# What You Need:
→ Chicken
01 - 2.5 lbs bone-in, skinless chicken thighs
→ Vegetables & Aromatics
02 - 1 jar (16 oz) sweet pickled onions, drained (reserve 2 tbsp brine)
03 - 4 cloves garlic, minced
04 - 2 medium carrots, peeled and sliced
05 - 2 ribs celery, sliced
06 - 1 small yellow onion, thinly sliced
→ Sauce & Seasonings
07 - 2 tbsp reserved onion brine
08 - 1/4 cup (60 ml) chicken broth
09 - 2 tbsp unsalted butter or olive oil
10 - 2 tbsp brown sugar
11 - 1 tbsp Dijon mustard
12 - 1 tbsp Worcestershire sauce
13 - 1 tsp dried thyme
14 - 1/2 tsp dried oregano
15 - 1 tsp kosher salt
16 - 1/2 tsp black pepper
→ Optional Finishing
17 - 2 tbsp fresh parsley, chopped
# How to Make It:
01 - Preheat oven to 325°F (165°C).
02 - Dry chicken thighs with paper towels and season evenly with salt and pepper.
03 - Heat butter or olive oil in a large Dutch oven over medium-high heat. Sear chicken thighs until golden brown, about 3–4 minutes per side. Transfer to a plate.
04 - Reduce heat to medium. Add sliced onion, carrots, and celery to the pot and sauté for 4–5 minutes until softened. Stir in garlic and cook for 1 minute.
05 - Return chicken to the pot. Scatter drained pickled onions over and around the chicken.
06 - In a small bowl, whisk together reserved brine, chicken broth, brown sugar, Dijon mustard, Worcestershire sauce, thyme, and oregano. Pour over chicken and vegetables.
07 - Cover pot with lid and braise in oven for 2.5 to 3 hours, or until chicken is tender.
08 - Taste sauce and adjust seasoning if needed. Garnish with fresh parsley before serving.
