1.5 pounds chicken breast, cut into bite-sized pieces
3 large yellow onions, thinly sliced
2 cups dry orzo pasta
4 cups beef broth
1 tablespoon apple cider vinegar
4 tablespoons unsalted butter
3 cloves garlic, minced
2 cups shredded Gruyere cheese
1 teaspoon dried thyme
0.5 teaspoon black pepper
1 teaspoon salt
2 tablespoons olive oil
Fresh parsley for garnish
Instructions
In a large oven-safe skillet or Dutch oven, melt the butter over medium heat. Add the sliced onions and a pinch of salt, then cook them slowly for about 20 to 25 minutes. Stir them occasionally until they are deep golden brown and soft. This process is essential for building the rich flavor base that makes this dish so special for a holiday meal.
Push the onions to the side of the pan or remove them temporarily. Increase the heat to medium-high and add a drizzle of olive oil. Add the chicken pieces, seasoning them with salt and pepper. Brown the chicken for about 3 to 4 minutes per side until a golden crust forms, though the chicken does not need to be cooked through completely at this stage.
Stir the garlic and dried thyme into the pan for one minute until fragrant. Pour in the apple cider vinegar and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Add the dry orzo directly to the skillet and stir for 2 minutes to let the pasta toast slightly and absorb the flavors of the onions and chicken.
Pour in the beef broth and bring the mixture to a gentle simmer. Once simmering, stir everything well to ensure the orzo is evenly distributed. Cover the skillet with a lid or tightly wrapped foil and transfer it to an oven preheated to 375 degrees Fahrenheit. Bake for 15 to 20 minutes until the orzo is tender and most of the liquid has been absorbed.
Remove the dish from the oven and sprinkle the shredded Gruyere cheese evenly over the top. Place it back in the oven under the broiler for 2 to 3 minutes until the cheese is bubbly and has developed small brown spots. Garnish with fresh parsley before serving warm.
