French Onion Chicken


1 lb Chicken thighs

2 Garlic cloves

2 lbs Onions

3T Margarine

1 t Dried Thyme

2 C Chicken broth

1 T Balsamic vinegar

2 t Dijon mustard

2 T Flour

Salt and pepper

1 T Olive Oil

Thyme Fronds for garnish


Pre-heat oven to 350F.

Melt the margarine over medium heat, add the onions and cook until a deep golden brown, about an hour, stirring occasionally, adding a bit of water or broth to deglaze the pan as needed.

Add the garlic, thyme and flour and cook for another minute while stirring.

Add half of the broth, deglaze the pan, bring to a boil, reduce the heat and simmer for 5 minutes.

Meanwhile, heat the oil in another pan over medium-high heat, season the chicken with salt and pepper, add the chicken and brown on both sides, about 2-4 minutes per side before setting aside.

Add the remaining cup of broth to the chicken pan, deglaze it, mix in the balsamic vinegar and mustard, bring to a boil, reduce the heat and simmer to reduce by half, about 5 minutes.

Place the onions in an oven safe pan, top with the chicken and broth from the chicken pan, cover and bake for 20 minutes.

Garnish with Thyme fronds when serving.