Good Morning everyone. How are you today? I’m feeling a little sleepy still as I slept in a little longer this morning .Was up late last night working on a web site for a Dentist.
It sure is feeling like fall out side this morning and I’m in the mood for fried chicken of some sort today, so decided to make Fried Chicken And Creamy Onion Sauce. This is a very comforting food that our family loves. I’m sure your family will love it to.
- 8 pieces chicken thighs, or chicken breast with skin
- 2 tablespoons olive oil
- 3 pounds onions, peeled and sliced to 1/4″ thick
- 1 teaspoon thyme
- 3 tablespoons flour
- 2 cups chicken broth
- 1/3 cup white wine ( can substitute this for chicken broth)
- 3 cloves garlic minced
- 1 tablespoon balsamic vinegar
- 2 tablespoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 1/2 cups gruyere cheese (gouda, emmentalar,raclette, appenzeller, and Jarisberg also works well in this recipe.)
- salt and pepper to taste
- french toast
- 1 tablespoon olive oil
- 1 tablespoon of butter
Place 2 tablespoons olive oil and 1 tablespoon of butter in large skillet and turn heat to medium-low. Add onions and cook until the onions are a deep rich brown color and nice and tender. around 30 minutes. Add a tablespoon of broth occasionally if you see the onions sticking.
While the onions are cooking in another large skillet cook the chicken. ( I personally like to wait till onions have cooked then take them out setting them aside and cook chicken in the same pan, gives the chicken and better flavor, I also like to roll my chicken in flour if you do you will need to add another tablespoon of olive oil) Turn heat up to medium high. Add 1 tablespoon of olive oil 2 if rolled chicken in flour. Season the chicken with salt and pepper than brown each side of the chicken for 5 mins per side. Don’t overcrowd the pan. Its better to do it in batches and give the chicken room to brown. Remove all chicken from the pan and wait until onions are completed. Scrape all the browned flavorful bits from the pan and add the wine, turn off heat and then add this mixture into onions when you do step 3.
Once the onions are nice and browned, add garlic, thyme and flour to onions and stir vigorously to combine. Continue to cook for 3 minutes. Then add half of the broth and stir and cook for 5 minutes. Then scoop out 1/3 of the onions and place on a plate. Add the rest of the broth, balsamic vinegar, mustard and Worcestershire sauce and bring to a boil. (add the browned flavorful bits from the pan where you added the wine now as well) The sauce should start to thicken in a few minutes.
Place chicken back into the pan with fried onions and broth and then divide the onions you have set aside and place them atop of each piece of chicken. Place into a preheated 350° oven and bake for at least 20 minutes. Remove from the oven and turn the oven to broil. Sprinkle the grated cheese over each piece of the chicken that’s topped with onions. Place pan back in the oven and broil until cheese is melted and golden brown. (about 5 minutes depending on your oven, be sure to watch don’t want to burn)
Serve Immediately with baked French bread slices to soak up the sauce.
This meal is really good with mashed potatoes as you can add a tablespoon of the sauce to your potatoes.