Ingredients:

  • 4 boneless, skinless chicken thighs (about 1.5 lbs / 680g)
  • 1 tablespoon olive oil (15ml)
  • 1 tablespoon unsalted butter (14g)
  • 2 large yellow onions, thinly sliced (about 2 lbs / 900g)
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme (5ml)
  • 1/2 teaspoon dried rosemary (2.5ml)
  • 1/4 teaspoon red pepper flakes (optional) (1.25ml)
  • 1/2 cup dry sherry (120ml) - or dry white wine
  • 4 cups chicken broth (950ml)
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • 4 slices crusty bread (like baguette or sourdough), cut into 1-inch cubes
  • 2 tablespoons olive oil (30ml)
  • 1 cup shredded Gruyère cheese (about 4 oz / 113g)
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Season chicken with salt and pepper. Sear in hot olive oil and butter in a Dutch oven until golden brown on both sides. Remove chicken and set aside.
  2. Add onions to the Dutch oven. Cook over medium-low heat, stirring occasionally, until deeply caramelized (about 30-40 minutes).
  3. Stir in garlic, thyme, rosemary, and red pepper flakes (if using) to the onions. Cook for 1 minute until fragrant.
  4. Pour in sherry (or white wine) to deglaze the pot, scraping up any browned bits. Add chicken broth and bay leaf. Bring to a simmer.
  5. Return the seared chicken to the pot. Cover and braise in a preheated oven at 350°F (175°C) for 30-40 minutes, or until chicken is cooked through and tender (internal temperature reaches 165°F / 74°C).
  6. While the chicken is braising, toss bread cubes with olive oil, salt, and pepper in a skillet. Cook over medium heat, stirring frequently, until golden brown and crispy. Sprinkle with Gruyère cheese and cook until melted and bubbly.
  7. Remove the bay leaf from the braised chicken. Ladle the chicken and onion mixture into bowls. Top with Gruyère croutons and fresh parsley.