French Onion Chicken

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Sear, make and bake this one pan French Onion Chicken for a juicy, flavor packed main! The oven does most of the work, serve with rice or butter noodles for a complete meal!

Prep Time15

Cook Time40

Total Time55

Course: Main Course

Cuisine: French

Servings: people

Calories: 702kcal

Author: Jocelyn Delk Adams

Equipment

Ingredients

3 ½ pounds bone-in, skin-on chicken thighs
2 large Vidalia onions thinly sliced
2 teaspoons smoked paprika
1/3 cup beef stock
2 teaspoons Worcestershire sauce
1/3 cup dry sherry
1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter
1 teaspoon granulated sugar
4 garlic cloves minced
Leaves from 3 thyme sprigs
2 tablespoons finely chopped fresh flat-leaf parsley
6 ounces shredded Gruyere cheese
1 tablespoon kosher salt plus more as needed
2 teaspoons freshly ground black pepper

Instructions

Preheat oven to 425F and set rack to top third position in the oven.
In a small bowl, whisk together salt, pepper, and paprika. In a separate bowl, combine beef stock, Worcestershire sauce and sherry. Set aside.
Thoroughly pat chicken dry. Separate skin from thigh meat by inserting your index finger between the two and lifting up gently.
Season both sides of chicken, as well as underneath the skin.
Add one tablespoon oil to heavy oven-safe skillet and heat over medium-high. Once hot, add the seasoned chicken, skin side down, and sear for 5-6 minutes. Flip to the other side and continue cooking for 3-4 minutes. Remove from pan and place on plate.
Add butter to the pan and once foaming subsides, add onions, sugar, and a couple generous pinches of salt. Reduce heat to medium and cook onions until translucent, about 4-5 minutes, stirring occasionally. Add in garlic and thyme, and cook for an additional minute.
Pour in stock mixture. Replace chicken on top of onions. Place the skillet in the oven and cook for about 25 minutes, until chicken is cooked to 160F and onions are caramelized and saucy. Remove skillet from oven and add shredded Gruyere on top of chicken thighs and garnish with parsley. Continue cooking for about 5-6 minutes until cheese is melted.
Serve immediately with crusty bread to sop up he delicious onions.

Notes

Pat That Chicken Dry: Before anything else, make sure to pat your chicken thighs dry with paper towels. This isn't just busywork, y'all. It's the secret to getting that skin to sear up nice and crispy! Excessive moisture is the enemy of a good sear, so the drier, the better.
Sear With Care: Don't rush the sear, darlin'! Giving each side of those chicken thighs some undivided attention in the skillet is what builds that foundation of flavor. So let 'em get golden and gorgeous – you'll thank yourself later.
Go Low and Slow with the Oven: Once your chicken and onions are all cozy in the skillet, resist the urge to crank up the oven heat. A gentle and steady temperature allows the chicken to cook through without drying out, and it gives those flavors time to meld together.
Let it Rest Before You Dig In: I know, when that skillet comes out of the oven bubbling and smelling like heaven, it's tempting to dive right in. But giving your chicken a few minutes to rest on the countertop lets the juices redistribute so every bite is as juicy and flavorful as can be. It's worth the wait boo, I promise!

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