French Onion Chicken

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So I decided to start 2019 off with a French lesson in cooking. I’ve read on various techniques and found the french way of cooking very simple. Probably that would explain why their food always tastes so good.

Another thing that I started doing was to prep myself better in the kitchen so that I can completely concentrate on my recipe and enjoy every minute of the journey. To cut, measure out and have everything at arms length is so much better than running around like ‘a flea in a fit’ looking for ingredients or utensils.

This is my first French recipe and I must admit, it is delicious. I’ve made onion soup before and in all honestly, this meal tastes like onion soup, but there’s so much more flavour and depth to the dish. Really, it’s very good. Take your time, prep yourself before you start with the pots and pans and I can assure you, your journey will turn into an unbelievable adventure in your own kitchen.

Here goes:

Ingredients

500g chicken fillet, chopped

2 cloves garlic, chopped

1 large onion, thinly sliced

½ tsp dried Oregano

Parsley

2 tsp fresh thyme, chopped

1½ cups beef stock, low sodium

2 tsp all purpose flour

salt and pepper

olive oil

1 cup grated emmanthal cheese

Preparation

In a large pan, over a medium heat, add 2 tablespoons olive oil. Add the onions and season with salt, pepper and thyme. Reduce the heat and continue stirring till the onions are caramelized. That should take about 20 minutes. Add the garlic and cook for about a minute till fragrant. Switch off  and remove the onion and garlic from the pan.

In a bowl, season the chicken with salt, pepper and oregano. Toss the pieces in the flour. Heat the same pan, add a little more olive oil if required and cook the chicken till it’s brown on all sides. About 10 minutes.

Add the beef stock and the onions. Bring to a boil and reduce the heat. Simmer till the chicken is cooked through and the beef stock has reduced a little. Stir frequently. About 10 – 15 minutes.

Add the cheese and cover with a lid till the cheese has melted. Switch off and garnish with parsley. Serve with a starch of your choice or a sliced French loaf.

 

 

 

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