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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.
Place onions in oven safe pan or casserole & top
with chicken & broth & bake covered for 10 minutes
and uncovered for 10 minutes more
Enjoy this recipe by Penny's Primal!

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