Fresh French Onion Chicken

INGREDIENTS

• 3 tbsp. extra-virgin olive oil, divided


• 1 large onion, halved and thinly sliced


• 2 tsp. freshly chopped thyme


• Kosher salt


• Freshly ground black pepper


• 2 cloves garlic, minced


• 1 3/4 lb. boneless skinless chicken breasts, cut into
  1″ pieces


• 1/2 tsp. dried oregano


• 2 tbsp. all-purpose flour


• 1 1/2 c. low-sodium beef broth


• 1 c. shredded Gruyère


• Freshly chopped parsley, for garnish (optional)

DIRECTIONS

1. In a large skillet over medium heat, heat 2 tablespoons oil.
   Add onions and season with salt, pepper, and thyme. Reduce heat to medium-low
   and cook, stirring occasionally until onions are caramelized and jammy, about
   25 minutes. Stir in garlic and cook until fragrant, 1 minute more. Turn off
   heat and remove onion mixture. Wipe skillet clean.


2. In a large bowl, season chicken with salt, pepper and
   oregano, then toss with flour. Heat remaining oil in same skillet over
   medium-high heat. Add chicken and cook until golden on all sides and mostly
   cooked through, about 8 minutes.


3. Add beef broth and return caramelized onions to skillet.
   Bring mixture to a boil, then reduce heat and simmer until chicken is cooked
   through and beef broth reduces slightly, about 10 more minutes.


4. Add Gruyère and cover skillet with a lid. Cook until cheese
   is melty, about 2 minutes. Remove from heat and garnish with parsley before
   serving.

This article and recipe adapted from this site