French Onion Chicken

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Ingredients

  • 6 boneless, skinless chicken thighs, trimmed
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil, plus more if needed to coat pan
  • 1/4 cup white wine or water, for deglazing pan, add more if needed
  • 3 tablespoons unsalted butter
  • 1 1/2 sweet onions, sliced into 1/4-inch thick half-moons
  • 1 teaspoon dried thyme
  • 2 tablespoons balsamic vinegar
  • 1 cup beef stock (better than bouillon)
  • 1 cup shredded Gruyere cheese
  • Salt and pepper, to taste
  • Mashed potatoes, for serving

Directions

  1. Season the chicken thighs with salt and pepper on both sides.
  2. Preheat a large skillet over medium-high heat, then add the olive oil to warm up. Add the chicken smooth side up, and cook for 4-5 minutes per side until browned. Remove from pan, place on plate and cover with foil to keep warm.
  3. Deglaze pan with white wine or water, scraping up all of the fond from the bottom of the pan.
  4. Reduce the heat to medium and add butter to the skillet. Add the onions and cook, stirring occasionally, until the onions are very soft and caramelized, about 15 minutes. Sprinkle the thyme over the onions. Gently stir and cook for another 5 minutes.
  5. Add the balsamic vinegar and beef stock to the onions. Bring to a simmer and cook for 2-3 minutes.
  6. Return the chicken to the skillet, nestling it into the onions and cook for 3-4 minutes.
  7. Line a broiler pan bottom with foil. Transfer the onions to the pan and top with the chicken and sauce. Top each piece with shredded Gruyere.
  8. Make sure oven rack is on lowest rack. Preheat the broiler to high. Place the broiler pan under the broiler flame and broil for 4 minutes. Turn pan around and repeat for another 4 minutes until cheese is bubbly and slightly brown.
  9. Place a scoop of mashed potatoes on a plate or in a bowl. Top with the onions, chicken and cheese. Drizzle with sauce from pan.

https://www.cutco.com/learn/french-onion-chicken