Ingredients:

  • 4 bone-in, skin-on chicken thighs (approx. 2½ lbs)
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp avocado oil
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 cup chicken broth with lemon juice
  • 1 tsp dried thyme
  • 1 tbsp Dijon mustard
  • 1 bay leaf

Instructions:

  1. Pat the chicken thighs completely dry with paper towels and season all sides generously with 1 tsp kosher salt and 1/2 tsp cracked black pepper.
  2. Heat 2 tbsp avocado oil in a Dutch oven over medium-high heat until shimmering. Place thighs skin-side down in batches to avoid overcrowding; press slightly with tongs and cook for 5–7 minutes until the skin is rich brown and releases easily. Flip and sear the underside for 2 minutes, then remove chicken to a plate.
  3. Lower the heat to medium. In the remaining chicken fat, melt 2 tbsp unsalted butter and sauté 1 diced yellow onion until translucent.
  4. Add 3 cloves minced garlic and 1 tsp dried thyme; stir for 60 seconds until fragrant. Stir in 1 tbsp Dijon mustard, scraping the bottom of the pan to release the browned bits.
  5. Pour in 1 cup chicken broth with lemon juice and add 1 bay leaf. Return the chicken to the pot, skin-side up, ensuring the liquid only partially submerges the thighs. Cover with a tight-fitting lid and simmer on low heat for 25–30 minutes.
  6. Use a meat thermometer to ensure the chicken has reached an internal temperature of 165°F (74°C). Remove chicken to a platter.
  7. Increase heat to medium-high and simmer the sauce for 5–10 minutes until it reduces by a third and coats the back of a spoon. Spoon the glaze over the meat before serving.