French Onion Chicken

Y'all know how I love French onion soup.  It's so comforting and full of flavor which makes it perfect for this time of year.

My son found this recipe on The Modern Proper's website and knew I would love the addition of chicken to make this a one pot meal.  He did a great job with this one!

3 lbs. chicken thighs, bone-in, skin-on (at least 6 thighs)

2 t. salt, divided

1 t. black pepper, divided

1/4 cup olive oil, divided

3 medium onions, sliced into 1/4 inch rings (about 4 cups)

2 T. butter

1/4 t. nutmeg

4 sprigs fresh thyme

1 bay leaf

2 garlic cloves, thinly sliced

3/4 cup dry white wine (sauvignon blanc)

2 cups beef stock

8 oz. Gruyère or comté  cheese, grated

Preheat oven to 375 degrees F.

Season the chicken with 1 t. of the salt and ½ t. of the black pepper.

Heat 1 T. of the olive oil in a large cast iron skillet over medium, high heat. Add in chicken, skin side down, and cook, undisturbed until browned about 5-7 minutes. Turn chicken and repeat on other side for about 5 minutes. Remove chicken from pan and set aside.

In the same pan add in remaining olive oil and reduce heat to medium/low. Add onions and cover for 15 minutes. 

Remove the lid and continue to cook the onions, stirring often, until a nice golden brown color is achieved. The caramelization process should take about 25 minutes, don’t rush it.

Once the onions are caramel in color add butter, nutmeg, thyme, bay leaf, garlic, and remaining salt and pepper. Stir and cook for 3 more minutes.

Increase heat to high and add wine. Bring to a boil and cook until reduced by half, about 3-5 minutes.

Add beef stock, bring to a simmer and cook for an additional 10 minutes.

Remove thyme and bay leaf and add chicken back into the onions. Bake on center rack of preheated oven for 15 minutes.

Sprinkle chicken with cheese and place back in the oven under the broiler. Watch carefully so your cheese doesn’t burn.

Serve immediately with crusty bread. We served ours over mashed potatoes with a side of green beans. 

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You can certainly use boneless skinless thighs or chicken breasts if you'd prefer.