In a large skillet over medium heat, heat 2 tablespoons (30 ml) of the oil. Add the onions and season with salt, pepper, and thyme. Reduce the heat to medium-low and cook, stirring occasionally, until the onions are caramelized, about 25 minutes. Stir in the garlic and cook for another minute. Turn off the heat and discard the onion mixture. Wipe out the skillet.
In a large bowl, season the chicken with salt, pepper, and oregano, then toss with the flour. Heat the remaining oil in the same skillet over medium-high heat. Add the chicken and cook until browned on all sides, about 8 minutes.
Add the beef broth and return the caramelized onions to the skillet. Bring the mixture to a boil, then reduce the heat and simmer until the chicken is cooked through and the beef broth has reduced, about 10 minutes.
Add the Gruyere and cover the skillet with a lid. Cook until the cheese melts, about 2 minutes. Remove from the heat and garnish with parsley before serving.
In a large skillet over medium heat, heat 2 tablespoons (30 ml) of the oil. Add the onions and season with salt, pepper, and thyme. Reduce the heat to medium-low and cook, stirring occasionally, until the onions are caramelized, about 25 minutes. Stir in the garlic and cook for another minute. Turn off the heat and discard the onion mixture. Wipe out the skillet.
In a large bowl, season the chicken with salt, pepper, and oregano, then toss with the flour. Heat the remaining oil in the same skillet over medium-high heat. Add the chicken and cook until browned on all sides, about 8 minutes.
Add the beef broth and return the caramelized onions to the skillet. Bring the mixture to a boil, then reduce the heat and simmer until the chicken is cooked through and the beef broth has reduced, about 10 minutes.
Add the Gruyere and cover the skillet with a lid. Cook until the cheese melts, about 2 minutes. Remove from the heat and garnish with parsley before serving.
