Braised Chicken Thighs with Caramelized Onions and Gruyere

Ingredients

• 1 stick salted butter, divided in half
• 2 pounds yellow onions, sliced
• 3 cloves of garlic, minced
• 3 Rosemary sprigs
• 2 cups chicken broth
• 2 tbsp Dijon mustard
• 1 tbsp balsamic vinegar
• 3 pounds skinless chicken thighs (mine were bone-in)
• Salt and pepper
• 2 oz Gruyere cheese, shredded or shaved

Instructions

1. Melt 1/2 stick of butter over medium heat and add onions.
2. Sprinkle with salt and pepper and cook for about 30 minutes, stirring occasionally.
3. Add garlic and 1 Rosemary sprig, stir and cook for about 3 minutes, then add 1 cup of chicken broth. Simmer for about 5 minutes, until the liquid is slightly reduced.
4. Add the onion mixture to a 9×11 baking dish and preheat oven to 325 degrees.
5. Increase the heat to medium high, add the remaining butter.
6. While the butter is melting, salt and pepper the chicken thighs and add to the pan when butter has melted.
7. Braise for about 1-2 minutes on each side, remove from heat and place them on top of the onions in the baking dish.
8. Add the remaining chicken broth to the pan, whisking up any pieces on the bottom, and add the Dijon mustard and vinegar. Whisk until reduced a little, and pour over the chicken and onions.
9. Place remaining Rosemary sprigs on top of chicken, cover tightly with aluminum foil and cook for 45 minutes.
10. Remove foil, increase oven temp to 450 and sprinkle chicken with cheese.
11. Bake for 5 minutes, or until cheese has melted.