- 4
- 60 mins
Ingredients
- 3/4lb boneless, skinless chicken thighs, diced (equals 1 1/3 cups diced)
- 1 Tbsp olive oil
- 1/2 tsp salt & additional to taste
- 1/2 tsp pepper, divided
- 2 cloves garlic, minced
- 1 1/4 cups diced onion
- 3 sprigs fresh thyme, divided
- 4 Tbsp dry white wine, divided (sauvignon blanc or pinot grigio would be great)
- 2 Tbsp chicken stock
- 3/4 cup organic sour cream
- 2 cups shredded Gruyere cheese, divided
Preparation
Step 1
Preheat oven to 375 In a 10 inch skillet, add oil and saute the diced chicken with salt and 1/4 tsp black pepper, and garlic until chicken is no longer pink, about 6-8 minutes. Remove from skillet and put in a bowl, then add diced onion to the skillet with a big pinch of salt.
Cook over medium heat, letting sit for 5 minutes without stirring so you get some browning.
Then add 2 Tbsp white wine, 2 sprigs of thyme and stir, deglazing the pan and continuing to cook for 8-10 minutes, until onions are very soft. Remove from heat, discard the thyme sprigs.
Add chicken back to skillet, then stir in remaining 2 Tbsp of white wine, chicken stock, sour cream, 1 cup cheese, black pepper and minced thyme from the remaining sprig. Spread to make smooth, then top evenly with remaining 1 cup of cheese. Bake for 15-18 minutes, until cheese is browned and bubbly. Sprinkle with extra thyme and a few c racks of black pepper. Serve hot.