French onion chicken
I initially thought of this as a balsamic chicken dish but my husband said it tasted like his favourite soup and so it should be called french onion chicken after this french onion soup!
Yes i know It’s spring but yesterday it was snowing where i am! Obviously lighter dinners are great at this time of year but not when its snowing outside and still freezing cold. This is a warm, rich, flavourful dinner with lovely caramelised onions and juicy chicken thighs. Weirdly as rich as it is, it isn’t heavy.. It still feels like a fairly light meal. It is incredibly garlicky too (That can be reduced of course).
Yesterday we took the kids to a pet shop. They really want a kitten and although we are out of town, we thought it would be nice for them to take a look anyway. They loved seeing all the animals from snakes, rabbits, guinea pigs to tortoises.
One of my cousins came round yesterday. it is great to see people who i barely see anymore. He always gives me food for thought with his ideas and makes me think outside the box a bit.
Although this chicken isn’t like an authentic french onion soup, the flavours are very similar and come together to taste just like it.
- 1 large onion peeled and sliced into thick rounds (about 2.5 cm)
- 20g butter
- 2 tbsp oil separated.
- 40g brown sugar
- 70ml red wine vinegar
- 200 ml beef stock
- 60 ml balsamic vinegar
- ½ head of garlic, peeled and crushed
- 1 sprig rosemary
- 2 lb Chicken thighs washed and cleaned
- Salt and pepper to taste
- Put the butter, some oil and the sugar into a large non stick frying pan on a medium heat. Once the butter has melted, place the onions into the pan in one layer and cook for 5 minutes. Pour in the vinegar, pop the lid on, reduce the heat to low and cook for 40 minutes, or until caramelised and gold. Check intermittently, especially towards the end and add a splash go water if need be.
- Now add the garlic and rosemary. Cook for a few minutes more, stirring frequently.
- Turn the heat up to high and cook for a further 5 minutes, stirring frequently.
- When the onions are dark, add the balsamic vinegar and beef stock slowly .Simmer till reduced and set aside.
- Preheat the oven to gas mark 3.
- Now season the chicken and brown in a little oil in a large pan on high heat, on both sides for 3 - 4 minutes each.
- Add the thighs to a casserole dish and top with the onion mixture.
- Bake 30 minutes. Remove the chicken from the oven and serve.