French Onion Chicken
Description
This one skillet main dish will amaze everyone at how good it is. It's ready in less than an hour and is easy to make. Serve it with some crusty bread to take advantage of its wonderful sauce.
Ingredients
3 T. extra-virgin olive oil, divided
1 large onion, halved and thinly sliced
2 t. freshly chopped thyme
Kosher salt
freshly ground black pepper
2 cloves garlic, minced
1 3/4 lb. boneless, skinless chicken breasts, cut into 1 inch pieces
1/2 t. dried oregano
2 T. all-purpose flour
1 1/2 c. low-sodium beef stock/broth (or sherry)
1 c. shredded Gruyère cheese
freshly chopped parsley, for garnish, optional
crusty bread, for serving, optional
Directions
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In a large skillet over medium heat, heat 2 T. oil. Add onions; season with salt, pepper and thyme; reduce heat to medium-low; cook, stirring occasionally until onions are caramelized, about 25 minutes. Stir in garlic; cook until fragrant for 1 minute. Turn off heat; remove onion mixture. Wipe skillet clean.
In a large bowl, season chicken with salt, pepper and oregano; toss with flour. Heat remaining oil in same skillet over medium-high heat. Add chicken; cook until golden on all sides and almost cooked through, about 8 minutes.
Add stock/broth; return onions to skillet; bring mixture to a boil; reduce heat; simmer until chicken is cooked through and stock/broth reduces slightly, about 10 more minutes.
Add Gruyère cheese; cover skillet; cook until cheese is melting, about 2 minutes. Remove from heat.
Serve garnished with parsley.
4 servings.