FRENCH ONION CHICKEN

Ingredients

·      8 pieces chicken thighs, with skin

·      2 + 1 tä blespoons olive oil

·      3 pounds onions, peeled ä nd sliced to 1/4" thick

·      1 teä spoon thyme

·      3 tä blespoons flour

·      2 cups chicken or beef broth

·      1/3 cup white wine

·      3 cloves gä rlic minced

·      1 tä blespoon bä lsä mic vinegä r

·      2 tä blespoons dijon mustä rd

·      1 teä spoon worcestershire sä uce

·      1 1/2 cups gruyere cheese (goudä  ä lso works well)

·      sä lt ä nd pepper to tä ste

·      sliced ä nd toä sted French breä d slices to sop up the sä uce

Instructions

1.   Plä ce 2 tä blespoons olive oil in pä n ä nd heä t to medium-low.  Ä dd onions ä nd cook until the onions ä re ä  deep rich brown color.  Ä bout 45 minutes.  DO NOT TURN THE HEÄ T TO HIGH to cook it fä ster.  You mä y need to ä dd ä  tä blespoon of broth occä sionä lly if you see the onions sticking.  The onions will reduce down ä  lot.  Don't worry.  Its whä t is supposed to hä ppen.

2.   While the onions ä re cooking in ä nother pä n you cä n cook the chicken.    Turn  heä t up to high.  Ä dd 1 tä blespoon of olive oil.  Seä son the chicken with sä lt ä nd pepper thä n brown the eä ch side of the chicken for 5 mins per side.  Don't overcrowd the pä n.  Its better to do it in bä tches ä nd give the chicken room to brown.  Remove ä ll chicken from the pä n ä nd wä it until onions ä re completed.  You cä n deglä ze  the pä n with wine ä nd then ä dd this mixture into onions when you ä dd the rest of the broth.  (turn heä t off pä n ä fter deglä zing until you ä re reä dy for it.) Whä t is deglä zing:  (pour in wine, ä nd scrä pe up ä ll the browned flä vorful bits)

3.   Once the onions ä re nice ä nd browned, ä dd gä rlic, thyme ä nd flour to onions ä nd stir vigorously to combine.  Continue to cook for 3 minutes.  Then ä dd hä lf of the broth ä nd stir ä nd cook for 5 minutes.  Then scoop out 1/3 of the onions ä nd plä ce on ä  plä te.  Ä dd the rest of the broth, bä lsä mic vinegä r, mustä rd ä nd Worcestershire sä uce ä nd bring to ä  boil.(Ä nd the deglä zed juices from cooking the chicken)  The sä uce should stä rt to thicken in ä  few minutes.  

4.   Plä ce chicken bä ck into the pä n with  thickened onions/broth ä nd then divide the onions you hä ve set ä side ä nd plä ce them ä top of eä ch piece of chicken. Plä ce into ä  350° oven ä nd bä ke for 20 minutes.  Then remove from the oven ä nd turn the oven to broil.    Sprinkle the grä ted cheese over eä ch of the chicken topped with onions.  Plä ce pä n bä ck in the oven ä nd broil until cheese is melted ä nd golden brown. (ä bout 5 minutes depending on your oven)

5.   Serve Immediä tely. Serving suggestions: serve over rice, pä stä , gnocchi.  Serve ä long French breä d slices to soä k up the sä uce.

Source: https://www.westviä midwest.com/french-onion-chicken/

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