French Onion Chicken
Description
This yummy chicken is braised in French onion soup and then is topped with melted gruyere cheese and caramelized onions. Serve it with mashed potatoes, egg noodles or any pasta, or rice and your favorite vegetable.
Ingredients
3 T. butter
2 lb. onions, sliced
2-3 cloves garlic, chopped
1 t. thyme, chopped
2 T. flour
2 c. beef or chicken stock/broth
1 T. olive oil
1 lb. boneless, skinless chicken breasts or thighs
salt and pepper, to taste
1 T. balsamic vinegar
2 T. Dijon mustard
1 c. gruyere cheese, grated
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
1. Melt butter in a pan over medium heat; add onions; cook until a deep golden brown, about 1 hour, stirring occasionally. Add a bit of water or stock/broth to deglaze the pan, as needed.
2. Add garlic, thyme and flour; cook for 1 minute while stirring. Add half of the stock/broth, deglaze the pan; bring to a boil; reduce heat; simmer for 5 minutes.
3. Meanwhile, heat oil in a skillet over medium-high heat; season chicken with salt and pepper; add chicken; brown on both sides, about 2-4 minutes per side; set aside.
4. Preheat oven to 350 degrees.
5. Add remaining cup of stock/broth to the skillet to deglaze it; stir in balsamic vinegar and mustard; bring to a boil; reduce heat; simmer to reduce by half, about 5 minutes.
6. Place onions in an oven safe pan; top with the chicken and stock/broth from the chicken; cover with a lid or foil; bake for 20 minutes. Sprinkle on the gruyere cheese; broil until cheese has melted, about 2-4 minutes.**
**To make this a one-pan pasta or rice chicken dinner:
Add 8 oz. pasta and 2 1/4 c. stock/broth or water, or 1 c. rice and 2 c. stock/broth or water to the sauce in step 6; simmer, covered, until cooked, about 12 minutes for pasta or 20 minutes for rice.
4 servings.