I have been thinking back to this recipe, and I think I found a better way to do it! That seems to honestly be the ongoing thread these days…digging up some old recipes and wondering what the heck I was thinking. But you know, that’s okay. If I can find something else to tinker for the better, so be it! I’ve a couple other recipes to be updated soon, so stay tuned!
Hoping all of you reading this are staying safe and well!
— Cooking Maggie
Braised French Onion Chicken
Ingredients – Serves 4-6
- 3 tablespoons unsalted butter
- 2 pounds yellow onions, thinly sliced
- Kosher salt and freshly ground black pepper
- 1 tablespoon olive oil
- 3 pounds boneless, skinless chicken thighs
- 1 cup chicken stock
- 1/2 cup white wine
- 2 tablespoons Dijon mustard
- 1 tablespoon balsamic vinegar
- 4 cloves garlics, minced
- 2 fresh thyme sprigs
- 1 fresh rosemary sprig
- 1 1/2 cups shredded Gruyère cheese (about 5 ounces)
- Coarsely chopped fresh parsley, for garnish (optional)
- Preheat your oven to 325 degrees.
- Melt the butter in a large Dutch oven over medium-high heat. Add the onions and cook, stirring every few minutes with a wooden spoon, for 15 minutes. Continue cooking, stirring more frequently, and scraping up the browned buildup that forms at the bottom of the pan, until the onions are a deep golden-brown, 10 to 15 minutes more. Meanwhile, sear the chicken.
- Heat the oil in a large nonstick or cast-iron pan over medium-high heat until shimmering. Meanwhile, pat the chicken dry with paper towels and season with salt and pepper. Working in batches as to not overcrowd the pan, sear the chicken until golden brown on both sides, about 3 minutes per side. As each batch is ready, transfer the chicken to a large plate.
- Add the wine to the onions, scraping up any browned bits at the bottom of the pan, when the liquid is mostly gone, add in 1/2 cup of stock. Add the mustard and vinegar and combine, then simmer until reduced by about half, about 5 minutes.
- Add the garlic, thyme, and rosemary, and cook until fragrant, about 1 minute. Add the remaining 1/2 cup of broth, and simmer until reduced again by half, about 5 minutes. Taste and season with salt and pepper as needed. Remove and discard the thyme and rosemary stems.
- Transfer the chicken on top of the onions in an even layer and add any juices from the plate. Bake uncovered for 30 minutes.
- Remove the pot from the oven, then turn the oven up to broil. Sprinkle the chicken evenly with the cheese. Broil until the cheese is melted and golden brown on top, 3 to 4 minutes. Top with fresh parsley, and serve with mashed potatoes or wild rice and green beans.