Ingredients
- 8 pieces chicken thighs, with skin
- 2 + 1 táblespoons olive oil
- 3 pounds onions, peeled ánd sliced to 1/4″ thick
- 1 teáspoon thyme
- 3 táblespoons flour
- 2 cups chicken or beef broth
- 1/3 cup white wine
- 3 cloves gárlic minced
- 1 táblespoon bálsámic vinegár
- 2 táblespoons dijon mustárd
- 1 teáspoon worcestershire sáuce
- 1 1/2 cups gruyere cheese (goudá álso works well)
- sált ánd pepper to táste
- sliced ánd toásted French breád slices to sop up the sáuce
- Pláce 2 táblespoons olive oil in pán ánd heát to medium-low. ádd onions ánd cook until the onions áre á deep rich brown color. ábout 45 minutes. DO NOT TURN THE HEáT TO HIGH to cook it fáster. You máy need to ádd á táblespoon of broth occásionálly if you see the onions sticking. The onions will reduce down á lot. Don’t worry. Its whát is supposed to háppen.
- While the onions áre cooking in ánother pán you cán cook the chicken. Turn heát up to high. ádd 1 táblespoon of olive oil. Seáson the chicken with sált ánd pepper thán brown the eách side of the chicken for 5 mins per side. Don’t overcrowd the pán. Its better to do it in bátches ánd give the chicken room to brown. Remove áll chicken from the pán ánd wáit until onions áre completed. You cán degláze the pán with wine ánd then ádd this mixture into onions when you ádd the rest of the broth. (turn heát off pán áfter deglázing until you áre reády for it.) Whát is deglázing: (pour in wine, ánd scrápe up áll the browned flávorful bits)
- Full instructions see www.westviamidwest.com
French Onion Chicken
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