Chicken stew with onions

Clean the chicken thighs, removing the skin.

In a bowl, marinate the thighs with salt, pepper, garlic, parsley, turmeric and a little wine for 15 minutes. Keep this marinade to add it later.

In a casserole, heat the olive oil to brown the thighs. Once browned, set aside.

Cut the onion into julienne strips and use the same oil used to brown the thighs to poach it. When it is caramelized, add the chicken and add the juice from the marinade reserved in the previous step.

Finally add water (without covering the chicken) and a splash of vinegar. Let it boil for 15 minutes until reduced. And ready to serve.