3 tablespoons (45 ml) extra-virgin olive oil, divided
1 large onion, halved and thinly sliced
2 tablespoons (10 ml) minced fresh thyme
Salt
Freshly ground black pepper
2 cloves garlic, finely minced
2 pounds (908 g) boneless, skinless chicken breasts, cut into 1-inch pieces
1/2 teaspoon (2.5 ml) dried oregano
2 tablespoons (30 ml) all-purpose flour
1 1/2 cups (375 ml) beef broth
1 cup (250 ml) grated Gruyere cheese
Chopped fresh parsley, for garnish
3 tablespoons (45 ml) extra-virgin olive oil, divided
1 large onion, halved and thinly sliced
2 tablespoons (10 ml) minced fresh thyme
Salt
Freshly ground black pepper
2 cloves garlic, finely minced
2 pounds (908 g) boneless, skinless chicken breasts, cut into 1-inch pieces
1/2 teaspoon (2.5 ml) dried oregano
2 tablespoons (30 ml) all-purpose flour
1 1/2 cups (375 ml) beef broth
1 cup (250 ml) grated Gruyere cheese
Chopped fresh parsley, for garnish
