{"id":1293,"date":"2021-08-27T09:13:26","date_gmt":"2021-08-27T15:13:26","guid":{"rendered":"https:\/\/olivereats.ca\/?p=1293"},"modified":"2021-08-27T09:14:49","modified_gmt":"2021-08-27T15:14:49","slug":"french-onion-chicken","status":"publish","type":"post","link":"https:\/\/olivereats.ca\/index.php\/2021\/08\/27\/french-onion-chicken\/","title":{"rendered":"French Onion Chicken"},"content":{"rendered":"<p>Yummy with Lemon Potatoe Wedges!! You can do this entire recipe in an oven proof skillet or transfer to a large casserole dish. This recipe can easily be doubled to feed a crowd.<\/p>\n<div class=\"shortcode-ingredients\"><h3>Ingredients<\/h3><\/p>\n<ul>\n<li>White (Vidallia) onions, 2 medium size, sliced in rings<\/li>\n<li>2 tsp balsamic vinegar<\/li>\n<li>Large package of skinless, boneless chicken thighs, fat removed (10-12 pieces)<\/li>\n<li>2 c veggie broth (or beef)<\/li>\n<li>olive oil for browning<\/li>\n<li>2 tbsp flour or cornstarch<\/li>\n<li>salt \/ pepper \/ sage \/ thyme<\/li>\n<li>1 c swiss cheese shredded, or swiss cheese slices (cheese optional)<\/li>\n<\/ul>\n<p><\/div>\n\n<div class=\"shortcode-directions instructions\"><h3>Directions<\/h3><\/p>\n<ul>\n<li>Heat oven to 400F<\/li>\n<li>Heat a large deep skillet with a couple of tablespoons of olive oil (medium heat).<\/li>\n<li>Add the onions and season with salt.&nbsp; Cook and stir occasionally for 15-20 minutes, until onions are soft and caramelized.<\/li>\n<li>While onions are cooking, prepare the chicken thighs.&nbsp; Remove excess fat, cut larger pieces in half.<\/li>\n<li>Arrange chicken in a single layer on the cutting board.&nbsp; Sprinkle with salt, pepper, sage, and thyme, one side of chicken only.<\/li>\n<li>When the onions are caramelized, add the balsamic vinegar and cook for another 3-5 minutes. Ensure the onions don&#8217;t burn.<\/li>\n<li>Transfer onions to a bowl and set aside.<\/li>\n<li>Add more olive oil to the skillet and start browning the chicken pieces in batches.&nbsp; Chicken doesn&#8217;t need to be fully cooked.&nbsp; Set cooked chicken aside.<\/li>\n<li>Drain any excess oil from the skillet.<\/li>\n<li>Put about 1\/2 c of broth in a small bowl.&nbsp; Add the flour or cornstarch and mix well.<\/li>\n<li>Put the skillet on medium heat and add the remaining broth to the pan.&nbsp; Scrape the bits from the bottom of the pan.<\/li>\n<li>Whisk in the flour \/ cornstarch mixture in small amounts.&nbsp; Cook for 5-7 minutes until mixture has thickened.&nbsp; Its best if the mixture is thicker than for gravy because the chicken juices will thin it while it is finishing in the oven.<\/li>\n<li>If using the skillet, return the chicken and onions to the pan and stir to combine with the gravy.<\/li>\n<li>If using a casserole dish, layer the onions and chicken in the dish.&nbsp; Pour the gravy over top.<\/li>\n<li>Spread the cheese on top and place in the oven for 15 &#8211; 20 minutes or until the mixture is bubbly.<\/li>\n<li>Remove from oven and enjoy!<\/li>\n<\/ul>\n<p><\/div>\n\n<p>Thanks to <a href=\"https:\/\/mywebsitehere.com\">https:\/\/12tomatoescom<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yummy with Lemon Potatoe Wedges!! You can do this entire recipe in an oven proof skillet or transfer to a large casserole dish. This recipe [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[13,10],"tags":[],"class_list":["post-1293","post","type-post","status-publish","format-standard","hentry","category-chicken","category-entrees"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7VfK8-kR","_links":{"self":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/1293"}],"collection":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/comments?post=1293"}],"version-history":[{"count":2,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/1293\/revisions"}],"predecessor-version":[{"id":1295,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/1293\/revisions\/1295"}],"wp:attachment":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/media?parent=1293"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/categories?post=1293"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/tags?post=1293"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}