I have a deep, secret love for chicken thighs. I feel like it’s not girly to say things like “Oh yeah, I love the dark meat” so whenever I’m at someone else’s house, I always go for the white meat. Just because I don’t want to be judged. But there’s something magical about how chicken thighs pretty much just melt in your mouth. I can’t get enough.
I made this recipe almost 2 months ago but didn’t post it because I didn’t like the pictures. I went scrolling through my Flickr stream recently and the picture made me hungry immediately. You know it’s good chicken when that happens! So I didn’t I could hold back no longer.
It’s so good, y’all. The chicken seriously falls apart – even more than usual! – after being braised. And topped with caramelized onions and Swiss? Please. We made grilled sandwiches with the leftover meat and onions (and more Swiss, of course) and it was mindblowing.
- 3 tablespoons unsalted butter
- 2 pounds onions sliced into thin half-moons
- Kosher salt and freshly ground black pepper
- 4 garlic cloves sliced
- 2 small sprigs thyme leaves only
- 4- inch sprig rosemary
- 2 cups chicken broth divided
- 1 tablespoon balsamic vinegar
- 2 tablespoons Dijon mustard
- 3 pounds boneless skinless chicken thighs
- 2 ounces Swiss cheese finely grated (about 1 cup)
Melt the butter in a deep 10-inch sautÃ© pan over medium heat. When the butter has melted completely and foams up, add the onions. They will fill the pan to the top, at this point. Stir as you add the onions to coat them in the butter. Sprinkle lightly with salt and black pepper. Cook the onions for about 40 minutes over low or medium heat, stirring occasionally.
When the onions have developed an evenly light beige color throughout, add the garlic, thyme leaves, and whole rosemary sprig, and cook for a few minutes more, stirring frequently. Turn the heat up to high and cook for a further 5 minutes, stirring frequently. You want dark, slightly burnt spots to appear on the onions, and for them to develop a rich mahogany color. When the onions get quite dark, add 1 cup of the beef or chicken broth. Add it slowly, stirring and scraping the pan vigorously to scrape up any burnt or stuck-on bits. When the liquid has been added, bring it back up to a simmer and simmer lightly for 5 minutes, or until it is somewhat reduced.
Take the onions off the heat and pour them into a 3-quart oven-safe dish with a lid. (If you don't have a Dutch oven or another oven-safe dish with a lid, you can use a 9x13-inch baking dish. Just cover it tightly with a double layer of foil.)
Heat the oven to 325Â°F.
While the onions are cooking, brown the chicken. Heat another 10-inch or cast iron skillet over medium-high heat. Pat the chicken thighs dry and season lightly with kosher salt and black pepper. When the skillet is hot, add the thighs and brown for about 3 minutes on each side, 6 minutes total. When they've developed a golden-brown crust, remove from the pan and set on top of the caramelized onions in the baking dish.
Add the remaining 1 cup broth to the pan. Stir vigorously, scraping up any browned bits on the bottom of the pan. Whisk in the balsamic vinegar and Dijon mustard. Simmer for about 5 minutes or until reduced by half. Pour this sauce over the chicken and onions, and put the lid on the baking dish. The chicken and onions will look quite saucy; there will be plenty of liquid in the baking dish.
Bake at 325Â°F for 30 minutes. Remove the chicken from the oven and turn the heat up to broil. Take the lid off the baking dish, and sprinkle the cheese evenly over the top of the chicken. When the broiler has heated up, return the dish to the oven and broil for 3 to 4 minutes, or until the cheese is melted and golden on top.