Recipe: French Onion Chicken

Recipe grade: ★ ★ ★ ★

Where I got this recipe: The recipe is based on a Today Show recipe from Chef Jocelyn Delk Adams

Cooking Partner: My mom

The recipe in a few words: different, fully cooked, well seasoned, herby

What I liked about this recipe: I like that this recipe is totally unique because it combines french onion soup and the chicken together. The taste is strong when you have the chicken, and the sauce, and the cheese all together.

What I would change about this recipe: I would limit the amount of sauce in the recipe because it’s too much sauce for the chicken. I would also use less cheese next time because it’s so cheesy. If I could change one thing only, I would try boneless chicken because it’s better and healthier than chicken thighs.

My recommendation: I would recommend this recipe to others for lunch or dinner! Warning: do not eat with mashed potatoes on top or with smoked cheese on top – that’s a bad combination!

Ingredients:

• 1 tablespoon kosher salt
• 2 teaspoons freshly ground black pepper
• 2 teaspoons smoked paprika
• 1/3 cup beef stock
• 2 teaspoons Worcestershire sauce
• 1/3 cup dry sherry
• 3 1/2 pounds skinless, bone-in chicken
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 2 large onions, thinly sliced
• 1 teaspoon granulated sugar
• 2 garlic cloves, minced
• 3 thyme sprigs, stripped and chopped
• 6 ounces shredded mozzarella and parmesan cheese
• 2 tablespoons finely chopped fresh flat-leaf parsley

Recipe:

1. Preheat oven to 425 degrees.
2. In a small bowl, whisk together salt, pepper, and paprika.
3. In a separate bowl, combine beef stock, Worcestershire sauce and sherry. Set aside.
4. Pat chicken dry. Season both sides of chicken.
5. Add oil to pan on the stove over medium-high heat. Once hot, add seasoned chicken, skin side down and sear for 5 to 6 minutes. Flip to the other side and continue cooking for 3 to 4 minutes. Remove from pan and set aside.
6. Add butter to the pan and add onions, sugar, and a couple pinches of salt. Reduce heat to medium and cook onions until clear, 4 to 5 minutes, stirring occasionally. Add garlic and thyme, and cook for 1 minute.
7. Pour in stock mixture. Place chicken on top of onions. Transfer to oven-safe dish and cook in over for about 25 minutes until the meat thermometer inserted into the thickest part of the chicken reaches 160 F.
8. Top chicken with shredded cheese and parsley. Cook for another 5 minutes until cheese is melted.
9. Enjoy!