Averie Cooks

-1 To a large, heavy-bottom skillet or pan that can go from stove to oven***, add the onions, butter, and heat over medium-low heat to melt the butter and allow the onions to caramelize. Tips - Please read the blog post for more details. Do not rush the caramelization process, it will take at least 20 to 30 minutes, up to 1 hour, to properly caramelize onions. Do not rush it because you'll just burn the onions rather than caramelize them. Use medium low heat and if they're cooking too quickly, turn the heat down. Stir and toss every 3 to 5 minutes or so. Onions are ready when they are a deep and rich brown color, sweet, soft, and almost jam-like. Go darker and deeper than my photos show.
-1 In the final moments of caramelizing the onions, add the garlic, thyme, oregano, stir to combine, and cook for a minute or two, stirring constantly.
-1 After the onions have caramelized, remove them from the skillet; set aside in a bowl.
-1 Add the olive oil to the same skillet (you don't have to wash it even if it looks dark and ugly), season the chicken with the salt and pepper on both sides, and place it in the skillet with the skin-side up (if your chicken has skin on it).
-1 Allow it to sear for 5 minutes on each side over medium heat.
-1 After 10 minutes and the chicken has been seared and is lightly browned on both sides, remove it from the skillet; set aside momentarily
-1 Add the onions back into the skillet, add the beef broth, wine (be careful it may bubble up!), and stir to combine.
-1 Add the chicken back into the skillet, and allow it to simmer gently for 20 minutes, or until cooked through (160F for breasts and 170F for thighs on a digital thermometer), and the wine-broth sauce has reduced by half. Tips - While the chicken simmers, preheat the oven to 375F. Make sure to cook your chicken until it's done - not more and not less - because all pieces of chicken will vary and therefore so will cooking times. Using a thermometer will ensure accuracy and remove guesswork.
-1 After the chicken is done, evenly sprinkle the cheeses over the top of each piece of chicken.
-1 Place the skillet in the oven and bake for 5 to 10 minutes, or until the cheese has melted, and is as golden browned as desired. Tip - Keep an eye on it because the cheese may melt faster than you think and you do not want to burn it, especially at this point!
-1 Remove the skillet from the oven, evenly sprinkle with parsley as desired, and serve immediately. Chicken is best warm and fresh but extra will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months.