French Onion Chicken
Directions
- 1Remove both ends of four large brown or yellow onions and slice in half.
- 2Thinly slice the onions.
- 3Grate three cloves of garlic.
- 4Trim and clean green beans.
- 5Butterfly and halve three chicken breasts.
- 6Place the chicken into a large mixing bowl.
- 7Add 2.5g of onion powder, 2.5g of garlic powder, 2.5g of smoked paprika, 5ml of olive oil, salt, and cracked black pepper to the bowl.
- 8Mix until everything is evenly combined.
- 9Place 35g of unsalted butter into a pan over medium-high heat.
- 10Add the onions to the pan and season with salt.
- 11Cook for 10 minutes, constantly moving it around.
- 12Deglaze the pan with 80ml of white wine or chicken stock.
- 13Cook for one minute.
- 14Add 125ml of beef stock, 10ml of Worcestershire sauce, 10ml of balsamic vinegar, the remaining two grated garlic cloves, five sprigs of thyme, and five bay leaves.
- 15Mix well and bring to a boil, then reduce the heat to low.
- 16Let the onions cook down for 30-40 minutes until caramelized.
- 17Prepare another pan over medium high heat with 10ml of olive oil.
- 18Sear the chicken for 2.5-3 minutes on each side until golden brown and a crust forms.
- 19Remove the chicken from pan and set aside on a baking tray.
- 20Place a saucepan of water over high heat. Season with salt, and bring to a boil.
- 21Blanch green beans for 3-4 minutes.
- 22Remove green beans and immediately place them in ice cold water to stop the cooking process.
- 23Prepare another pan over medium high heat with 1 tbsp of olive oil.
- 24Add the green beans and season with salt and cracked black pepper.
- 25Pan-fry for two minutes.
- 26Add one grated clove of garlic and mix well to evenly distribute.
- 27Cook for one minute, constantly mixing to prevent burning.
- 28Top the chicken with the caramelized onions.
- 29Grate Gruyere cheese and/or Parmesan cheese over the chicken.
- 30Bake in a preheated oven at 200°C on grill/broil for 5-6 minutes until golden brown.
- 31Serve the French Onion Chicken with garlic green beans and pan juices.
Ingredients
- 35 g Unsalted Butter
- 4 Large Brown (Yellow) Onions, Thinly Sliced
- 80 ml White Wine or Chicken Stock
- 6 sprigs Fresh Thyme
- 5 Dried or Fresh Bay Leaves
- 125 ml Beef Stock
- 10 ml Balsamic Vinegar
- 10 ml Worcestershire Sauce
- 3 Garlic Cloves, Grated
- 15 ml Olive Oil
- 2 Chicken Breast, Butterflied & Halved
- 2.5 g Onion Powder
- 2.5 g Garlic Powder
- 2.5 g Smoked Paprika
- 0 Gruyere Cheese, Grated
- 0 Parmigiano Reggiano Cheese, Grated
- 1 tbsp Olive Oil
- 300 g Green Beans, Trimmed & Cleaned
- 1 Garlic Clove, Grated
Equipment
knifemicroplane graterlarge mixing bowllarge frying pansmall saucepanbaking traytongsspatula
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