Instructions

• 1 In a large skillet over medium heat, add 2 tbsp. oil. Add the onions and season with salt and pepper, and thyme. Reduce heat to medium-low and cook, stirring occasionally until the onions are caramelized and ammy, about 25 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Turn off the heat and remove the onion mixture. Wipe the skillet clean.
• 2 In a large bowl, season the chicken woth salt, pepper, and oregano, then toos with flour. Heat remaining oil in same skillet over medium-high heat Add the chicken and cook until golden on all sides and mostly cooked through, about 8 minutes.
• 3 Add the beef broth and return the onions to the skillet. Bring mixture to a boil, then reduce the heat and simmer until the chicken is cooked through and beef broth redices sightly, about 10 minutes.
• 4 Add the Gruyere cheese and cover the skillet with a lid Cook until the cheese hs melty, about 2 minutes. Remove from heat and garnish iwth parsley befoe serving.