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Ingredients:
-Chicken Thighs (we used 1.30 lbs)
-2 large, sweet onions, sliced
-2 tbsp salted butter
-1.5 tbsp apple cider vinegar
-3 slices bread of choice, toasted and cubed
-1 (16.9 oz) Kettle and Fire Classic Chicken Bone Broth
-1/4 tsp salt
-Provolone cheese, amount to preference
-Garnish: parsley
Chicken Thigh Seasoning Ingredients:
-Salt
-Pepper
-Fresh thyme
-Garlic powder
-Onion powder
*Generous amounts of each
Directions
1. Lightly coat oven safe skillet with olive oil and place seasoned chicken thighs over medium/high heat
2. Cook chicken until browned on both sides and fully cooked
3. Remove chicken thighs from skillet, cut into pieces and set aside
4. Using the same skillet, add butter and sliced onions
5. Sauté onions over medium heat while continuously moving with spatula to prevent burning
6. After ~20 minutes of sautéing onions, add 1 tbsp of apple cider vinegar and continue to sauté an additional 10 minutes until onions are caramelized
7. Decrease heat to low, add bread cubes and thoroughly mix with onion
8. Add chicken, bone broth, 1/2 tbsp of apple cider vinegar, and 1/4 tsp salt
9. Mix together well in skillet
10. Generously cover top with provolone cheese and parsley
11. Low broil on center rack ~15 minutes until cheese is fully melted and lightly browned
12. ENJOY!
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