A different take on chicken, essentially cooking it in a homemade French Onion style soup. This is a one-pan dish that goes from stovetop to oven, so be sure to use an oven-proof skillet or Dutch oven when cooking it.
Adapted from Sugar Maple Farmhouse
Preheat oven to 350 F. In a small bowl, combine all ingredients for the chicken seasoning except for the olive oil and mix well.
Rinse and pat dry the chicken. Rub 1 teaspoon of olive oil on both sides of the chicken, then sprinkle the seasoning mixture on both sides.
In a large ovenproof skillet or Dutch oven, heat the remaining teaspoon of olive oil from the chicken seasoning over medium heat. Place the seasoned chicken in the skillet and cook/sear for approximately 2 minutes per side (the chicken will not be fully cooked). Remove the chicken to a plate and set aside.
Add two tablespoons of olive oil to the skillet, then add the onions and shallots. Cook for 15 minutes, stirring frequently, until the onions have caramelized. Add butter and garlic and cook another 5 minutes, still stirring frequently.
Add the wine to the pan to deglaze it, cooking for 3-4 minutes and scraping up the brown bits off the bottom. Add the beef stock, Worcestershire sauce, and beef bouillon paste and mix thoroughly. Add the thyme sprigs, salt, and pepper, then reduce heat to low and simmer 5 minutes.
Add the chicken back to the skillet, spooning sauce over them to keep the tops from drying out. Cover and bake in the oven 15-20 minutes or until the chicken is cooked through.
Remove the skillet from the oven and set the controls to Broil. Top chicken with shredded cheese and place back into the oven uncovered to broil 1-2 minutes or until the cheese has melted. Remove from oven and let rest 10 minutes before serving.
Servings 6
Serving Size 8 oz
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.