We love that this recipe comes together in one skillet and in less than an hour, meaning it's WAY faster than French Onion Soup. Dunking good bread into the extra pan sauce is highly encouraged. Dinner Recipes, Dinner Ideas, Dinner Appetizer, Dinner, Dinner Side Dish, Dinner Dessert
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 3 tbsp. extra-virgin olive oil, divided 1 large onion, halved and thinly sliced https://4.bp.blogspot.com/-g3moZlwQ1e0/Xa_HGYqmoFI/AAAAAAAACn8/w7EVkyRLRMEWR_2mb-ShzqqmM-SKIm7tACNcBGAsYHQ/s1600/Basil_%2526_Lemon_Baked_Salmon_In_Foil.jpg=B28&C28&B29 Kosher salt Freshly ground black pepper etc.
Instructions:
Step 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.
After that, 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.
Next step is, 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.
