Name: Cheesy "French Onion" Chicken Thighs with Mushrooms, Thyme & Parsley
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 355 ml chicken or vegetable broth; 1.36 kg chicken thighs, boneless skinless; 1 small pkg fresh thyme; 6 cloves garlic; 1 small bunch Italian (flat-leaf) parsley; 1 (227 g) block mozzarella cheese; 85 g Parmesan cheese; 0.68 kg white mushrooms; 3 medium yellow onions; black pepper; butter, unsalted; salt; Worcestershire sauce

Cheesy "French Onion" Chicken Thighs with Mushrooms, Thyme & ParsleyCheesy "French Onion" Chicken Thighs with Mushrooms, Thyme & Parsley — a 45-minute dinner recipe with 13 ingredients, serving 6.Ingredients

355 ml chicken or vegetable broth

1.36 kg chicken thighs, boneless skinless

1 small pkg fresh thyme

6 cloves garlic

1 small bunch Italian (flat-leaf) parsley

1 (227 g) block mozzarella cheese

85 g Parmesan cheese

0.68 kg white mushrooms

3 medium yellow onions

black pepper

butter, unsalted

salt

Worcestershire sauce

Instructions

Preheat a large pot over medium heat.

While the pot heats up, pat the chicken thighs dry with paper towels. Season with salt and pepper on both sides.

Once the pot is hot, add butter and swirl to coat the bottom. Working in batches if necessary, add chicken to the pot and pan-fry until golden and cooked through, 3-4 minutes per side. Transfer to a large baking dish in a single layer and cover with foil. (Reserve pot with drippings.)

Meanwhile, wash and dry the fresh produce.

Peel, halve, and thinly slice onions into half-moons.

Return pot to medium heat. Add more butter and swirl to coat the bottom. Add onion and salt; cook, stirring occasionally, until soft and caramelized, about 20 minutes.

While the onions cook, peel and mince garlic; place in a medium bowl.

Thinly slice mushrooms and add to the bowl with the garlic.

Slide thyme leaves off the stems; discard the stems and add leaves to the bowl.

Shave parsley leaves off the stems; discard stems and mince the leaves.

When the onions are done, add garlic, mushrooms, thyme, half of the parsley (reserving the rest for garnish), broth, and Worcestershire to the pot; stir to combine. Bring to a boil, then reduce heat to a simmer and cook, stirring occasionally, until liquid is reduced by half, 5-6 minutes.

Meanwhile, thinly slice mozzarella. Finely grate Parmesan.

Preheat oven to broil on high and position rack in the upper third of the oven.

When the veggies are done, transfer to the baking dish, arranging them around the chicken; top chicken with mozzarella and Parmesan. Place baking dish in the oven and broil until cheese is melted and bubbly, 4-5 minutes. Remove from oven.

To serve, divide veggies and chicken between bowls or plates. Top with reserved parsley and enjoy!

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