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Preheat oven to 375.Season the chicken with 1 teaspoon of the salt and ½ teaspoon of the black pepper
Heat 1 tablespoon of olive oil in a large skillet over medium, high heat
Add in chicken, skin side down, and cook, undisturbed until browned about 5-7 minutes
Turn chicken and repeat on other side for about 5 minutes
Remove chicken from pan and set aside.In the same pan add in remaining olive oil and reduce heat to medium/low
Add onions and cover for 15 minutes
Remove the lid and continue to cook the onions, stirring often, until a nice golden brown color is achieved
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
Stir and cook for 3 more minutes.Increase heat to high and add wine
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
Bake uncovered on center rack of preheated oven for 15 minutes.Sprinkle chicken with cheese and place back in the oven under the broiler
Watch carefully so your cheese doesn’t burn
**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.