Tarragon And Brandy Braised Onion And Chicken | Donna Hay

Ingredients

• 50g unsalted butter, chopped
• 1kg onions, thinly sliced into rounds using a large sharp knife or mandoline
• sea salt and cracked black pepper
• 3 cloves garlic, thinly sliced
• 2 tablespoons brown sugar
• 1 tablespoon plain (all-purpose) flour
• 2 tablespoons balsamic vinegar
• ⅓ cup (80ml) brandy
• 3 cups (750ml) chicken stock
• 2 teaspoons extra virgin olive oil
• 6 chicken thighs (about 1.4kg), skin on and bone in
• 6 sprigs tarragon