Sweet Tea Braised Chicken Thighs

Ingredients

• 8 bone-in skin-on chicken thighs, about 3 lb
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 2 tablespoons vegetable oil
• 1 large yellow onion, sliced
• 4 cloves garlic, sliced
• 2 cups strong brewed black tea
• 1/3 cup packed light brown sugar
• 1/4 cup apple cider vinegar
• 2 tablespoons whole grain mustard
• 1 tablespoon Worcestershire sauce
• 2 sprigs fresh thyme
• 1 tablespoon unsalted butter

Before you cook

• Brew the tea double strength using four tea bags in 2 cups of boiling water and steep for 6 minutes.
• Stir the brown sugar into the hot tea until it dissolves, then let it cool.
• Pat the chicken thighs dry and season them with the salt, pepper, and smoked paprika.
• Let the seasoned thighs sit at room temperature for 15 minutes.

Steps

1. Heat the oil in a large skillet over medium-high heat.
2. Lay the thighs in skin side down and sear for 7 minutes without moving them.
3. Turn the thighs and sear the second side for 3 minutes, then move them to a plate.
4. Pour off all but 2 tablespoons of the fat.
5. Add the sliced onion and cook over medium heat for 7 minutes until soft and golden.
6. Stir in the garlic and cook for 1 minute.
7. Pour in the sweetened tea and scrape the browned bits off the pan bottom.
8. Whisk in the cider vinegar, mustard, and Worcestershire sauce and add the thyme sprigs.
9. Return the thighs to the pan skin side up so the skin sits above the liquid.
10. Simmer uncovered over medium-low heat for 30 minutes, basting the meat twice.
11. Move the thighs to a platter once they read 175 degrees Fahrenheit at the bone.
12. Boil the pan liquid hard for 6 minutes until it reduces to a syrupy glaze.
13. Whisk in the butter off the heat and spoon the glaze over the chicken.