Melted Brie and Caramelized Onion Chicken
This chicken is so tender, juicy and full of flavour. Simple ingredients, with the cheaper cut of chicken, it makes a great main dish. Serve with a side of carrots or peas, rice made with the broth from the chicken, and you will have a delicious dinner. If you are not a fan of chicken skin, feel free to purchase the skinless chicken- always alter recipes to fit your preferences!
For an alternative recipe using chicken breasts, which I will definitely have to try, try this Cuts and Crumbles recipe!
2-3 Onions, thinly sliced
1.5 lbs Bone in, skin on, chicken thighs
Approx. half a wheel of Brie Cheese, sliced, rind removed (1 slice per chicken thigh)
2 Cups Low Sodium Chicken Broth
3 Tbsp Olive Oil (or Butter)
½ Cup Dry White Wine
1 Tbsp Paprika
1 Tbsp Garlic Powder
1-2 Tbsp Dried Rosemary
Salt and Pepper to taste
Preheat oven to 425°F.
Season both sides of chicken thighs with the Paprika, Garlic Powder, Dried Rosemary, Salt, and Pepper. Set to the side.
In a dutch oven over medium-high, heat the olive oil, wine and 1/2 cup of chicken broth until it starts to simmer.
Add the chicken thighs, and brown each side, about 3-4 minutes each.
Remove the chicken thighs and set aside once more.
Lower the heat to about medium-low and add your sliced onions. You can also add a bit more of the spices if you wish. Cook the onions, stirring occasionally, for about 20 minutes. The onions should turn golden brown.
Add the thighs back to the dutch oven, on top of the onions.
Add the last cup and a half of chicken broth, cover, and cook in the oven for about 25-35 minutes. The juices should run clear and the chicken should no longer be pink (an internal temp of about 165°). If you decided to use skin-less thighs, cook for about ten minutes less; keep an eye on them.
Remove the chicken from the oven, and spoon some of the broth and onions on top of the thighs.
As you prepare your plates, add the slice of brie to each thigh.
This should be the very last step.
The first time I made this recipe, I added the cheese with ten minutes left of cooking and the cheese had disappeared into the broth. While this still tasted great, it did not have the “gooey” melted cheese I had desired. Lesson learned! The cheese does not need a high temp or a long cook time to melt. Simply place the slice on the chicken right before serving as you plate.