French Onion Chicken Recipe
Course: Lunch
Cuisine: French
Diet: Non-Vegetarian
Servings: 3
Prep Time: 10 minutes
Cook Time: 90 minutes
Total Time: 100 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken thighs (boneless) | 250 grams (cut into 2) |
| French onions | 2 large |
| Butter | 1 tablespoon |
| Extra virgin olive oil | 2 tablespoons |
| Garlic (crushed) | 4 cloves |
| Dried thyme leaves | 1 teaspoon |
| Chicken stock | 1 1/2 cups |
| All-purpose flour (Maida) | 1 1/2 teaspoons |
| Salt | to taste |
| Black pepper powder | 1 1/2 teaspoons |
| Vinegar | 1 teaspoon |
| Dijon mustard | 1 teaspoon |
| Gruyere cheese (grated) | 1/4 cup |
Instructions
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Prepare the Chicken: Clean and wash the chicken thighs thoroughly. Cut them into 2 pieces (removing the skin, if preferred). Season with salt and black pepper, and marinate for about 30 minutes in the fridge.
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Sauté the Garlic and Chicken: Heat olive oil in a cast iron skillet over medium heat. Add crushed garlic and sauté until golden brown. Add the marinated chicken pieces and roast on both sides until browned. Once done, remove the chicken from the pan and set aside.
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Caramelize the Onions: In the same skillet, melt the butter over low heat. Add the thinly sliced onions and cook them slowly, stirring occasionally, until they caramelize. This step will take some time, so be patient as the onions turn golden and soft.
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Create the Sauce: Once the onions are caramelized, add the dried thyme and sauté for another minute. Stir in the flour and whisk continuously to avoid any lumps. Gradually add the chicken stock while whisking, and cook until the sauce thickens.
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Combine Chicken and Sauce: Return the browned chicken to the skillet. Let it simmer in the sauce for 5-7 minutes, allowing the flavors to meld.
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Finish the Dish: Add vinegar and Dijon mustard to the pan, stirring well, and cook for an additional 3 minutes to infuse the flavors.
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Broil the Cheese: Sprinkle the grated Gruyere cheese over the chicken, then place the skillet under the broiler for 2-3 minutes, or until the cheese is melted and bubbly.
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Serve: Serve your French Onion Chicken hot, paired with a side of Roasted Garlic No Knead Skillet Bread and a refreshing Summer Salad with red cabbage, lettuce, onions, and tomatoes for a delightful meal.
Enjoy this French-inspired dish as part of a relaxing Sunday brunch, or as a satisfying lunch that’s sure to impress!
