Oven-Baked Chicken with Caramelized Onion, Balsamic and Cocoa Glaze over Rustic Sweet Potato Mash

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Pat the chicken thighs dry with paper towels and season both sides with 5 g salt, black pepper, and smoked paprika.

2. 2

   2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Place the chicken skin-side down and sear for 4 to 5 minutes until the skin is deeply golden. Turn and cook 2 minutes more. Transfer the chicken to a plate.

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   3. In the same skillet, add the remaining tablespoon of olive oil and the onion. Cook over medium heat for 8 to 10 minutes, stirring, until very soft and golden. Add the garlic and cook for 30 seconds.

4. 4

   4. Add the balsamic vinegar, honey, unsweetened cocoa powder, and chicken stock. Add the remaining salt and cook for 2 to 3 minutes, stirring, until the sauce is glossy and slightly thickened.

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   5. Transfer the chicken to a baking dish or oven-safe skillet, skin-side up. Spoon the onion-balsamic glaze over and around it. Bake for 22 to 25 minutes at 220 °C / 425 °F, or until the chicken is fully cooked.

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   6. While the chicken bakes, place the sweet potatoes in a pot with cold water and bring to a boil. Cook for 15 to 18 minutes until very tender. Drain well.

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   7. Mash the sweet potatoes with the butter, warm milk, apple cider vinegar, and half of the chives until rustic but creamy. Adjust salt if needed.

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   8. Let the chicken rest for 5 minutes after baking. Serve a bed of sweet potato mash, top with the chicken, and finish with the onion sauce from the pan and the remaining chives.