- 1 3-pound chicken, cut into 8 serving pieces
- salt and pepper
- 4 tablespoons butter
- 2 tablespoons oil
- 2 large onions, sliced thin
- 1 cup grated Gruyere or Swiss cheese
- 4 tablespoons herbed bread crumbs
- 1/2 cup dry white wine
- 1/2 cup chicken stock
Season chicken with salt and pepper. Melt 2 tablespoons butter with oil in large skillet and brown chicken on all sides. Remove to side dish. Melt 2 remaining tablespoons butter in skillet and add sliced onions and cook, covered, until transparent, stirring occasionally.
Place half of onions in shallow baking dish and arrange chicken on onions, then cover chicken with remaining onions. Mix grated cheese and bread crumbs and sprinkle over onions; pour wine and stock over top. Dot with butter.
Place in preheated 350°F. oven for 45 to 50 minutes until golden on top. Serves 4.