French chicken with onions

Our easy, cheesy French onion chicken recipe.

Ingredients

• 6 bone-in, skin-on chicken thighs (about 3 kg)
• 2 teaspoons salt
• ½ teaspoon freshly ground black pepper
• 4 tablespoons extra virgin olive oil
• 3 medium yellow onions, sliced into rings (about 4 cups)
• 2 tablespoons salted butter
• ¼ teaspoon nutmeg
• 4 sprigs fresh thyme
• 1 bay leaf
• 2 cloves garlic, thinly sliced
• ¾ cup dry white wine (such as Sauvignon Blanc)
• 2 cups beef broth
• 20 grams Edam or Gouda cheese, grated
• Mashed potatoes, for serving (optional)

Step-by-step instructions

1.  Pat the chicken dry with a paper towel. Season all over with 1 teaspoon of salt and ¼ teaspoon of black pepper.
2.  In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Once the oil shimmers, add the chicken skin side down and cook undisturbed until browned, about 5-7 minutes. Turn the chicken and repeat on the other side, about 5 minutes. Transfer the chicken to a plate.
3.  Add the remaining 2 tablespoons of olive oil to the same skillet and reduce the heat to medium-low. Add the onions and cook, stirring occasionally, until they turn a nice golden brown, about 40 minutes. Stir in the butter, nutmeg, thyme, bay leaf, garlic, and remaining salt and pepper. Once the butter has melted, add the wine and bring to a simmer over medium-high heat. Cook, stirring occasionally, until reduced by half, about 3-4 minutes.
4.  Preheat the oven to 190°C with a rack in the middle position.
5.  Add the beef broth to the pot, bring to a simmer, and cook, stirring occasionally, until the onions are very soft, about 10 minutes. Remove the thyme and bay leaf. Transfer the chicken to the skillet, skin side up. Roast uncovered for 15 minutes, until it starts to brown.
6.  Remove the skillet from the oven and turn on the broiler. Sprinkle the cheese all over the chicken and broil until the chicken skin is crispy and the cheese has melted.
7.  Serve hot over mashed potatoes.

Enjoy your meal!