French Onion Chicken
This French Onion Chicken uses minimal ingredients yet tastes absolutely delicious!
Servings: 4
Cost: £3.50 / $4
Equipment
- Sharp Knife & Chopping Board
- Large Oven-Safe Pan & Wooden Spoon (see notes)
- Tongs
- Jug (for stock)
- Cheese Grater
Ingredients
- 2 tbsp / 30g Butter, divided in two
- 1 tbsp Olive Oil, divided in two
- 2 large White Onions, thinly sliced (approx 400g/14oz before peeled)
- 1 tbsp Balsamic Vinegar
- 2x 250g/9oz Chicken Breasts
- 1/2 tsp Salt
- 1/4 tsp EACH: Dried Thyme, Black Pepper, Garlic Powder
- 1 tbsp Plain Flour
- 240ml / 1 cup Beef Stock
- 1/2 tsp Worcestershire Sauce
- 100g / 1 cup grated Gruyere
- finely diced Fresh Chives, to garish (see notes)
Instructions
- Add half of the butter and oil to a large oven-safe pan over medium heat then add the sliced onion. Fry for 15mins, stirring somewhat frequently, until the onions turn soft and golden. Stir in the balsamic vinegar and 1/8 tsp salt and pepper then turn the heat to medium-low. Continue gently frying the onions until very soft and sticky/sweet (approx 20 minutes). Don't rush this - low and slow is key to caramelising the onions. If any fond (flavour/char) builds up or the onions dry out at any point, just add a dash of water to loosen up.
- Meanwhile, horizontally slice each chicken breast right through the centre to create 4 even-sized breasts. Season with 1/2 tsp salt and 1/4 tsp garlic powder, thyme and black pepper.
- Remove the onions from the pan and wipe out the pan if needed. Raise the heat to medium-high and add the remaining oil and butter. Add the chicken and fry both sides for a few minutes until golden on the outside and just about cooked through the centre. Remove and place on a plate to one side then turn the heat to medium-low. At this point preheat the grill/broiler to high.
- Add the onions back to the pan and stir in the flour. Gradually pour in the stock, stirring as you go to avoid lumps, then stir in the Worcestershire sauce and the resting juices from the chicken. Check for seasoning then add the chicken back in the pan. Spoon some of the onions then top with gruyere.
- Place under the grill/broiler just until the cheese melts then remove immediately so you don't overcook the chicken. Spoon over some more of the onions, garnish with chives then serve up and enjoy!
Video
Notes
a) Pan - If you don't have a pan suitable for placing under the grill/broiler you can use one with a lid and use that to melt the cheese.
b) Caramelised Onions - Don't rush these. Low and slow is the best method for truly caramelised onions. Don't be scared to keeping adding a splash of water every now and then if they start drying up at any point.
c) Grill/Broiler - Make sure this is nice and hot before adding the chicken under. You want the cheese to just be melted then remove immediately, otherwise the chicken may overcook.
d) Chives - I love adding these for a final pop of flavour and colour, but they are optional. If you love the flavour of thyme then you could sub with a few pinches of fresh thymes leaves.
e) Serving - Here I've served with asparagus and Roasted Baby Potatoes but check out my Side Dishes for more inspo!
f) Calories - Whole recipe divided by 4 (no sides).
Nutrition
Calories: 391kcal | Carbohydrates: 12g | Protein: 38.12g | Fat: 20.66g | Saturated Fat: 9.61g | Polyunsaturated Fat: 1.562g | Monounsaturated Fat: 7.367g | Trans Fat: 0.243g | Cholesterol: 134mg | Sodium: 695mg | Potassium: 698mg | Fiber: 1.7g | Sugar: 5.05g | Vitamin A: 448IU | Vitamin C: 7mg | Calcium: 289mg | Iron: 1.02mg