French Onion Skillet Chicken Smothered in All Kinds of Good Stuff!Print Print Without Images
*recipe and photo courtesy of the Cozy Apron
Packed full of flavour in every bite, this one pan chicken skillet dinner has become a favourite. There is a special something that happens, when every ingredient that you use in a recipe is delicious on it’s own. From our Lepp Farm Raised Chicken Breast, to the pan of fragrant onions, deepening in colour by the moment, to the distinct, nutty flavour of Gruyere cheese. MAGIC! The key to this chicken dish? The heap of silky mashed potatoes (this kitchen tool is very useful in achieving the silk factor – available in our produce department), that it rests itself on. This is a special meal – douse your potatoes in some cream and butter and gather your family around the table.
Prepare yourself for the oohs and aahs!
• 2 skinless, boneless chicken breast, cut in half length-wise to create 4 thinner cutlets
(you can skip a step or two here and simply purchase our Lepp’s Breaded Chicken Cutlets!)
• 1 teaspoon Herbes de Provence
• 1 teaspoon granulated onion
• ¾ teaspoon salt
• ½ teaspoon paprika
• ¼ teaspoon black pepper
• ¼ teaspoon granulated garlic
• Canola oil
• 3 tablespoons unsalted butter divided use
• 3 white onions quartered and sliced thinly
• ¼ cup white wine
• ½ cup beef stock
• 2 cloves garlic pressed through garlic press
• 2 teaspoons fresh thyme leaves, divided use
• 1 ¼ cup grated gruyere cheese
Add the chicken cutlets to a bowl, and sprinkle in all of the ingredients beginning with the Herbes de Provence up to and including a drizzle of the canola oil, and toss together to combine; allow the meat to marinate for at least 20 minutes, or even overnight if preparing ahead.
Once the chicken is marinated, place a cast iron skillet (or other large pan) over medium-high heat, and drizzle with about 3 tablespoons of the canola oil; once it gets hot, add in the chicken cutlets and sear until golden-brown, about 3 minutes per side; remove from pan and set aside, keeping warm.
Into the same cast iron skillet or pan add in another 4 tablespoons of the oil, plus the 2 tablespoons of the butter, and allow that to become hot and melt together; add in the sliced onions (it will seem like a lot of onions, but they will cook down substantially) and stir, and allow the onions to begin to caramelize a little bit before adding in a pinch or two of salt and black pepper; continue to caramelize the onions, stirring frequently, for about 25-30 minutes, or until a deep golden-brown, and very soft.
Deglaze the caramelized onions with the wine, and after about 30 seconds to 1 minute, when the wine has reduced, add in the beef stock, and allow that to reduce for several minutes until thickened and glossy.
Finish the onions by stirring in the garlic, about 1 teaspoon of the thyme leaves, and the butter; once the butter is melted in, turn off the heat; return the chicken to the skillet, and nestle it into the onion mixture.
Turn your broiler on, and top each chicken breast cutlet with some of the gruyere cheese; place under broiler to melt the cheese, and make it slightly golden and bubbly.
Finish the chicken with the remaining sprinkle of thyme leaves, and serve.