French Onion Chicken
Meanwhile, heat the oil in another pan over medium-high heat, season the chicken with salt and pepper, add the chicken and brown on both sides, about 2-4 minutes per side before setting aside. Add the remaining cup of broth to the pan (that the chicken was just removed form), deglaze it, mix in the balsamic vinegar and mustard, bring to a boil, reduce the heat and simmer to reduce by half, about 5 minutes. Place the onions in an oven safe pan, top with the chicken and broth from the chicken pan, cover with a lid or foil and bake in a preheated 350F/180C oven for 20 minutes. 2 cups beef broth or chicken broth. 1 pound chicken breasts or thighs (optionally boneless and skinless). 3 tablespoons butter 2 pounds onions, sliced 2 cloves garlic, chopped 1 teaspoon thyme, chopped 2 tablespoons flour 2 cups beef broth or chicken broth 1 tablespoon olive oil 1 pound chicken breasts or thighs (optionally boneless and skinless) salt and pepper to taste 1 tablespoon balsamic vinegar 2 tablespoons Dijon mustard 1 cup gruyere, grated
Kommentarer
Logga in eller Registrera för att kommentera.