Sort ingredients
schuyler123
QR Code
Listen
PdfClean pat chicken dry and season with listed seasonings. Heat a large skillet over medium heat. Add 2-3 tbsp olive oil. Place chicken skin side down and sear for 5-6 minutes until golden brown. Flip and cook another 10-15 minutes. Remove from skillet and set aside.
In the same skillet, add butter. Once melted, add sliced onions. Stir to combine with pan drippings. Add sugar and cook for about 10 minutes, stirring occasionally, until onions soften and begin caramelizing. Add minced garlic and cook 1 minute until fragrant.
Sprinkle in flour, starting with 1 tablespoon. Stir well and add more as needed until most liquid is absorbed and mixture thickens. Deglaze with white cooking wine. Stir well. Gradually pour in beef broth, stirring continuously. Bring to a light simmer. Season lightly with salt, pepper, onion powder, garlic powder, and browning sauce. Only need 1-2 teaspoons of browning sauce.
Return chicken thighs to skillet, nestling them into the gravy. Simmer uncovered for 20-25 minutes or until fully cooked. Stir. Add a splash of water if sauce becomes too thick.
Preheat oven to 350°F. Top each thigh with shredded Gruyere. Spoon a little gravy over the cheese. Sprinkle dried parsley. Bake 10 minutes until cheese melts. Broil 3-5 minutes until golden and bubbly.