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Spanish Onion Chicken

Pollo Encebollado, or Spanish Onion Chicken, is a comforting Spanish classic where tender chicken is stewed in a rich blend of Gwillimdale caramelized onions, beer, and herbs. Bursting with savoury flavour, it's perfect served with rice, potatoes, or your favorite side dish!
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Ingredients
  

  • 3 Gwillimdale Onions
  • 2 Garlic cloves
  • 4-5 Chicken thighs
  • 2 tbsp Olive oil
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • 2 Bay leaves
  • Fresh rosemary
  • Fresh thyme
  • 1 can Beer

Instructions
 

  • Peel the onions and slice them thinly. Also peel and slice the garlic as well. Set them aside.
  • Season the chicken with salt and pepper on both sides.
  • Heat the olive oil in a pan. Brown the chicken thighs on both sides over medium-high heat, then remove and set aside on a plate. The chicken doesn't need to be fully cooked at this stage, since it will finish cooking later with the sauce.
  • Using the same pan, add the sliced garlic cloves and onions. Season with a bit of salt and black pepper. Cook over medium-low heat for 20 minutes until they become soft, fragrant, and browned. Stir regularly.
  • Add the chicken back to the pan along with the bay leaves, thyme and rosemary.
  • Carefully pour in the beer. Cover the pan and cook over low heat for about 30 minutes. The chicken should be fully cooked and tender.
  • Serve the dish hot with a side dish of your choice.