French Onion Chicken
Tender pieces of chicken tossed in a French onion gravy loaded with sautéed Walla Walla sweet onions and melted Swiss cheese.
- 2 lg. Walla Walla sweet onions cut in half and sliced
- 6 T. olive oil divided
- 1 T. balsamic vinegar
- 2 lbs. boneless, skinless chicken breast cubed
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
- 1/2 tsp. dried thyme leaves
- 2 c. beef broth
- 2 T. all-purpose flour
- 1 c. shredded Swiss cheese
- 1 baguette sliced and toasted
- In a large oven safe skillet, heat 4 tablespoons olive oil over medium heat. Add onions, stir to coat with olive oil. Sprinkle with a pinch of salt. Cook onions, stirring occasionally to avoid burning until onions are tender and slightly caramelized, about 15-20 minutes. Stir in balsamic vinegar, cook for 1-2 minutes more. Place cooked onions in a bowl, lightly cover and set aside.
- In the same skillet, over medium heat add remaining 2 tablespoons olive oil. Add chicken, season with 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon thyme leaves. Cook until all sides are lightly brown and cooked through. Remove chicken from skillet to a bowl, lightly cover and set aside.
- Increase heat to high. In the same skillet, add beef broth and deglaze the pan. Reduce heat to medium. Gradually whisk in flour until broth is thicken. Season gravy with a pinch salt, pepper and thyme leaves.
- Stir in cooked chicken and sautéed onions until combined with beef gravy. Sprinkle with Swiss cheese and place in a 350 degree oven for about 10 minutes until cheese is melted and bubbly.
- Carefully remove from the oven and sprinkle with a pinch of thyme leaves if desired.
- Serve French Onion Chicken in shallow bowls over toasted baguette slices.