Pairs well with Chicken with Onions
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Chicken with Onions
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A simple and delicious French-style chicken dish cooked with caramelized onions, garlic, balsamic vinegar, and poultry broth, finished with grated cheese.
00:55:00 total
Serves 4
medium
Main Various
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Ingredients
- chicken thighs - 3-4 pieces (3 or 4 farm chicken thighs for 3-4 people)
- onions - 1-1.5 kg (sliced)
- garlic cloves - 5 cloves (grated or pureed)
- duck fat - 50 g (or substitute with butter and oil)
- balsamic vinegar - 2 tablespoons (for moistening onions)
- poultry broth - 50 cl (for moistening onions)
- juniper berries - 1 teaspoon (whole)
- bay leaves - 2 leaves (2 leaves)
- thyme - 1 sprig (1 sprig)
- salt - watch the video to see (to taste)
- black pepper - watch the video to see (to taste)
- grated cheese - watch the video to see (Comté, Gruyère, or Parmesan for topping)
Instructions
- Prepare onions and garlic: Slice 1 to 1.5 kg of onions. Grate or puree 5 cloves of garlic.
- Brown the chicken: Heat 50 g of duck fat (or butter and oil) in a pot over medium heat. Season chicken thighs with salt. Brown chicken thighs for 5-6 minutes on each side, partially covered to avoid splashing. Remove chicken and set aside.
- Cook the onions: Add sliced onions to the pot with remaining fat. Brown onions over medium heat for about 15 minutes. Season with salt and pepper. Add the garlic puree and cook for 2 minutes over low heat.
- Add liquids and seasonings: Moisten onions with 2 tablespoons of balsamic vinegar and 50 cl of poultry broth. Mix well to separate cooking sugars. Add juniper berries, bay leaves, and thyme.
- Bake the chicken: Place chicken thighs back on top of the onion mixture. Cover and bake in a preheated oven at 180°C (356°F) for 45 minutes.
- Add cheese and finish baking: Remove the dish from the oven. Sprinkle grated cheese (Comté, Gruyère, or Parmesan) on top. Return to oven for a few minutes to brown the cheese.
- Serve: Serve the chicken with fried or steamed mashed potatoes or bread.
