French Onion Chicken Thigh Skillet
2 pounds Vidalia Onions, sliced fairly thin
2 pounds Boneless, Skinless Chicken Thighs
2 cups Beef Broth
1 cup Gruyere Cheese, grated
1/3 cup Extra-Virgin Olive Oil
2 tablespoons All-Purpose Flour
2 teaspoons Balsamic Vinegar
1/2 teaspoon Dried Thyme
1/2 teaspoon Dried Sage
Kosher Salt and freshly Ground Pepper, to taste
Preheat your oven to 350º F before you slice up the onions.
Heat an oven-safe skillet to a medium heat with 2 tablespoons olive oil.
Add the onions. Season with salt and stir occasionally, for 15-20 minutes, or until softened and caramelized.
Add Balsamic Vinegar and cook for another 3-5 minutes.
Remove the onions to a bowl, keeping the oil in the skillet raise the heat to medium high.
Season the chicken thighs on both sides with salt, pepper, thyme and sage.
Place them in skillet and sear on both sides until golden brown – at least 2 minutes each side.
Remove the thighs from the skillet and place them skin side up on a plate.
Pour beef broth into skillet. Bring mixture to a boil. Stir and scrape the chicken and onion bits from the bottom of pan.
Return the heat to medium-low and then whisk in the flour – stirring until smooth.
It should take about 5 to 7 minutes to thicken. Feel free to take a small taste and adjust the seasoning to your taste.
Return the chicken thighs and onions to skillet. Stir them into beef gravy.
Top with grated gruyere cheese.
Place the skillet in the pre-heated oven.
Cook until the cheese is melted and bubbly, and the chicken is cooked through to a temp of 165 F — usually about 30 minutes.
Remove from oven and serve hot.