Tender chicken, caramelized onions, in a rich broth. These french onion chicken thighs take the classic soup and turn it into a delicious one pan meal. It's incredibly easy and is a recipe that everyone is bound to love.
0 Heat the 2 tablespoons butter in a large, oven proof skillet over medium-high heat. Once hot, add chicken and cook for 5-7 minutes or until golden (it will finish cooking in the oven). Transfer chicken to a plate and tent with foil, don't wipe out skillet.
1 Melt 4 tablespoons butter and 1 tablespoon olive oil in the chicken drippings over medium heat. Add the onions. Cook, stirring occasionally, until onions are caramelized and deep golden brown, about 20-25 minutes. Turn down the heat and/or add additional butter/olive oil if the onions start to burn.
2 The last 10ish minutes or so of cooking the onions, preheat the oven to 400 degrees F.
3 Once the onions have finished caramelizing, add the garlic, red pepper flakes, and coconut aminos. Stir to combine. Next add the beef broth, rosemary, thyme, salt and pepper.
4 Add in almond flour and stir until fully combined. Bring to a boil and then reduce heat to a simmer. Simmer for about 5 minutes until sauce has thickened. Taste and season with salt and pepper if desired.
5 Return chicken to skillet and cover with some of the sauce.
6 Place skillet in oven for about 10 minutes or until chicken is cooked through.
7 Remove skillet from oven. Serve french onion chicken thighs hot with either rice or roasted potatoes and veggie of choice.
