Name: French Onion Chicken (Video)
Prep time: 5 min
Cook time: 70 min
Ingredients: 3 tbsp butter; 1 onion (large, sliced 1/4"/6mm thick); 2 tsp freshly chopped thyme; 1/2 tsp kosher salt; Freshly Ground Black Pepper; 2 cloves garlic (chopped); 1.25 lb boneless skinless chicken breasts (· cut into 1” pieces); 2 tbsp all-purpose flour; 1/2 tsp dried oregano; 1 tbsp olive oil; 1.5 cups beef broth; 1 cup Gruyere cheese (shredded); flat parsley (freshly chopped, for garnish)

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Tender chicken smothered in a velvety French onion sauce, topped off with loads of melty cheese, makes this recipe a keeper! I was inspired by a recipe from Delish; however, making it their way, with oil used for the onions and the general cooking time, did not work out for me. The next time, I switched out the oil for butter, steamed the onions for 5 minutes, then slow cooked them for about 45 minutes, stirring frequently, until they were nicely browned. I know it takes a bit longer, but it was time well spent for the depth of flavor in the end.

For this recipe, I used my Rapid-Prep Mandoline and my Enameled Cast Iron Skillet with Lid:

Rapid-Prep Mandoline:

Upright Mandoline

Our Rapid-Prep Mandoline lets you safely slice, dice, julienne, and french-fry cut fruits and veggies in seconds. Simply select your cut, adjust its thickness from 8 thickness settings, and get prepping. Our mandoline’s stainless-steel blade cuts through tough veggies, so you can transform a variety of ingredients into beautiful slices.

And, you can cut ingredients with confidence—our mandoline is designed to safely keep hands clear of blades. When you’ve finished prepping, you can store the food chute and food pusher in the food catch tray and fold it flat, though you’ll use it so often, you may want to leave it on your counter!

Enameled Cast Iron Skillet with Lid

Braising Pan and Skillet in One

Meet the perfect combination of skillet and Dutch oven. With a wide cooking surface, shallow sides, and oven-to-table design, whether a busy weeknight or relaxing weekend, you can braise, bake, sauté, simmer, or roast whatever’s on the menu. The self-basting lid adds juices back into whatever you’re cooking for added moisture and flavor.

This classic gray skillet has a light-colored enameled interior, which means you can start using it right away—no seasoning required—and it lets you easily see food browning so you can avoid scorching it. With the durability of cast iron comes a certain weightiness. But not to worry—this skillet has two sturdy handles to help you lift and carry dishes from the oven right to your dinner table. Plus, cast iron’s excellent heat retention means that food stays hot and delicious even if not everyone makes it to the table as soon as dinner’s ready.

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Click here to get your Rapid-Prep Mandoline , and here to get your my Enameled Cast Iron Skillet with Lid today. You’ll be glad you did.

Ingredients

3 tablespoons butter
1 large onion thinly sliced
2 teaspoons freshly chopped thyme
½ teaspoon kosher salt
Freshly ground black pepper
2 cloves garlic chopped
1 ¼ lb. boneless skinless chicken breasts cut into 1” pieces
2 tablespoons all-purpose flour
½ teaspoon dried oregano
1 tablespoon olive oil
1 ½ cups beef broth
1 cup Gruyere Cheese shredded
Flat parsley freshly chopped for garnish

Instructions

Slice onion to about ¼”/6 mm thickness. Chop garlic, set aside. Shred Gruyere cheese, set aside.

Heat butter over medium heat in cast iron skillet. Add onions, thyme and salt, stir to combine. Cover for five minutes.

Remove lid and let onions caramelize until golden brown and jammy over medium heat, stirring occasionally, for 45-60 minutes.

Add in garlic, cooking for one minute, or until fragrant. Remove onion mixture from the skillet to a bowl and wipe the skillet clean.

Cut chicken into 1-inch pieces, and combine with flour and oregano.

Heat oil in the same skillet over medium-high heat, then add in the chicken. Cook for 8 minutes, until golden brown and nearly cooked.

Add onion mixture and broth to skillet, stirring to combine. Bring to a boil, then reduce heat to medium-low. Simmer 10 minutes, until chicken is cooked and broth is slightly reduced.

Add Gruyere cheese to skillet, cover and cook an additional two minutes, or until cheese is melted.

Remove from heat, top with parsley and serve immediately.

That’s it! I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe. I would love to hear from you. Let’s make great food together!

Upright Mandoline

French Onion Chicken (Video)

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