# What you'll need:
→ Chicken
01 - 2.5 lbs bone-in, skinless chicken thighs
→ Vegetables & Aromatics
02 - 1 (16 oz) jar 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 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 - Pat chicken thighs dry and season with salt and pepper evenly on all sides.
03 - Heat butter or olive oil in a large Dutch oven over medium-high heat. Sear chicken thighs in batches until golden brown, about 3 to 4 minutes per side. Remove and set aside.
04 - Reduce heat to medium. Add sliced onion, carrots, and celery to the pot and sauté for 4 to 5 minutes until softened. Stir in minced garlic and cook for 1 minute.
05 - Return chicken to the pot and distribute drained pickled onions around and on top of the chicken.
06 - Whisk together reserved onion brine, chicken broth, brown sugar, Dijon mustard, Worcestershire sauce, dried thyme, and oregano. Pour over chicken and vegetables.
07 - Cover pot with lid and transfer to the oven. Braise for 2.5 to 3 hours until chicken is very tender.
08 - Taste the sauce and adjust salt and pepper if needed. Garnish with fresh parsley before serving.
