French Onion Chicken with Peaches

French Onion Chicken with Peaches

Ingredients

• Chicken Thighs (You can also use breast)- I used 6 chicken thighs

• Gruyère cheese, shredded (enough to stuff the chicke)

• fresh thyme leaves

• Fresh sage

• S + P

• Sweet onion, thinly sliced (I used 1)

• Garlic Cloves, whole or sliced

• fresh sage, chopped and whole

• Peaches, sliced

• white wine,

• olive oil

• butter

Instructions

1. Preheat the oven to 400 degrees F and prepare a baking sheet by lining it with parchment paper, alternatively, you can use a cast iron.

2. Chop the thyme and sage, put it in a bowl and season it lightly with salt and pepper. Mix in the shredded cheese.

3. Loosen the skin of the chicken thighs so you can stuff it with the gruyere mix underneath the skin of chicken. Season the chicken with Salt and pepper and olive oil.

4. Melt together the olive oil and butter in a medium skillet over medium heat. Add the onion and season it lightly with salt and pepper. Cook it for about 5 minutes stirring frequently, when the onions start getting soft, add in about 1/2 cup of the white wine and garlic cloves. Continue cooking until the onions caramelize and turn a deep golden color—about 10 to 15 min.

5. After the onions are done, arrange them on the baking sheet or cast iron, add the sliced peaches, sage leaves and garlic cloves (not necessary but I love garlic) arrange the chicken around the baking sheet and top the chicken with butter pieces (I used about 1/2 tbsp of butter for each chicken).

6. Transfer to the oven, and roast for about 30 minutes or until the chicken is cooked through.

7. Serve with your choice of potatoes or wild rice (like I did)

8. Enjoy!