FRENCH ONION CHICKEN

 FRENCH ONION CHICKEN

INGREDIENTS: 1/2 DOZEN BONELESS CHICKEN THIGHS, 2 WHITE ONIONS, 1 YELLOW ONION, 1 PURPLE ONION, 4 SCALLIONS, 8 GARLIC CLOVES, 2 TBS GARLIC POWDER, THYME, SALT & PEPPER, 4 TBS BUTTER, 2 TBS OLIVE OIL, 2 TBS FIG BALSAMIC VINEGAR, 2 CUPS BEEF BROTH, 6 SLICES SWISS CHEESE, 2 TBS FLOUR

GARNISH: FRESH PARSLEY

I USED A DUTCH OVEN FOR THIS RECIPE

THINLY SLICE THE GARLIC AND ONIONS AND SAUTE FOR 45 MINUTES IN THE BUTTER AND OIL. AFTER 25 MINUTES, ADD THE VINEGAR AND KEEP STIRRING OFTEN. SET ASIDE.

SEASON BOTH SIDES OF THE CHICKEN WITH THE DRY SPICES AND SIT ON COUNTER FOR HALF HOUR BEFORE COOKING SO THEY AREN'T REALLY COLD. FRY IN THE SAME PAN YOU COOKED THE ONIONS FOR 3 MINUTES PER SIDE. 

MIX THE FLOUR IN THE BEEF BROTH AND CONTINUE TO STIR UNTIL THE FLOUR DISSOLVES. ADD THE BROTH MIX TO THE PAN. ADD THE ONIONS, COVER AND COOK ON A MEDIUM LOW HEAT FOR 15 MINUTES. 

ADD A PIECE OF CHEESE ON EACH PIECE OF CHICKEN. TURN OFF THE HEAT, COVER AND WAIT 5 MINUTES. 

GARNISH WITH LOTS OF FRESH PARSLEY.