crispy skin / caramelized onion mash / 12 hour tomato / buttermilk cream

Preheat your oven to 425°F (220°C). Season the chicken thighs with salt and pepper on both sides. Heat olive oil in a skillet over medium-high heat and sear the chicken thighs, skin side down, until crispy, about 5-7 minutes. Flip and sear the other side for another 5 minutes. Transfer to the oven and bake for 20-25 minutes until fully cooked.

Prepare the Chicken Thighs

Slice the onions thinly and cook them in a skillet over low heat with butter until caramelized, about 20-30 minutes. Meanwhile, boil the potatoes until tender, drain, and mash with milk. Combine the mashed potatoes with the caramelized onions.

Make the Caramelized Onions

Slice the ripe tomatoes and place them on a baking sheet. Drizzle with olive oil, sprinkle with salt and oregano, and roast in the oven at 225°F (107°C) for 12 hours until concentrated and flavorful.

Prepare the Tomatoes

In a mixing bowl, combine buttermilk and heavy cream. Whisk until slightly thickened. Season with salt to taste.

Make the Buttermilk Cream

On a plate, serve the crispy chicken thighs with a generous scoop of caramelized onion mash, topped with roasted tomatoes, and a drizzle of buttermilk cream.

bell & evans chicken thigh

Recipe information

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