Ingredients
6
6 servings
- •6 boneless, skinless chicken thighs
- •salt, to taste
- •pepper, to taste
- •1 tablespoon garlic, minced
- •1 tablespoon dried parsley
- •1 tablespoon butter
- •6 large onions, thinly sliced
- •1 tablespoon fresh thyme
- •1 cup beef stock
- •2 cups gruyère cheese, shredded
- •bread, sliced and toasted, to serve
Instructions
- In a bowl, add the chicken thighs, salt, pepper, garlic, dried parsley, and olive oil, and toss until evenly coated.
- Add the chicken to a skillet on medium-high heat. Sear until golden brown, about 4 minutes. Flip and cook the other side of the chicken, 2 minutes. Remove the chicken from the pan and set aside.
- Preheat oven to broil.
- Add the butter, sliced onions, salt, and pepper to the same pan, stirring occasionally until softened. Reduce heat to low and cook until they are deeply caramelized, about 1 hour.
- Add thyme and beef broth and bring the mixture to a simmer.
- Add the chicken on top of the onions, and sprinkle with Gruyère cheese.
- Broil for 5 minutes, until the cheese is melted and golden brown.
- Serve over bread.
- Enjoy!
Nutritional Facts
Per 6 servings
- Calories: 522
- Carbohydrate: 41g
- Fat: 23g
- Fiber: 4g
- Protein: 35g
- Sugar: 17g
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