1 tbsp ET Garlic Infused Extra-Virgin Olive Oil
2 lbs bone-in, skin-on chicken thighs
1 white onion, sliced
2 garlic cloves, minced
1 tsp salt
1/2 tsp pepper
1/8 tsp smoked paprika
1 cup ET Normandy Cider Vinegar
1/2 cup ET Normandy Cider Vinegar (for deglazing)
1/3 cup golden raisins
Preheat your oven to 400°F. In a large skillet or Dutch oven, heat the ET Garlic Infused Extra-Virgin Olive Oil over medium- high heat.
Sear the chicken thighs on each side until they’re golden brown and set them aside on a plate. (You may have to work in batches.)
When the thighs have been seared and removed, reduce the heat to medium.
Add the onions to the skillet or Dutch oven and cook for 5-6 minutes, or until they turn golden brown and soft. Add the garlic, pepper, and smoked paprika and cook for 2 additional minutes.
Deglaze the pan with the ET Normandy Cider Vinegar and add the ET Normandy Cider Vinegar. Add the golden raisins and bring the mixture to a boil. Cook down for about 5 minutes and add the chicken thighs back into the skillet or Dutch oven.
Lay fresh thyme leaves on top of the chicken. Slide everything, uncovered, into the preheated oven and bake for 25 minutes, or until the chicken has reached 165°F internally. Remove the chicken from the oven and spoon the cider mixture over the thighs before serving.