French Onion-Skillet Chicken
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 5 mins
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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
Description
The recipe begins by seasoning and searing chicken thighs skin-side down until deeply golden, developing crisp skin and rich flavor. After setting the chicken aside, butter is used to gently cook thinly sliced onions with garlic and a bay leaf until softened and richly browned over about 25 minutes total, building sweet and deep onion flavors.
Flour is sprinkled over the onions to thicken the sauce followed by adding dry sherry (or dry white wine), beef broth, herbs like thyme and sage, and apple cider vinegar to balance richness with acidity. The sauce simmers to combine flavors and reduce.
Finally, torn day-old bread chunks and grated gruyere cheese are added and cooked until the cheese melts and forms a gratin topping, adding texture contrast to the tender chicken and soft onions. This combination can be served warm as a comforting meal with layers of flavor from caramelized onion to nutty cheese and tender chicken.
Ingredients
- 2 tablespoons vegetable oil mild
- 6 (about 2 pounds) chicken thigh all approximately the same size, skin-on, bone-in
- salt freshly ground
- black pepper freshly ground
- 3 tablespoons (1 1/2 oz) butter unsalted
- 2 large (2 pounds) onion cut in half and sliced into thin half-moons
- 1 bay leaf
- 2 garlic thinly sliced, cloves
- 1/2 cup dry sherry or dry white wine
- 1 tablespoon all-purpose flour
- 1 cup beef broth plus more if needed, store-bought low sodium or homemade beef stock
- 1 tablespoon thyme plus more for garnish, fresh leaves
- 1/2 teaspoon sage ground
- 1 tablespoon apple cider vinegar
- 2 cups bread torn into 2-inch (5 cm) chunks, day-old
- 2 cups gruyere cheese Emmental, or Swiss cheese, or a combination of all three, grated
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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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