French Onion-Skillet Chicken

By Leite's Culinaria

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
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 Gruyère (Emmental, or Swiss cheese, or a combination of all three)

Prep Time20mins
Cook Time65mins
Servings4

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.