Bonnies Braised Chicken With Sauteed Onions Recipes

BRAISED ONIONS A LA JULIA CHILD

Steps:

• If you are using fresh pearl onions, they are easier to peel if you blanch them in boiling water for 30 seconds and then run them under cold water to cool.
• If you are using frozen pearl onions, make sure they are defrosted and drained.
• Heat the butter and oil in a large skillet and add the onions to the skillet.
• Saute over medium heat for about ten minutes, rolling the onions about so they brown as evenly as possible without breaking apart.
• Pour in the stock, add the herbs, and cover.
• Simmer over low heat for about 40 to 50 minutes until the onions are perfectly tender but retain their shape and the liquid has mostly evaporated.
• Remove the herbs, season with salt and pepper to taste, and serve.

BRAISED CHICKEN WITH ONIONS AND HERBS

Steps:

• Sprinkle chicken with salt and pepper. Melt butter in large skillet over medium-high heat. Add chicken to skillet; sauté until brown, about 3 minutes per side. Using tongs, transfer chicken to plate. Add onion, bay leaves and rosemary to skillet. Reduce heat to medium; sauté until onion is tender, about 6 minutes. Add broth and wine. Boil until mixture thickens slightly, stirring occasionally, about 8 minutes. Return chicken to skillet; spoon sauce over. Cover skillet and simmer until chicken is cooked through, about 5 minutes. Season to taste with salt and pepper and serve.

BONNIE'S BRAISED CHICKEN WITH SAUTEED ONIONS

Steps:

• Rinse the chicken thighs, remove any fat and blot with paper towels. Just before adding the thighs to the skillet, sprinkle each thigh with coarse ground black pepper and kosher salt. Heat the butter in a medium high skillet (stainless steel or cast iron) Don't let it smoke or it will burn.
• Sear 4 thighs at a time. Sear the thighs until they are golden brown on each side. Don't move them until they form a crust. This takes about 2-3 minutes each side on medium-high heat. If the chicken sticks to the pan, it's not ready to be turned yet. Wait until it releases. Remove the chicken thighs to a platter. Tent with foil to keep warm. Don't wipe out the pan!
• Add the onion rings and cook them until they are tender, about 10 minutes. Then add cornstarch to the water, whisk until it is smooth and then add it to the cooked onions and stir it in.
• Return the braised thighs to the pan. Turn the heat down to low, and cover the thighs to let them simmer slowly, until they are moist and tender and the onion sauce has thickened. This takes about 25 minutes.
• Serve on a platter with the sauce drizzled over the top. Good with rice or mashed potatoes. Enjoy!