Step 1

Preheat oven to 375.Season the chicken with 1 teaspoon of the salt and ½ teaspoon of the black pepper

Step 2

Heat 1 tablespoon of olive oil in a large skillet over medium, high heat

Step 3

Add in chicken, skin side down, and cook, undisturbed until browned about 5-7 minutes

Step 4

Turn chicken and repeat on other side for about 5 minutes

Step 5

Remove chicken from pan and set aside.In the same pan add in remaining olive oil and reduce heat to medium/low

Step 6

Add onions and cover for 15 minutes

Step 7

Remove the lid and continue to cook the onions, stirring often, until a nice golden brown color is achieved

Step 8

The caramelization process should take about 25 minutes, don’t rush it.Once the onions are caramel in color add butter, nutmeg, thyme, bay leaf, garlic, and remaining salt and pepper

Step 9

Stir and cook for 3 more minutes.Increase heat to high and add wine

Step 10

Bring to a boil and cook until reduced by half, about 3-5 minutes.Add beef stock, bring to a simmer and cook for an additional 10 minutes.Remove thyme and bay leaf and add chicken back into the onions

Step 11

Bake uncovered on center rack of preheated oven for 15 minutes.Sprinkle chicken with cheese and place back in the oven under the broiler

Step 12

Watch carefully so your cheese doesn’t burn

Step 13

**Serve immediately with crusty bread and maybe even mashed potatoes.Note: This recipe works just as well with boneless skinless thighs and breasts if that is your preference.