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–+ servings
250ml Caramelized Onion Infused Olive Oil – savory cooking oil
Garden Infuzions

French Onion Chicken with Caramelized Onion Blend Olive Oil

Tender chicken, sweet caramelized onions, and a savory pan sauce come together with Garden Infuzions Caramelized Onion Infused Olive Oil for a cozy, deeply flavored dinner.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, French
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 pounds boneless skinless chicken thighs
  • 2 tablespoons Caramelized Onion Infused Olive Oil
  • 1 tablespoon unsalted butter
  • 2 large yellow onions thinly sliced
  • 8 ounces cremini mushrooms sliced
  • 3 cloves garlic minced
  • 1 tablespoon all-purpose flour
  • 1 cup low-sodium chicken broth
  • 1/2 cup dry white wine
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded Gruyère cheese
  • 2 tablespoons chopped fresh parsley

Equipment

  • 1 Large skillet Heavy-bottomed preferred
  • 1 Tongs For searing and turning chicken
  • 1 Cutting board For onions, mushrooms, and parsley
  • 1 Chef’s knife For slicing and chopping
  • 1 set Measuring cups and spoons For broth, wine, flour, and seasonings

Method
 

Instructions
  1. Pat the chicken thighs dry and season both sides with salt and pepper.
  2. Heat the Caramelized Onion Infused Olive Oil and butter in a large skillet over medium-high heat.
  3. Sear the chicken for 4 to 5 minutes per side until browned, then transfer it to a plate.
  4. Reduce the heat to medium and add the onions with a pinch of salt. Cook, stirring often, for 15 to 20 minutes until deeply golden and soft.
  5. Add the mushrooms and cook for 4 to 5 minutes until they release their moisture and begin to brown.
  6. Stir in the garlic and flour, cooking for 1 minute to coat the vegetables.
  7. Pour in the broth, wine, and Worcestershire sauce, scraping up any browned bits from the pan.
  8. Add the thyme, then return the chicken and any juices to the skillet.
  9. Simmer for 10 to 12 minutes, spooning sauce over the chicken, until the chicken is cooked through and the sauce has thickened slightly.
  10. Top with Gruyère cheese, cover the skillet, and let it melt for 2 to 3 minutes.
  11. Finish with parsley and serve warm.

Notes

For extra onion flavor, let the onions take their time and color slowly. If you want a thicker sauce, simmer a few minutes longer before adding the cheese. This recipe pairs well with mashed potatoes, egg noodles, or crusty bread.

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