French Onion Chicken

Ingredients: 

3 tbsp. olive oil, separated
1 huge onion, divided and meagerly cut
2 tsp. hacked crisp thyme
legitimate salt
Newly ground dark pepper
2 cloves garlic, minced
1¾ lb. boneless skinless chicken bosoms, cut into 1" pieces
½ tsp. dried oregano
2 tbsp. generally useful flour
1½ c. low-sodium meat juices
1 c. destroyed Gruyère

Hacked parsley, for decorate (discretionary)

Method: 

In an enormous skillet over medium warmth, heat 2 tbsp olive oil. Include onions and season with salt, pepper, and thyme. Diminish warmth to medium-low and cook, blending at times until onions are caramelized and jammy, around 25 minutes. Mix in garlic and cook until fragrant, around 1 moment. Mood killer warmth and evacuate onion blend. Wipe skillet clean.

In a huge bowl, season chicken with salt, pepper and oregano, at that point hurl with flour. Warmth remaining oil in a similar skillet over medium high warmth. Include chicken and cook until brilliant on all sides and for the most part cooked through, around 8 minutes.

Include hamburger soup and return cooked onions to skillet. Heat blend to the point of boiling, at that point at that point evoke warmth and stew until chicken is cooked through and hamburger soup decreases somewhat, around 10 additional minutes.

Include Gruyère and spread skillet with a cover. Cook until cheddar is melty, around 2 minutes. Expel from warmth and trimming with parsley. Serve warm.