French Onion-Skillet Chicken
User Reviews
5.0
27 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
1 hr 20 mins
-
Total Time
1 hr 25 mins
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Servings
4 to 6 servings
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Calories
781 kcal
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Course
Main Course
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Cuisine
American
French Onion-Skillet Chicken
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Take the elements of French onion soup--beef broth, a hunk of bread, tons of caramelized onions, and a raft of cheese--and mash it up with perfectly seared chicken thighs, and you have French onion-skillet chicken. Sounds weird, I know, but I swear it works.
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Ingredients
- 2 tablespoons Mild vegetable oil
- 6 (about 2 pounds) skin-on, bone-in chicken thighs (all approximately the same size)
- Salt and freshly ground black pepper
- 3 tablespoons (1 1/2 oz) unsalted butter
- 2 large (2 pounds) onions cut in half and sliced into thin half-moons
- 1 bay leaf
- 2 garlic cloves thinly sliced
- 1/2 cup dry sherry or dry white wine
- 1 tablespoon all-purpose flour
- 1 cup store-bought low sodium beef broth or homemade beef stock plus more if needed
- 1 tablespoon fresh thyme leaves plus more for garnish
- 1/2 teaspoon ground sage
- 1 tablespoon apple cider vinegar
- 2 cups day-old bread torn into 2-inch (5 cm) chunks
- 2 cups grated gruyere Emmental, or Swiss cheese, or a combination of all three
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Instructions
- Heat a large ovenproof skillet over high heat until hot. Add the oil.
- Meanwhile, generously season the chicken with 1/2 teaspoon each of salt and pepper. Working in batches, if needed, sear the chicken, skin side down, until deeply golden brown, about 8 minutes. Flip and sear the other side until brown, about 5 minutes. Move to a plate. Drain the fat from the skillet.
- Lower heat to medium, add the butter and let it melt.
- Strew the onion, garlic, and bay leaf in the skillet and season with salt and pepper. Cook, covered, stirring occasionally until the onions are softened, about 15 minutes. Uncover and continue cooking and stirring until the onions are deeply golden brown, 10 to 12 minutes more.
- Pour the sherry or wine into the skillet, scrape up any browned bits stuck to the bottom.
- Sprinkle the flour over the onions and stir to coat. Cook for 30 seconds.
- Pour in the beef stock, sprinkle in the thyme and sage, and stir to combine. Add the cider vinegar. Bring to a boil.
- Nestle the chicken into the skillet. Reduce heat to low and simmer gently until the chicken is cooked through, and has an internal temperature of 165°F (74°C), about 15 minutes. Stir in additional stock if the sauce becomes too thick or reduces too much.
- Meanwhile, crank up the broiler.
- Tuck the chunks of bread around and between the chicken thighs. Top the chicken and bread with the cheese. Sprinkle a bit of salt and pepper over the top.
- Slide the skillet into the oven and broil just until the cheese is browned and bubbly, 3 to 4 minutes.
- Garnish with more thyme leaves. Serve immediately.
Nutrition Information
Show Details
Serving
1serving
Calories
781kcal
(39%)
Carbohydrates
63g
(21%)
Protein
34g
(68%)
Fat
42g
(65%)
Saturated Fat
20g
(100%)
Monounsaturated Fat
14g
Trans Fat
1g
Cholesterol
98mg
(33%)
Sodium
959mg
(40%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Nutrition Facts
Serving: 4to 6 servings
Amount Per Serving
Calories 781 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 781kcal | 39% |
| Carbohydrates | 63g | 21% |
| Protein | 34g | 68% |
| Fat | 42g | 65% |
| Saturated Fat | 20g | 100% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 98mg | 33% |
| Sodium | 959mg | 40% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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