French Onion Chicken Bake
Honestly, this took forever because of the caramelized onions, but it was SO delicious. Suggestion: either caramelize the onions in advance (even the day before) or plan on dinner being late.
French Onion Chicken Bake
Adapted from here
2 Tablespoons butter
3 medium sweet yellow onions, sliced thinly
1 tsp granulated sugar
2 teaspoons salt
5-6 cloves garlic, minced
1 ½ tbsp Italian seasoning (or just oregano, garlic, basil)
¾ cup white wine
2 tbsp olive oil
4 boneless skinless chicken breasts*
1 tsp black pepper
1 ¼ cup chicken or beef stock
1 tbsp worcestershire sauce
1 tbsp cornstarch
8 ounces (2 cups) gruyere
Adapted from here
2 Tablespoons butter
3 medium sweet yellow onions, sliced thinly
1 tsp granulated sugar
2 teaspoons salt
5-6 cloves garlic, minced
1 ½ tbsp Italian seasoning (or just oregano, garlic, basil)
¾ cup white wine
2 tbsp olive oil
4 boneless skinless chicken breasts*
1 tsp black pepper
1 ¼ cup chicken or beef stock
1 tbsp worcestershire sauce
1 tbsp cornstarch
8 ounces (2 cups) gruyere
- In a large braiser, melt the butter over medium heat. Add the onions and season with the sugar and salt. Sauté for about 20-25 minutes (this took us an hour!), stirring occasionally. The onions should be caramelized and brown. Preheat the oven to 400 degrees.
- Add the garlic and Italian seasoning. Saute for 2-3 minutes or until fragrant.
- Deglaze the pan with the white wine, scraping any brown bits off the bottom. Reduce the wine until there is no more liquid left.
- Remove the onions set aside. Add the olive oil to the skillet and increase the heat to medium high.
- While the oil heats, season the chicken on both sides with the remaining salt and pepper.
- Place the chicken in the hot oil. Sear for 4-5 minutes, without moving the chicken.
- Flip and cook for another 4-5 minutes, or until brown. The chicken should be mostly cooked through. Turn the heat to low.
- In a medium bowl, whisk together the stock, worcestershire, and corn starch.
- Add the stock mixture into the skillet.
- Top each chicken breast with the onions.
- Sprinkle the cheese on top of each chicken breast.
- Bake for 15 minutes.
- We served over mashed potatoes and it was heavenly. We also think in the future, adding asparagus and topping with some croutons or onion straws would be ideal.
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