Ingredients:

  • 1.75 lbs bone-in, skin-on chicken thighs
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 2 tbsp neutral oil
  • 2 large yellow onions, thinly sliced (approx. 500g)
  • 1.1 oz French onion soup mix packet
  • 10.5 oz condensed French onion soup
  • 0.5 cup dry white wine
  • 1 cup low-sodium chicken broth
  • 2 cloves garlic, minced
  • 1 tsp fresh thyme leaves
  • 1 cup shredded Gruyère cheese
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Pat the chicken thighs bone-dry with paper towels and season both sides with salt and pepper.
  2. Heat oil in a 12-inch cast-iron skillet over medium-high heat. Place chicken skin-side down and sear for 6–8 minutes until golden. Flip and sear for 3 minutes, then remove chicken and set aside.
  3. Reduce heat to medium. Add sliced onions to the skillet and sauté for 10 minutes in the chicken fat. Stir in minced garlic and thyme, cooking for 60 seconds.
  4. Pour in the white wine, scraping the bottom of the pan with a wooden spoon to release the fond. Stir in the soup mix, condensed soup, and chicken broth.
  5. Return the chicken to the pan. Simmer over low heat for 15-20 minutes or until chicken reaches an internal temperature of 175°F (79°C).
  6. Top each chicken thigh with shredded Gruyère cheese. Cover the pan for 2 minutes or place under a broiler until melted and bubbly. Garnish with fresh parsley.