French Onion Chicken Thighs
French onion chicken thighs are prepared by searing chicken and simmering it with caramelized onions and broth, served with melted cheese.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Thighs (bone-in, skin-on) | 1 | Kilogram |
| Yellow Onion (thinly sliced) | 4 | Count |
| Garlic (minced) | 4 | Clove |
| Butter (unsalted) | 50 | Grams |
| Olive Oil (extra virgin) | 2 | Tbsp |
| Beef Broth (low sodium) | 500 | Milliliters |
| Thyme (fresh) | 1 | Bunch |
| Bay Leaf (dried) | 1 | Count |
| Gruyere Cheese (grated) | 150 | Grams |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 1 | Tsp |
Instructions
- Preheat the oven to 180 degrees Celsius.
- In a large skillet, heat olive oil over medium-high heat. Sear chicken thighs skin-side down until golden brown, about 5 minutes per side. Remove and set aside.
- In the same skillet, add butter and onions. Cook over medium heat, stirring occasionally, until onions are caramelized, about 25 minutes.
- Add minced garlic to the onions and cook for an additional 2 minutes.
- Pour in beef broth, add thyme and bay leaf, and bring to a simmer.
- Return chicken thighs to the skillet, skin-side up. Spoon some of the onion mixture over the chicken.
- Transfer the skillet to the preheated oven and bake for 25 minutes.
- Remove from oven, sprinkle grated gruyere cheese over the chicken, and return to oven. Bake until cheese is melted and bubbly, about 5 minutes.
- Remove thyme and bay leaf before serving. Season with salt and pepper to taste.
Prep
- Thaw chicken thighs if frozen.
Kitchen equipment
Oven-safe Skillet