Italian Succulent French Onion Chicken Thighs

 

Italian Succulent French Onion Chicken Thighs

Italian Succulent French Onion Chicken Thighs

Ingredients:

4 bone-in, skin-on chicken thighs

Salt and pepper to taste

2 tablespoons unsalted butter

2 large yellow onions, thinly sliced

1 teaspoon sugar

2 cloves garlic, minced

1/2 cup dry white wine

1 cup low-sodium chicken broth

1 teaspoon fresh thyme leaves

1 teaspoon fresh rosemary, chopped

1 cup shredded Gruyère cheese

Directions:

Preheat the oven to 375°F (190°C). Season the chicken thighs with salt and pepper.

In a large oven-safe skillet, melt the butter over medium heat. Add the onions and sugar, cooking until the onions are deeply caramelized, about 25-30 minutes.

 

Add the garlic and cook for another minute until fragrant. Pour in the white wine, scraping up any browned bits from the bottom of the skillet. Let the wine reduce by half.

Stir in the chicken broth, thyme, and rosemary. Nestle the chicken thighs into the onion mixture, skin-side up.

 

Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

Sprinkle the Gruyère cheese over the chicken and place the skillet under the broiler for 2-3 minutes, until the cheese is melted and bubbly.

Serve hot, spooning the caramelized onions and sauce over the chicken.

Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 75 minutes

Kcal: 350 kcal | Servings: 4 servings