French Onion Chicken

INGREDIENTS

• 3 tbsp. extra-virgin olive oil, divided
• 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
• Freshly chopped parsley, for garnish (optional)

DIRECTIONS

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 and jammy, 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 melty, about 2 minutes. Remove from heat and garnish with parsley before serving.

This article and recipe adapted from this site

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