Braised Chicken Thighs Recipe
- Yield: 4 servings
- Servings: 4
- Prep Time: 10m
- Cook Time: 30m
- Ready In: 40m
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This information is per serving.
Braise chicken thigh’s recipe. Bone-in and skin-on chicken thighs braised in French onion soup and topped with melted Gruyère cheese. Mouthwatering recipe! This recipe adapted from https://www.closetcooking.com/french-onion-chicken/?/
You can also prepare Baked French Onion Chicken Breasts:
Baked French Onion Chicken Breasts Recipe
Very easy and delicious dinner recipe.
Makes 4 servings
Ingredients: 2 large sweet onions, peeled and thinly sliced, 4 boneless and skinless chicken breasts, 2 sprigs fresh thyme, 1 sprig fresh rosemary, 1/2 cup (125 ml) low-sodium beef broth, 1/4 cup (60 ml) each: olive oil and Dijon mustard, 2 tablespoons (30ml) clear honey, 1 tablespoon (15 ml) brandy, 1 tablespoon (15 ml) Worcestershire sauce, 2 tablespoons (30 ml) dry onion mix, 1/4 teaspoon salt, freshly ground black pepper
Instructions: Preheat an oven to 350º F (175º C). Lightly grease a large, shallow baking dish with nonstick cooking spray. Place sliced onion in the bottom of a greased baking dish. Season chicken breasts with salt and black pepper, then place on top of the onion. Add fresh herbs.
In a large mixing bowl, combine beef broth, olive oil, Dijon mustard, honey, brandy, Worcestershire sauce, dry onion soup mix, and salt. Mix well. Pour in the honey mixture over the chicken. Bake in preheated oven, uncovered, for 45-55 minutes or until chicken is cooked through.
Turn off the oven and remove baked chicken. Transfer to serving plates. Pour spicy sauce over and serve immediately. You can prepare braised chicken thighs, using the same method, if desired.
Braised Chicken Thighs Recipe
- 3 tablespoons unsalted butter
- 2 pounds (960 g) yellow onion, peeled and sliced
- 2 cloves garlic, peeled and chopped
- 1 teaspoon chopped dried thyme
- 2 tablespoons all-purpose flour
- 2 cups (500 ml) chicken broth
- 1 tablespoon olive oil
- 1 pound (480 g) bone-in and skin-on chicken thighs
- salt and freshly ground black pepper, to taste
- 1 tablespoon balsamic vinegar
- 2 tablespoons Dijon mustard
- 1 cup grated Gruyere cheese
In a large pan, melt the butter over medium heat. Add sliced onions an cook, stirring occasionally, until browned.
Stir in chopped garlic, thyme, and all-purpose flour. Cook, stirring occasionally, for a further 1 minute.
Pour in half of the chicken broth, then deglaze the pan and bring mixture bring to a boil. Reduce the heat to low and simmer for 5 minutes.
Meanwhile, in another large pan, heat olive oil over medium-high heat. Season chicken thighs with salt and black pepper. Add seasoned chicken to the pan and cook until browned on both sides, turning once, for about 2-4 minutes per side. Remove browned chicken from the pan and set aside.
Add the remaining 1 cup (250 ml) of chicken broth to the pan, then deglaze it, stir in the balsamic vinegar and mustard. Bring to a boil, then reduce the heat to low and simmer for about 5 minutes.
Place browned onions in an oven safe pan, top with browned chicken thighs, adding all accumulated juices from the pan. Cover with aluminum foil. Bake in the preahted oven (350 F (175 C)) for 20 minutes.