Classic Mediterranean cooking with chicken bathed in a velvety sauce surrounded by caramelized onions; a simple dish that speaks of comfort and warmth. 

4-6 bone-in, skinless chicken thighs
4 large onions, trim then slice 1/2-inch rings, horizontally, 
2 tbsp EVOO
1 tsp Kosher salt (divided)
1/2 tsp freshly ground black pepper
1/4 cup high quality chicken stock

On medium-high heat place 2 tbsp EVOO in cast iron pan. When shimmering add onions. Season with 1/2 tsp salt as onions are added. Reduce heat to medium and cook until wilted turning with large tongs until evenly golden brown about 15 minutes.

While onions are cooking, season chicken thighs with remaining salt on both sides. When onions are caramelized, spread them to the sides of the pan. Place thighs flesh side down and sear them until golden-brown about 4 to 5 minutes on both sides. Add chicken stock. Cover with aluminum foil and reduce heat to medium-low. Cook for 20 minutes. Serve chicken with sauce and onions over rice or noodles. pasta. Drizzle Traditional or Fig dark balsamic vinegar for a bit of delicious, tangy sweetness.