Name: French Onion Chicken and Rice Bake
Ingredients: 6-8 bone-in, skin-on chicken thighs (about 2 pounds); 2 tablespoons olive oil, divided; 3 large yellow onions (about 2 pounds), thinly sliced; 2 tablespoons unsalted butter; 2 teaspoons fresh thyme leaves (or 1 teaspoon dried); 2 cloves garlic, minced; 1 tablespoon all-purpose flour; 1/2 cup dry white wine (or additional broth); 1 1/2 cups low-sodium beef broth; 1 1/2 cups uncooked long-grain white rice, rinsed and drained; 1 cup shredded Gruyère cheese (about 4 ounces); 1/4 cup grated Parmesan cheese; 1 tablespoon fresh parsley, chopped (for garnish); Salt and freshly ground black pepper, to taste

Description

This French Onion Chicken and Rice Bake is what comfort food dreams are made of all the flavor of your favorite soup transformed into a complete meal that practically cooks itself.

Ingredients

Scale

6–8 bone-in, skin-on chicken thighs (about 2 pounds)
2 tablespoons olive oil, divided
3 large yellow onions (about 2 pounds), thinly sliced
2 tablespoons unsalted butter
2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
2 cloves garlic, minced
1 tablespoon all-purpose flour
1/2 cup dry white wine (or additional broth)
1 1/2 cups low-sodium beef broth
1 1/2 cups uncooked long-grain white rice, rinsed and drained
1 cup shredded Gruyère cheese (about 4 ounces)
1/4 cup grated Parmesan cheese
1 tablespoon fresh parsley, chopped (for garnish)
Salt and freshly ground black pepper, to taste

Instructions

Preheat oven to 375°F (190°C). Pat chicken thighs dry, season with salt and pepper. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear chicken skin-side down for 5-6 minutes until golden, flip and cook 2 more minutes. Transfer to a plate.
In the same pan, add remaining oil and butter. Add sliced onions with a pinch of salt and cook over medium-low heat for 25-30 minutes, stirring occasionally, until deeply caramelized. Add thyme and garlic in the last 2 minutes.
Sprinkle flour over onions and stir for 1 minute. Add wine, scrape up browned bits, and simmer 1-2 minutes. Pour in beef broth and simmer 3-4 minutes until slightly thickened.
Stir in rinsed rice until evenly distributed. Season with salt and pepper. Arrange seared chicken on top, skin-side up.
Cover with lid or foil and bake for 35 minutes. Remove cover, sprinkle with Gruyère and Parmesan cheeses, and bake uncovered for 10-15 minutes more until cheese is golden and chicken reaches 165°F.
Let rest 10 minutes before garnishing with parsley and serving.