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Feast your eyes on this Foodies! French onion meets chicken in this delicious slow-cooked recipe, perfect for busy weeknights! This tasty meal is well worth the wait with the warm, home-style flavors. Break out the baguettes and start cooking!

French Onion Chicken

Serves 4–6

Tip: No slow cooker? No problem! Use a Dutch oven and bake the chicken in a 275–300°F oven.  

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

Ingredients:

2 Tbsp olive oil

2 large onions, thinly sliced

3 lbs boneless skinless chicken thighs, fat trimmed

1 tsp salt

1/2 tsp black pepper

1 cup red wine

1 tsp fresh thyme, chopped

1-1/2 cups beef broth

2 Tbsp Worcestershire

1 bay leaf

2 Tbsp cornstarch

2 Tbsp water

1-1/2 cups gruyère cheese, shredded

Crusty French bread, for serving

Preparation:

In a large skillet, heat the olive oil over medium-low heat. Add the onions and cook until caramelized, about 20 minutes, stirring frequently to prevent them from burning.

Meanwhile, season both sides of the chicken with the salt and pepper. In another large skillet over medium-high heat, sear the chicken on both sides until golden brown. Place the chicken in the bottom of a slow cooker.  

When the onions in the skillet have caramelized, add the red wine and cook for 1 minute. Add the thyme, beef broth, Worcestershire, and bay leaf, then bring the combined ingredients to a simmer. This onion mixture can then be poured over the chicken in the slow cooker. Cover the slow cooker with the lid and cook on high for 2–3 hours (or low for 4–6 hours) until the chicken is tender.

In a small mixing bowl, stir together the cornstarch and the water to make a slurry. Add the slurry to the slow cooker and gently stir to thicken the broth. Cook for 2 minutes, then season to taste. Sprinkle the cheese over the chicken, place the lid back on the slow cooker, and cook for 5 minutes until the cheese melts.

Serve with crusty French bread.

Enjoy Foodies!

David

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