French Onion Chicken with Caramelized Onions & Orzo

• servings: 4 servings
• active time: 30 minutes
• total time: 50 minutes

Ingredients

1 tbsp olive oil (for frying the onions)

1 tbsp butter (for frying the onions)

2 large yellow onions (sliced)

1 tsp balsamic vinegar

1 tsp dried thyme

1 tsp salt

1/2 tsp pepper

6 chicken thighs (bone in, skin on)

3 tbsp olive oil (1 tbsp for frying the chicken, and 2 tbsp for the chicken marinade)

1 tsp balsamic vinegar

6 cloves garlic (minced)

1 tsp dried thyme

1 tsp salt

1/2 tsp black pepper

1 ½ cups orzo (uncooked)

2 cups chicken stock (salted)

1 cup heavy cream

green onions (chopped, optional for topping)

Directions

Bring a large oven safe pan to low medium heat. Preferably cast iron if you have.

Add 1 tbsp of butter and 1 tbsp of olive oil, and add your sliced onions. Cook low and slow for at least 20 minutes, stirring often.

While your onions are cooking, prepare your chicken. Grab a large bowl and add your chicken thighs, olive oil, balsamic vinegar, garlic, dried thyme, salt and pepper. Mix to combine, ensuring all pieces of chicken are coated evenly. Set aside until ready to use.

Once your onions are golden in colour, add your balsamic vinegar, dried thyme, salt and pepper. Cook for an additional minute. Remove onions from the pan, and set aside.

To the same pan, set to medium/heat, add a tbsp of olive oil. Pan fry your chicken thighs on each side for 1-2 minutes, or until golden. *Don't worry about cooking the chicken all the way, it will finish cooking in the oven.

Remove chicken from the pan, add in your orzo and lightly toast for 1-2 minutes. Turn off the heat.

Add back your caramelized onions, chicken stock, and heavy cream.

Nestle in the chicken thighs, cover and cook in a 425 °F oven for 20-30 minutes, or until orzo and chicken are fully cooked.

Top with fresh green onions if using, and enjoy!