all the flavors of French onion soup packed into a delicious meal! get creative with how you'd like to serve it; over a bed of buttered noodles, over rice, alongside a salad, or even in a sandwich!
french onion chicken
yields: 4 servings prep time: 10 minutes cook time: 35 minutes
3 Tbsp. olive oil, divided
1 large Vidalia onion, thinly sliced
1 Tbsp. freshly chopped thyme
½ tsp. kosher salt
¼ tsp. freshly cracked black pepper
1 tsp. minced garlic
1 lb. boneless skinless chicken thighs, cut into 1” pieces
½ tsp. dried oregano
2 Tbsp. all-purpose flour
2 Tbsp. dry white wine [or white cooking wine]
1 ½ cups beef broth
1 cup shredded Gruyère cheese
freshly chopped parsley, to top
egg noodles, to serve over
Heat 2 Tbsp. of olive oil in a large skillet over medium heat.
Add the thinly sliced onion, thyme salt and pepper. Reduce the heat to medium-low.
Cook the onions, stirring frequently, for about 25 minutes, or until nice and caramelized.
Add the garlic and continue cooking for another minute. Set the onions and garlic aside.
Heat the remaining 1 Tbsp. of olive oil in the same skillet over medium high heat.
Season the chunks of chicken with salt, pepper and oregano. Toss in the flour until fully coated.
Cook the chicken the skillet for about 4 minutes per side, until golden brown all over.
Add the onion/garlic mixture back into the skillet along with the white wine.
Cook for 1 minute, scrapping up all the browned bits as you go.
Add the beef broth and bring to a boil, then simmer for 10 minutes.
While this is simmering, cook the egg noodles according to the package’s directions. Drain.
Sprinkle the cheese evenly over the top of the chicken mixture, cover and let simmer for another 2 minutes.
Serve the chicken over the cooked, buttered noodles and top with freshly chopped parsley.