Ingredients:

  • 1.5 lbs bone-in, skinless chicken thighs
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp avocado oil
  • 3 large yellow onions, thinly sliced
  • 2 tbsp grass-fed butter
  • 2 cloves garlic, minced
  • 1 tbsp balsamic vinegar
  • 1/2 cup low-sodium beef bone broth
  • 1/2 cup plain full-fat Greek yogurt
  • 1 tsp Worcestershire sauce
  • 1 cup shredded Gruyère cheese
  • 1/4 cup toasted sourdough breadcrumbs
  • 2 sprigs fresh thyme

Instructions:

  1. Pat the chicken thighs bone-dry with paper towels and season with salt and pepper. Heat avocado oil in a large cast-iron skillet over medium-high heat. Sear the chicken until a deep golden crust forms, about 5 minutes per side. Remove and set aside.
  2. Reduce heat to medium. Add butter and sliced onions to the skillet. Cook for 15–20 minutes, stirring occasionally and scraping the browned bits (fond) from the bottom, until onions are jammy and mahogany-colored.
  3. Stir in the minced garlic, balsamic vinegar, and beef bone broth. Simmer for 3–5 minutes until the liquid reduces by half.
  4. In a small bowl, whisk the Greek yogurt and Worcestershire sauce. Nestle the seared chicken back into the onion mixture. Dollop the yogurt mixture over each thigh, then top with shredded Gruyère and sourdough breadcrumbs.
  5. Transfer the skillet to a 400°F (200°C) oven. Bake for 20–25 minutes until the cheese is bubbling and golden, and the internal temperature of the chicken reaches 165°F (74°C). Garnish with fresh thyme before serving.