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French Onion-Skillet Hen – Leite’s Culinaria


The primary time I had French onion soup I used to be in seventh grade. Our trainer, Mrs. Pelletier, took our French class to a restaurant in Seekonk, MA. I can’t think about it was fancy-schmancy, it was Seekonk, in spite of everything, however to me, it was the peak of franco-elegance. We had French onion soup, beef bourguignon, and chocolate mousse. I used to be useless sure I used to be drunk after listening to it was flavored with brandy. I used to be a light-weight even then.

French onion skillet chicken in a copper frying panFrench onion skillet chicken in a copper frying pan

After that, I used to be hellbent on making an attempt each marvelous, basic, obscure, obscenely costly French dish I may get my arms on. And on that journey, which took me to many nations, I favored the flamboyant over the straightforward. Properly, age has a depraved bizarre manner of bringing you proper round to the place you began. (Might be laziness, I haven’t absolutely determined.)

Nowadays, it’s the straightforward that I search. French onion soup is correct up there. So are one-skillet dinners. (Informed you I used to be lazy.) While you put them collectively, you get French onion-skillet rooster. I believe the 13-year-old me would have swooned over it.

French Onion-Skillet Hen FAQS

How can I make this if I’m lactose illiberal?

Does cheese tie your abdomen in knots? Concern knot. Strive our dairy-free model. Merely omit the cheese, and also you’ll nonetheless have a mighty fine-tasting dinner.

French onion skillet chicken with caramelized onions and chunks of bread tucked around the thighsFrench onion skillet chicken with caramelized onions and chunks of bread tucked around the thighs

Can I make these French onion rooster thighs forward of time?

You actually can. Make the recipe as much as step 8. Let the skillet and its contents cool, cowl with foil, and refrigerate. When able to serve, slowly warmth the skillet over low till the rooster is warmed via then proceed with the recipe.

Do I actually need to caramelize the onions?

Completely. Taking the time caramelizing the onions deepens the flavour of the dish, provides a little bit of sweetness, and makes the sauce that rather more advanced.

Is there a shortcut for this recipe?

Certainly there may be. One factor you are able to do is caramelize a big pot of onions and retailer them in a resealable container within the fridge. Any time a recipe requires caramelized onions, simply scoop them out of the container and into your pot. Badda bing, badda growth!

  • 2 tablespoons gentle vegetable oil
  • 6 (about 2 kilos) skin-on, bone-in rooster thighs , (all roughly the identical dimension)
  • Salt and freshly floor black pepper
  • 3 tablespoons (1 1/2 oz) unsalted butter
  • 2 giant (2 kilos) onions, reduce in half and sliced into skinny half-moons
  • 1 bay leaf
  • 2 garlic cloves, thinly sliced
  • 1/2 cup dry sherry or dry white wine
  • 1 tablespoon all-purpose flour
  • 1 cup store-bought low sodium beef broth or home made beef inventory, plus extra if wanted
  • 1 tablespoon recent thyme leaves, plus extra for garnish
  • 1/2 teaspoon floor sage
  • 1 tablespoon apple cider vinegar
  • 2 cups day-old bread, torn into 2-inch (5 cm) chunks
  • 2 cups grated Gruyère, Emmental, or Swiss cheese, or a mixture of all three

Forestall your display screen from going darkish

  • Warmth a big ovenproof skillet over excessive warmth till sizzling. Add the oil.
  • In the meantime, generously season the rooster with 1/2 teaspoon every of salt and pepper. Working in batches, if wanted, sear the rooster, pores and skin facet down, till deeply golden brown, about 8 minutes. Flip and sear the opposite facet till brown, about 5 minutes. Transfer to a plate. Drain the fats from the skillet.

  • Decrease warmth to medium, add the butter and let it soften.

  • Strew the onion, garlic, and bay leaf within the skillet and season with salt and pepper. Prepare dinner, coated, stirring often till the onions are softened, about quarter-hour. Uncover and proceed cooking and stirring till the onions are deeply golden brown, 10 to 12 minutes extra.
  • Pour the sherry or wine into the skillet, scrape up any browned bits caught to the underside.

  • Sprinkle the flour over the onions and stir to coat. Prepare dinner for 30 seconds.

  • Pour within the beef inventory, sprinkle within the thyme and sage, and stir to mix. Add the cider vinegar. Deliver to a boil.

  • Nestle the rooster into the skillet. Scale back warmth to low and simmer gently till the rooster is cooked via, and has an inner temperature of 165°F (74°C), about quarter-hour. Stir in further inventory if the sauce turns into too thick or reduces an excessive amount of.
  • In the meantime, crank up the broiler.

  • Tuck the chunks of bread round and between the rooster thighs. High the rooster and bread with the cheese. Sprinkle a little bit of salt and pepper excessive.

  • Slide the skillet into the oven and broil simply till the cheese is browned and bubbly, 3 to 4 minutes.

  • Garnish with extra thyme leaves. Serve instantly.

Serving: 1 servingEnergy: 781 kcalCarbohydrates: 63 gProtein: 34 gFats: 42 gSaturated Fats: 20 gMonounsaturated Fats: 14 gTrans Fats: 1 gLdl cholesterol: 98 mgSodium: 959 mgFiber: 5 gSugar: 8 g

Diet info is mechanically calculated, so ought to solely be used as an approximation.

Recipe © 2021 David Leite. Picture © 2021 David Leite. All rights reserved.


Recipe Testers’ Evaluations

Sure to this French onion-skillet rooster recipe! It turned out superbly and was worthy of the French onion in its identify. It’s acquired the substances. It’s acquired the strategies. It’s acquired the flavors. I typically combine beef and rooster broths after I make French onion soup, and mixing the rooster taste from the seared and simmered thighs with good beef inventory is a genius transfer.

My husband and I generally differ in our evaluation of dishes however not on this one. We each felt this was a TC all the way in which. Whereas he might be averse to skin-on rooster, he raised no objections to this therapy.

The French onion rooster skillet was served with a inexperienced salad and buttered inexperienced beans.

This French onion-skillet rooster dish was scrumptious!  It was wealthy and flavorful. Simply put, it tasted like rooster in onion soup however higher. As a result of the “soup” cooked down right into a wealthy and caramelized chutney of types, it was thick and hearty. I introduced some to my Mother and she or he simply beloved it, as did my important different. How will you not, so long as you get pleasure from French onion soup and rooster.

In the event you like French onion soup, this French onion-skillet rooster is basically simply tender, golden rooster bathed in French onion soup. All the course of takes a little bit of time, however the result’s a wealthy, filling dish. And your kitchen smells divine while you’re cooking this.

It doesn’t want a lot accompaniment. I added the bread cubes, which I assumed had been wonderful as a result of they soaked up the scrumptious sauce. It might be simply nearly as good with out them, particularly if you happen to serve the dish with some kind of bread to absorb the sauce. (Clearly, I believe the essential factor is to absorb the sauce!)

I extremely suggest including additional broth once you add the rooster again to the skillet to simmer–so you have got extra sauce.  I’d additionally suggest not skimping on the salt and maybe including a bit extra thyme.

This might be 4 to 6 servings, relying on the scale of the thighs (and the eaters!) I served it with a Caprese salad and a few sourdough bread.

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