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16
March
French Onion Chicken Casserole
I got a new toy today – a Pyrex Enamel Coated Casserole dish. Now, I realise that casseroles are probably more than a winter dish but despite this being spring, the weather has been decidedly wintery lately, so I had the perfect excuse to try it out.
The following dish is basically a French Onion soup with chicken. The onions are cooked low and slow until they become sweet and caramelise. I served this with a few dumplings but that is completely optional.
French Onion Chicken
Print recipe
| Serves | 4 |
Ingredients
- 3 Large Onions (or four medium)
- 45g Unsalted Butter
- Salt and Pepper
- 4 cloves Garlic (sliced)
- 2 sprigs Fresh Thyme (leaves only)
- 1 sprig Fresh Rosemary
- 500ml Chicken Stock (divided in two)
- 30g Unsalted Butter
- 2 tablespoons Dijon Mustard
- 1 tablespoon Balsamic Vinegar
- 60g Gruyère (grated)
- 8-10 Chicken Thighs (skinned and boned)
Directions
| 1. | Slice the onions into thin half moon slices |
| 2. | In a large casserole dish melt the butter, and add the onion and toss gently until they are all covered in butter then season with salt and black pepper |
| 3. | Saute the onions over a low heat, stirring occasionally, for about 30 minutes or until they are a pale caramel |
| 4. | Add the garlic, thyme leaves and rosemary sprig and cook for a few minutes, stirring frequently |
| 5. | Turn the heat up high and cook for 5 minutes stirring frequently until your onions have turned a rich mahogany |
| 6. | Add 250ml of chicken stock and scrape up any brown bits at the bottom of the pan. Simmer for 5 minutes to reduce slightly then take off the heat |
| 7. | In another pan, melt some butter and brown the chicken thighs, about 3 or 4 minutes each side, until they have a golden crust, then place on top of the onion |
| 8. | De-glaze the chicken pan with another 250ml of chicken stock. |
| 9. | Stir in the mustard and balsamic vinegar, then simmer until reduced by half |
| 10. | Pour this sauce over the chicken and onions, and place in a preheated oven at Gas Mark 3 / 160°C / 325°F for 30 minutes |
| 11. | Remove the stew from the oven, sprinkle with the cheese and place back in a high heat oven without a lid for 10 minutes until the cheese melts |
| 12. | Serve with a crusty bread to soak up the soup |
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