French Onion Chicken Rice

https://www.thekitchn.com/french-onion-chicken-and-rice-recipe-23692027

INGREDIENTS

• 2 tablespoons unsalted butter
• 2 pounds yellow onions (about 2 large or 4 medium), sliced about ¼-inch thick (about 7 cups)
• 1 tablespoon fresh thyme leaves (from ¼ medium bunch), plus more for garnish
• 2 teaspoons kosher salt, divided, plus more as needed
• ½ teaspoon freshly ground black pepper, plus more as needed
• ¼ cup  dry white wine
• 1 cup long-grain white rice
• 2 cups low-sodium chicken broth
• 1 cup whole or 2% milk
• 1 pound boneless, skinless chicken breasts or thighs, cut into bite-size pieces
• 6 ounces Gruyère cheese, shredded (about 1 ½ cups), divided

DIRECTIONS

1. Melt 2 tablespoons unsalted butter in a 12-inch cast iron or other broiler-safe, heavy-bottomed skillet over medium heat. Add 2 pounds sliced yellow onions, 1 tablespoon fresh thyme leaves, 1 teaspoon of the kosher salt, and ½ teaspoon black pepper. Cook, stirring frequently and reducing the heat if the onions start to burn, until the onions have reduced by over half, and are very soft and deep golden-brown, 32 to 36 minutes.

2. Pour in ¼ cup dry white wine and scrape up any browned bits on the bottom of the skillet. Stir until the wine is evaporated. Transfer the onions to a plate.

3. Add 1 cup long-grain white rice to the skillet and cook, stirring occasionally, until it smells toasty, about 1 minute. Stir in 2 cups low-sodium chicken broth, 1 cup whole milk, and the remaining 1 teaspoon kosher salt. Bring to a boil, stirring occasionally so that the rice doesn’t stick to the bottom of the pan. Reduce the heat to medium-low, cover, and cook for 5 minutes.

4. Stir in 1 pound bite-size pieces boneless, skinless chicken so that it is evenly distributed in the rice. Cover and simmer, stirring occasionally, until the rice is tender and chicken is cooked through, 10 to 12 minutes more. Meanwhile, arrange a rack 4 inches from the broiler and heat the broiler to HIGH.

5. Stir the caramelized onions and 3 ounces of the shredded Gruyère cheese (about ¾ cup) into the rice. Taste and season with more kosher salt and black pepper as needed. Sprinkle evenly with the remaining 3 ounces Gruyère. Transfer the skillet to the oven and broil until the cheese turns golden-brown in spots, 3 to 4 minutes. Serve garnished with more fresh thyme leaves and black pepper if desired.