Thursday’s Are For Cooking

Taking over for Ex today. MrsAW1 came across the recipe- we’re both fans of essentially one skillet dinners. All I can say is, try it. You won’t be disappointed.

French Onion Chicken

You’ll need:

1 large onion, halved and thinly sliced

2 tsp. freshly chopped thyme

Kosher salt

Freshly ground black pepper

2 cloves garlic, minced

1 3/4 lb. boneless skinless chicken breasts, cut into 1″ pieces

1/2 tsp. dried oregano

2 tbsp. all-purpose flour

1 1/2 c. low-sodium beef broth

1 c. shredded Gruyère or Swiss cheese

Freshly chopped parsley, for garnish (optional)

You’ll do:

1. In a large skillet over medium heat, heat 2 tablespoons oil. Add onions and season with salt, pepper, and thyme. Reduce heat to medium-low and cook, stirring occasionally until onions are caramelized, about 25 minutes. Stir in garlic and cook until fragrant, 1 minute more. Turn off heat and remove onion mixture. Wipe skillet clean.

2. In a large bowl, season chicken with salt, pepper and oregano, then toss with flour. Heat remaining oil in same skillet over medium-high heat. Add chicken and cook until golden on all sides and mostly cooked through, about 8 minutes.

3. Add beef broth and return caramelized onions to skillet. Bring mixture to a boil, then reduce heat and simmer until chicken is cooked through and beef broth reduces slightly, about 10 more minutes.

4. Add Gruyère and cover skillet with a lid. Cook until cheese is melted, about 2 minutes. Remove from heat and garnish with parsley before serving.

Goes with crusty bread, a crisp chilled white vino, and good company. Enjoy!

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