French Onion Chicken Thighs

Ingredients

• 4 boneless, skinless chicken thighs (about 1.5 pounds)
• 1 teaspoon salt, divided
• ½ teaspoon black pepper, divided
• 2 tablespoons olive oil
• 1 large yellow onion, sliced into ¼-inch thick rounds
• 1 tablespoon unsalted butter
• 1 tablespoon all-purpose flour
• 2 cloves garlic, minced
• ½ cup dry white wine
• 1 cup beef broth
• ½ cup shredded Gruyère cheese
• ¼ cup shredded Parmesan cheese
• Fresh parsley, chopped (for garnish)

Instructions

1. Season Chicken: Pat the chicken thighs dry with paper towels. Season both sides with ½ teaspoon salt and ¼ teaspoon black pepper.
2. Brown Chicken: In a large skillet, heat the olive oil over medium-high heat. Add the chicken thighs, smooth side down, and cook for 5-6 minutes until golden brown. Flip the chicken and cook for another 4-5 minutes until browned on the other side. Transfer the chicken to a plate.
3. Sauté Onions: Add the butter to the skillet over medium heat. When melted, add the sliced onions and the remaining salt and pepper. Cook for 15-20 minutes, stirring occasionally, until the onions are soft and deeply caramelized.
4. Add Flour and Garlic: Sprinkle the flour over the onions and stir well to coat. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
5. Deglaze the Pan: Pour in the white wine and scrape up any browned bits from the bottom of the skillet. Bring to a simmer and cook for 1-2 minutes until the wine has slightly reduced.
6. Make the Sauce: Stir in the beef broth and bring the sauce to a simmer.
7. Return Chicken to Pan: Nestle the browned chicken thighs back into the sauce with the onions. Bring the sauce to a simmer, then reduce heat to low. Cover and cook for 10-12 minutes, or until the chicken is cooked through (internal temperature reaches 165°F).
8. Melt Cheese: Top each chicken thigh with a generous portion of Gruyère cheese and Parmesan cheese. Cover the skillet for 2-3 minutes until the cheese is melted and bubbly.
9. Serve: Garnish with fresh parsley before serving.

Notes

Tips and Substitutions: For deeper flavor, use bone-in, skin-on chicken thighs. Adjust cooking time accordingly. If you don’t have white wine, you can use more beef broth. Use your favorite meltable cheese, such as Provolone or Swiss, instead of Gruyère. Add fresh thyme or rosemary during the sautéing process for an extra layer of herbal flavor. Storage: Leftover French Onion Chicken Thighs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop. Nutritional Information (per serving): Calories: 480, Fat: 31g, Carbohydrates: 11g, Protein: 38g, Sodium: 950mg, Fiber: 2g