Description
The ultimate one-pan comfort meal that combines two classics! Caramelized onions and gooey cheese transform ordinary chicken and rice into something truly crave-worthy.
Ingredients
Scale
- 2 lbs (900g) bone-in, skin-on chicken thighs (about 6–8 thighs)
- 3 large yellow onions (about 2 lbs/900g), thinly sliced
- 2 tablespoons (30g) unsalted butter
- 1 tablespoon (15ml) olive oil
- 1½ cups (300g) long-grain white rice, rinsed and drained
- 3 cups (720ml) chicken broth, preferably low-sodium
- 2 tablespoons (30ml) Worcestershire sauce
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
- 2 bay leaves
- 2 cloves garlic, minced
- 1 cup (100g) Gruyère cheese, shredded
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Season chicken thighs generously with salt and pepper on both sides. Let sit at room temperature for 15 minutes.
- In a large skillet or Dutch oven, melt butter with olive oil over medium heat. Add sliced onions with a pinch of salt and cook slowly for 25-30 minutes, stirring occasionally, until deeply caramelized.
- Add minced garlic and thyme to the caramelized onions and cook for 30 seconds until fragrant.
- Add Worcestershire sauce and ¼ cup chicken broth, scraping up any browned bits from the bottom of the pan.
- Transfer onions to a bowl. Return pan to medium-high heat and place chicken thighs skin-side down. Sear for 5-6 minutes until skin is golden and crispy, then flip and cook for 2 more minutes.
- Return caramelized onions to the pan, arranging around the chicken. Add rinsed rice, remaining chicken broth, and bay leaves.
- Bring to a simmer, then reduce heat to low, cover and cook for 20-25 minutes until rice is tender and chicken reaches 165°F (74°C).
- Sprinkle Gruyère cheese over the dish, cover for 2-3 minutes to melt, or broil for 1-2 minutes for a golden finish.
- Remove bay leaves, garnish with fresh parsley, and serve hot.