French Onion Chicken Skillet

This recipe is Whole30, Paleo, Gluten, and Dairy Free.

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If you like French onion soup then you are going to love this French Onion Chicken Skillet! It has all the yumminess of French onion soup cooked up in a pan with crispy chicken thighs. Served over Whipped Mashed Potatoes to soak up all the caramelized juices from the sauce. This recipe will feed 8 so you can easily cut it half for smaller servings but trust me you will want the leftovers!

INGREDIENTS

8-10 Chicken thighs, bone in & skin on

4 tbsp ghee, I like Fourth & Heart

3 lbs sweet onions, sliced

4 cloves garlic, chopped

1 tsp thyme, chopped

3-4 tbsp arrowroot powder

4 cups beef bone broth, I like Kettle & Fire

2 tbsp olive oil

1 tsp salt

1 tsp pepper

2 tbsp balsamic vinegar

4 tbsp Dijon mustard, I like Thrive Market

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DIRECTIONS

Melt ghee in a large pan over med heat

Add onions, cook till deep golden in color, about an hour, stirring occasionally

Add a bit of bone broth to deglaze pan if needed

Add garlic, thyme & arrowroot

Cook 1 minute, stirring constantly

Add 1/2 of the bone broth, deglaze pan & bring to a boil then reduce heat & simmer 5 minutes

Meanwhile heat oil in a second skillet, medium high

Season chicken with salt & pepper

Add to pan skin side down, brown for 7 minutes, flip for 7 minutes more

Remove to plate & preheat oven to 350˚

Add remaining broth, deglaze pan & mix in balsamic & Dijon & bring to a boil then reduce heat & simmer to reduce by half, approx. 5 mins.