- Prep time 20 minutes
- Total time 1 hour & 30 minutes
- Portion size 4 servings
- Credits : Canadian Living Magazine: January 2023
Ingredients
Method
Preheat oven to 425°F. Brush chicken pieces on each side with half of the oil. Season with salt and pepper. In large cast-iron skillet over medium-high heat, cook chicken pieces, skin side down, until golden brown, 4 to 5 minutes. Turn chicken over; cook for 2 minutes more. Tranfser to plate and set aside.
In same skillet, melt butter with remaining oil. Add onions; cook, stirring occasionally, until soft and beginning to brown, 8 to 10 minutes. Add garlic and thyme; cook for 1 minute. Add wine and bring to boil; cook until almost completely evaporated, about 5 minutes. Transfer half of the onion mixture to bowl; set aside.
Add flour to skillet and toss to coat remaining onion mixture. Cook for 1 minute. Stir in broth, mustard and vinegar. Bring to boil; add reserved chicken pieces. Transfer skillet to oven and bake for 30 minutes.
Top chicken with reserved onion mixture and sprinkle with shredded cheese. Season with pepper. Return chicken to oven and bake until chicken is no longer pink inside, about 10 minutes. Continue cooking under broiler until cheese is golden, 2 to 3 minutes. Sprinkle with fresh thyme and serve with bread or croutons, if desired. (Make-ahead: Can be stored in airtight container and refrigerated or frozen for up to 2 months.)
Nutritional facts Per serving
- Calories 650
- Total fat 42 g
- Saturated fat 16 g
- Cholesterol 150 mg
- Sodium 785 mg
- Total carbohydrate 23 g
- Fibre 2 g
- Sugars 8 g
- Protein 44 g
- Iron 2.5 mg
