Slice the onion thinly.

Cut the chicken thigh into two pieces.

Heat olive oil and garlic in a pan until fragrant, then add onion and sauté until softened. Remove from the pan.

Heat the same pan and place chicken skin-side down. Cook for 3-4 minutes until golden and crispy, then flip and cook for 1 minute.

Remove excess fat, add white wine vinegar, and cook until the sharp aroma dissipates. Add the sautéed onion, salt, pepper, consomme, and water. Cover and simmer on low heat for 15 minutes.