Chicken Confit with Caramelized Onions


  • 6 Chicken Thighs
  • 4 Lemon Wedges
  • ½ Red Onion
  • 2 Bell Peppers
  • 4 Medium Carrots
  • ½ Cup of Olive Oil
  • Salt and Pepper


  1. Preheat oven to 325 degrees Fahrenheit.
  2. Season chicken with salt and pepper.
  3. Heat the Calphalon Premier™ Space Saving Hard Anodized Nonstick 5-qt. Sauté Pan over high heat. Add 1 tablespoon of olive oil. Sear the carrots and the peppers. Remove from pan.
  4. Sear the chicken with the red onion for about 6 minutes on each side. Reduce the heat.
  5. Add the remaining olive oil, carrots, peppers and lemon wedges to the chicken. Season again with salt and pepper.
  6. Cover the pan and place in the oven for about 15 minutes or until the chicken is tender and the vegetables are caramelized. Serve.
Saute Pan