A simple mix of the great flavors of onion soup and chicken. Serve this with some green vegetables and a hot bread – Don't make them eat cake! ;-)
Ingredients
3
Tbs. oil, divided
2
large onions, sliced into half moons
2
tsp. thyme
salt
+ pepper
2
cloves garlic, minced
4
boneless thighs
½
tsp. dried oregano
2
Tbs. all-purpose flour
1½
c. low sodium beef broth
1
c. shredded Gruyère
Chopped
parsley, for garnish (optional)
Directions
Carefully
slice up the onions: Then chop the garlic. In a separate bowl cut up
the cheese.
In
a large skillet over medium heat, heat 2 tbsp olive 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, about 1 minute. Turn off heat
and remove onion mixture. Wipe skillet clean.
In
a large bowl, season chicken with salt, pepper and oregano, then toss
with flour. Heat remaining oil in the same skillet over medium high
heat.
Add
chicken and cook until golden on all sides and mostly cooked through,
about 8
minutes.
Add
beef broth and return cooked onions to skillet. Bring mixture to a
boil, then then reduce heat and simmer until chicken is cooked
through and beef broth reduces slightly, about 10
more minutes.
Add Gruyère and cover skillet with a lid. Cook until cheese is melty, about 2 minutes. Remove from heat and garnish with parsley. Serve warm.
What
a great table this sets!
For
our music: https://www.youtube.com/watch?v=Aeo86iOS0QU
So
proud to be my Master's slave
socialslave
To
satisfy and restore.
To
nourish, support and maintain.
To
gratify, spoil, comfort and please,
to
nurture, assist, and sustain
…..I
cook!
Please
buy slave's cookbook:
The
Little Black Book of Indiscreet Recipes by Dan White
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