French Onion Chicken Thighs

Doug Meaux sent this one in, and it is the kind of recipe that earns a permanent spot in the rotation. Chicken thighs get a seasoned flour coat, brown up in the butter left behind from the onions, then go under a layer of French onion soup and mozzarella and into the oven. He calls it one of their Sunday night dinner favorites, and says the kids eat it like rice and gravy. Even the grandkids love it.

Serve it over rice or mashed potatoes and let the gravy do what it does.

Ingredients

• 6 to 8 boneless or bone-in chicken thighs
• 1/3 cup all purpose flour
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 4 tablespoons butter
• 1 large onion, cut into rings
• 2 cans (10.5 ounces each) Campbell's French Onion Soup, undiluted
• 2 cups shredded mozzarella cheese, or more to your liking

Instructions

1. Melt the butter in a skillet over medium heat and brown the onion rings in the butter. Remove the onions and set them aside. Whisk together the flour, smoked paprika, garlic powder and black pepper in a bowl, then coat each chicken thigh in the flour mixture.
2. Brown the chicken thighs in the same skillet until golden. Add more butter if there is not enough left from the onions. Once the thighs are browned, scatter the onions over them, pour in both cans of French onion soup, and sprinkle the mozzarella over the top.
3. Bake uncovered in a preheated 350 degree oven for 30 to 40 minutes. Doug uses a 10 inch cast iron skillet. A baking dish or casserole dish works too.
4. Serve over rice or mashed potatoes.

Notes

No salt goes into this one. The onion soup brings plenty. Add more at the table if it needs it.

The recipe doubles, triples and quadruples for a crowd. It also freezes well. Thaw in the refrigerator 24 hours before baking, or double the cook time from frozen.

Makes 6 to 8 servings.