Prep Time: 15 mins | Cook Time: 1 hr 35 mins | Total Time: 1 hr 50 mins | Yield: 4 Servings
This French Onion Chicken is total comfort food for the whole family! Enjoy the delicious flavors in this dish. In almost 2 hours, it is ready for serving!
Ingredients:
1 tsp thyme, chopped
1 cup gruyere, grated
1 tbsp olive oil
salt and pepper to taste
1 lb. chicken breasts or thighs (optionally boneless and skinless)
2 lbs. onions, sliced
3 tbsp butter
2 tbsp flour
2 cloves garlic, chopped
2 tbsp Dijon mustard
1 tbsp balsamic vinegar
2 c beef broth or chicken broth
Directions:
Place a pan on the stove and turn the heat to medium. Add butter and allow it to melt. Add the onions and saute for about 3 minutes or until soft.
Add garlic, thyme, and flour. Whisk and cook for about a minute or until aromatic.
Pour in 1/2 of the broth, then deglaze the pan by scraping the bottom. Stir to combine and allow it to boil.
Turn the heat down to low, then simmer the mixture for 5 minutes.
Add oil to another pan over medium-high heat and allow it to become hot.
Sprinkle salt and pepper over the chicken thighs, then rub each to coat. Put them into the pan and sear each side for 4 minutes or until nicely brown.
Pour in the rest of the broth and stir to combine.
Stir in the mustard and balsamic vinegar until well incorporated. Simmer for about 5 minutes.
Add the onions to a heat-proof pan and spread them evenly. Lay the chicken over the onions followed by the broth. Cover the pan with foil.
Place the pan in the preheated oven and bake the dish for about 20 minutes.
Remove the cover, then top with cheese and bake for another 4 minutes or until the top turns golden brown.
Serve and enjoy!
Nutrition Facts:
Calories 473, Fat 23.7g (Saturated 11.3g, Trans 0g), Cholesterol 118mg, Sodium 708mg, Carbs 29.5g (Fiber 5.4g, Sugars 10g), Protein 40.6g
Ingredients
- 1 tsp thyme, chopped
- 1 cup gruyere, grated
- 1 tbsp olive oil
- salt and pepper to taste
- 1 lb. chicken breasts or thighs (optionally boneless and skinless)
- 2 lbs. onions, sliced
- 3 tbsp butter
- 2 tbsp flour
- 2 cloves garlic, chopped
- 2 tbsp Dijon mustard
- 1 tbsp balsamic vinegar
- 2 c beef broth or chicken broth
Instructions
Place a pan on the stove and turn the heat to medium. Add butter and allow it to melt. Add the onions and saute for about 3 minutes or until soft.
Add garlic, thyme, and flour. Whisk and cook for about a minute or until aromatic.
Pour in 1/2 of the broth, then deglaze the pan by scraping the bottom. Stir to combine and allow it to boil.
Turn the heat down to low, then simmer the mixture for 5 minutes.
Add oil to another pan over medium-high heat and allow it to become hot.
Sprinkle salt and pepper over the chicken thighs, then rub each to coat. Put them into the pan and sear each side for 4 minutes or until nicely brown.
Pour in the rest of the broth and stir to combine.
Stir in the mustard and balsamic vinegar until well incorporated. Simmer for about 5 minutes.
Add the onions to a heat-proof pan and spread them evenly. Lay the chicken over the onions followed by the broth. Cover the pan with foil.
Place the pan in the preheated oven and bake the dish for about 20 minutes.
Remove the cover, then top with cheese and bake for another 4 minutes or until the top turns golden brown.
Serve and enjoy!
