1. Preheat oven to 220 °C (425 °F).
2. Brush chicken with half of the oil. Season with salt and pepper. In a large, deep skillet, sear chicken legs on both sides until golden. Set aside on a plate.
3. In the same skillet set over medium-high, heat oil and butter. Add onions and cook for 8–10 minutes or until lightly browned. Add garlic and thyme. Cook for 1 minute. Deglaze with white wine. Reduce until almost dry. Reserve half of the onions in a bowl.
4. Add flour to onions in the skillet. Cook for 1 minute. Add broth. Add Dijon mustard and balsamic vinegar. Mix. Bring to a boil. Return chicken legs to skillet.
5. Bake for 30 minutes.
6. Remove from oven. Sprinkle reserved onions on top. Garnish with grated cheese.
7. Finish cooking in the oven for 10 minutes. Broil for 2–3 minutes.
8. Remove from oven. Serve immediately with fresh or day-old bread😉)

Chef’s Secret

• For crispier skin, store the chicken uncovered in the refrigerator overnight. It will be perfectly dry and ready to cook.