this chicken is good! Marinated chicken thighs are seared then braised with caramelized onions and white wine. At the end, a couple tbsp of butter are thrown into the gravy, making it ever so rich. I’d drink a highball of the gravy if it wasn’t looked down upon. Quite honestly, this entire meal cost less than $5 to make but tastes like $25. Serve with potatoes.
Ingredients
- 6 chicken thighs bone-in skinless
- 2 tsp paprika
- 1 tsp black pepper
- 1 tsp salt
- 4 tbsp olive oil
- 1 medium white onion sliced
- 1 cup white wine
- 3 bay leaves
- 2 tbsp butter
- 1/2 lime juiced
- 3 tbsp cilantro chopped
Instructions
- Season the chicken thighs with salt, pepper, paprika, and 1 tbsp of olive oil. Marinate for 20 minutes.
- Heat up 2 tbsp of olive oil in a medium sized sauté pan over medium heat. Add in the sliced onions. Season with a little salt.
- Sauté the onions for 20 minutes to caramelize. They will cook down to half the amount. Set aside.
- In a large sauté pan, heat up the rest of the olive oil over medium high heat. Add in the marinated chicken thighs skin side down.
- Brown for 5-6 minutes a side. Remove from the pan.
- Deglaze the pan with the white wine, scraping up the brown bits on the bottom with a wooden spoon. Add in the bay leaves.
- Add in the onions to the sauce. Place the chicken on top of the onions. Bring to a boil. Cover and simmer on medium low heat for 45 minutes.
- Take off the cover and continue to simmer for 10 minutes to reduce the sauce.
- Take off the heat. Toss in 2 tbsp of cold butter into the center of the pan. Squeeze the lime juice over the chicken. Sprinkle the cilantro over the top. Cover and let the butter melt to richen the sauce.
