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Ingredients
  • 3 lbs chicken thighs, bone-in skin-on (at least 6 thighs)
  • 2 tsp salt, divided
  • 1 tsp black pepper, divided
  • ¼ cup olive oil, divided
  • 3 medium onions, sliced into ¼ inch rings (about 4 cups)
  • 2 tbsp butter
  • ¼ tsp nutmeg
  • 4 sprigs fresh thyme
  • 1 bay leaf
  • 2 garlic cloves thinly sliced
  • ¾ cup dry white wine (like Sauvignon Blanc)
  • 2 cups Beef Stock
  • 8 oz Gruyère or Comté cheese, grated
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