In hindsight I wish I hadn’t piled all of the chicken on top of the onions…maybe only 4 of them on top would have looked nicer, BUT that all said, this dish was hearty and filling and just tender as get all! Braised boneless chicken thighs are just THE BEST! Oh, also, I think next time, while the mashed potatoes were absolutely a perfect pairing, I do think I will try brown rice or wild rice to just add a little more of a color contrast…don’t get me wrong, BROWN FOOD TASTES GOOD….but it doesn’t always look the best on a plate…let alone a white plate…
Excuses aren’t my favorite thing to give, but given I was running behind and had hungry mouths to feed, I was legit just trying to get my photo in before there was rioting on the front porch! Okay, that’s an overstatement, but when you’ve worked a full 8 hours (or then some) and come home hungry, I can totally get on board with wanting to eat sooner than later.
Anyway, I’m now off to go ensure everyone is happy and content! Hoping all of you reading this are staying safe and well!
— Cooking Maggie
French Onion Chicken
Ingredients – Serves 6
- 6 boneless, skinless chicken thighs
- 2 teaspoons of salt
- 2 teaspoons of pepper
- 3 white onions, halved and sliced into 1/4″
- 1/4 cup and 1 tablespoon of olive oil
- 2 tablespoons ghee
- 1/4 teaspoon nutmeg
- 1 small bunch of fresh thyme, wrapped together with kitchen twine so you can pull it out
- 1 bay leaf
- 3 garlic cloves, thinly sliced
- 3/4 cup white wine
- 2 cups beef stock or bone broth
- 8-12 oz of gruyere cheese, grated (1 block of cheese)
- Preheat your oven to 375 degrees.
- Season the chicken with 1 teaspoon of the salt and pepper. Heat the 1 tablespoon of olive oil in a large dutch oven or oven-proof skillet on medium-high heat. Cook the chicken till brown on each side, about 4-5 minutes, then remove from the dutch oven/skillet and set aside.
- In the same dutch oven/skillet, add the 1/4 cup olive oil over medium-low heat. Add in onions, give it a stir to coat, then cover and let cook for 15 minutes.
- Remove the lid and continue cooking the onions (stirring constantly) until you get them nice, soft, and caramelized (this took me about 25 minutes).
- Then, add in the ghee, nutmeg, thyme, bay leaf, garlic, and remaining 1 teaspoon of salt and pepper. Stir and cook for about 3 minutes.
- Turn the heat up to high and add in the wine. Bring to a boil and cook until reduced by half (about 3 or 4 minutes).
- Add in the beef stock, bring heat to low and simmer for 10 minutes. Then remove the thyme and bay leaf, then add your chicken back in and bake uncovered for 15 minutes.
- Prep a baking tray with foil – after 15 minutes, place your chicken on the sheet and sprinkle with cheese. Broil on high until cheese is melted and JUST turning golden brown (about 30 seconds after that point, you’re going to burn it, so JUST WATCH THE CHEESE!)
- For Serving: Scoop out your onions onto a serving platter, lay cheesy chicken on top, and put your leftover broth in another bowl to pour on top of the chicken/onions/whatever you’re laying the chicken on top of. I served mine with mashed potatoes, but could pair GREAT with brown/yellow/wild rice!