French Onion Chicken

• •
  Chicken Thigh, Bone-In, Skin-On(1361g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

• •
  2 teaspoons kosher salt
• •
  ½ teaspoon freshly cracked black pepper
• •
  Olive oil(60g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

• •
  Yellow Onion(960g)
• •
  Butter(30g)
• •
  Nutmeg, Ground(1g)
• •
  Thyme, Fresh
• •
  1 bay leaf
• •
  Garlic
• •
  Wine, White, Dry(180g)
• •
  Low Sodium Beef Broth(480g)
• •
  Cheese, Gruyere(227g)

Instructions

1. 1Pat the chicken dry with paper towels and season all over with salt and pepper.
2. 2Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the chicken skin side down and cook 5–7 minutes until the skin is golden brown and releases easily from the pan. Flip and cook the other side 5 minutes until golden. Transfer to a plate.
3. 3Add the remaining olive oil to the same skillet and reduce heat to medium-low. Add the onions and cook, stirring occasionally, 40 minutes until deep golden brown. Stir in the butter, nutmeg, thyme, and garlic, cooking 1–2 minutes until fragrant and the butter is fully incorporated.
4. 4Increase heat to medium-high, add the white wine, and bring to a simmer. Cook 3–4 minutes, stirring occasionally, until the liquid reduces by half.
5. 5Pour in the beef broth, bring to a simmer over medium-high heat, and cook 10 minutes until the onions are very tender. Return the chicken skin side up to the skillet.
6. 6Transfer the skillet to a preheated 375°F oven and bake uncovered 15 minutes until the skin begins to brown. Remove from the oven and preheat the broiler.
7. 7Sprinkle the Gruyère evenly over the chicken and broil 3–5 minutes until the cheese is melted, bubbly, and golden, and the chicken's internal temperature reaches 165°F.
8. 8Divide the chicken and onion mixture evenly into 6 airtight containers while hot. Refrigerate up to 4 days or freeze up to 3 months.