This post may contain affiliate links which means I may receive a commission for purchases made through links. I will only recommend products that I have personally used! Learn more on my Private Policy page.
Now I get a lot of compliments from family and friends for my cooking. My wife is very impressed, or is it surprised, with my plating. My food is starting to look so fancy. I am not so sure that is the correct characterization of my food and plating. I still love comfort food and my plating is simply a symphony of colors. A symphony of colors sounds to fancy but I like the way that sounds. The evolution of my cooking is understanding how to combine flavors and put together complimentary spices and ingredients. This French Onion Chicken is a perfect example of my style of cooking. The recipe matches some basic ingredients that we all have in our fridge or spice cabinet. Put them together and you have one great tasting dish.
French Onion Chicken
Continuing on this idea of my style of cooking, it is more about my style of eating. I totally cook what I want to eat. When I see recipes on Pinterest or I see my fellow food bloggers make a recipe that I would love to eat, I simply bookmark the recipe. I saw this French Onion Chicken on Pinterest from Kevin of Closet Cooking. A saucy chicken recipe with onions and mustard is GOTTA taste good. A dish with a sauce needs a starch to soak up the gravy. I chose rice to mop up the sauce.
The sauce in this dish has the flavors of caramelized onion and is finished off with dijon mustard. It is rich and tasty. The sauce is built by first browning the chicken. The chicken is removed from the Dutch oven. The bottom of the pan is then deglazed with some chicken stock and some water. Then, the onions are added back in and caramelized to a super deep brown color. More stock and the Dijon mustard finish off the sauce. The chicken is added back in to make it super tender. The dish is finished off by topping with cheese.
The browning of the chicken.
Browning the Chicken
The deglazing of the Dutch oven.
Deglazing the Dutch Oven
Caramelizing the onions; the adding of garlic, thyme and flour, and then, the adding of Dijon mustard, balsamic and stock.
Caramelizing the Onions
Garlic, Thyme and Flour Added
Dijon Mustard and Balsamic Added
Then everything is combined again into the Dutch oven.
Chicken Added Back to Dutch Oven
Chicken Softening in Onions and Stock
The French Onion Chicken plated.
French Onion Chicken plated
French Onion Chicken
A total comfort French Onion Chicken dish of chicken, caramelized onions and chicken stock flavored with garlic, thyme, Dijon mustard and balsamic vinegar.
Ingredients
- 3 Tbsp Butter
- 3 Whole Large Onions sliced
- 2 Whole Garlic Cloves minced
- 1 Tsp Thyme chopped
- 2 Tbsp Flour
- 1 Tbsp Olive Oil
- 3 Lbs Boneless and Skinless Chicken
- 2 Tsp Salt
- 2 Tsp Pepper
- 1 Tbsp Balsamic Vinegar
- 2 Tbsp Dijon Mustard
- 1 Cup Gruyere Cheese shredded
- 2 Cups Chicken Broth
Instructions
-
Melt the butter in a pan over medium heat, add the onions and cook until a deep golden brown, about an hour, stirring occasionally, adding a bit of water or broth to deglaze the pan as needed.
Add the garlic, thyme and flour and cook for another minute while stirring.
Add half of the broth, deglaze the pan, bring to a boil, reduce the heat and simmer for 5 minutes.
Meanwhile, heat the oil in another pan over medium-high heat, season the chicken with salt and pepper, add the chicken and brown on both sides, about 2-4 minutes per side before setting aside.
Add the remaining cup of broth to the pan, deglaze it, mix in the balsamic vinegar and mustard, bring to a boil, reduce the heat and simmer to reduce by half, about 5 minutes.
Place the onions in an oven safe pan, top with the chicken and broth from the chicken pan, cover with a lid or foil and bake in a preheated 350F/180C oven for 20 minutes.
Sprinkle on the cheese and broil until it has melted, about 2-4 minutes.
Recipe Notes
https://www.closetcooking.com/2015/04/french-onion-chicken.html
Leave a Reply