French Onion Chicken

Ingredients

• 4 large chicken breasts (, skin-on)
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 tbsp olive oil (, or as needed)
• 1 tbsp unsalted butter
• 2 tbsp unsalted butter
• 3 large onions (, cut into thin slices)
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 1 tbsp fresh thyme (, plus extra to serve)
• 2 tsp light brown sugar
• 1/2 tbsp Dijon mustard
• 3 cloves garlic (, sliced or minced)
• 1/3 cup (80ml) Marsala (, sherry or dry white wine)
• 1 tbsp flour
• 2 cups (500ml) chicken broth
• 1/3 cup (80ml) cream (heavy / double)
• Gruyere cheese (, grated to serve)

Instructions

1. 1

   Pat the chicken breasts dry using paper towels and season well with sea salt and black pepper.

2. 2

   Heat oil and butter in a large casserole dish. Place the chicken breasts in the hot pan, skin-side down. Cook for 4-5 minutes or until the skin is deeply golden then turn over and cook the underside for a couple of minutes. Transfer the chicken onto a plate and set aside.

3. 3

   Add the sliced onions and season with salt and pepper. Cook over high heat, stirring until they start to brown.

4. 4

   Sprinkle with the sugar and thyme, add the wine, cover with a lid (a glass one if possible so you can check on the onion's progress) and sweat the onions for 20 minutes or so, stirring occasionally.

5. 5

   Remove the lid and cook for 15 minutes, stirring frequently, until the onions are very soft and golden.

6. 6

   Add the butter, garlic, Dijon mustard and flour and stir well, cooking for a minute or so. Gradually stir in the chicken broth and bring to a simmer.

7. 7

   Reduce the heat, return the chicken breasts and their juices to the pan and cover with a tight fitting lid. Cook for 6-9 minutes, depending on their thickness, or until cooked through (165°F /75°C on a meat thermometer). Set chicken aside onto a plate.

8. 8

   Stir in the cream and check the seasoning, adding salt and pepper if needed. Serve the chicken breasts over mashed potatoes, rice or noodles with a generous grating of Gruyere cheese and a sprinkling of fresh thyme leaves.