Ingredients
2 lbs boneless chicken thighs
3 large sweet onions, sliced
3 tsp salt
1 tsp black pepper
2 tbsp olive oil
1 tsp thyme
1 bay leaf
6 cloves garlic, minced
8 oz (about 2/3 cup) fresh mozzarella
8 oz (about 2/3 cup) Gruyère or provolone
2 ½ cups chicken stock
Directions
Step 1
Preheat oven to 375°.
Step 2
Sprinkle salt and pepper on your chicken. Heat your pan over medium-high heat with olive oil added.
Step 3
Cook chicken thighs on each side for about 5-7 minutes, until crispy golden brown. Once done, remove and set aside.
Step 4
In the same pan without cleaning it, add in your sliced onions over medium heat. Cover and let cook, stirring occasionally. Should take about 25-30 minutes to caramelize.
Step 5
Once caramelized, add in your thyme, bay leaf, garlic, and salt/pepper. Stir.
Step 6
Add in the chicken stock, increasing heat to medium-high again, and bring to a simmer.
Step 7
Increase heat to high. Add in chicken thighs and bring to a boil. Once boiling, place into the oven for 15 minutes.
Step 8
Remove from the oven, sprinkle cheese over the top, and place back into the oven under the broiler. Shouldn’t take more than 5 minutes, but watch closely so you don’t burn it.
Step 9
Serve over garlicky mashed potatoes and enjoy!
