Savory Onion Chicken Recipes

FRENCH ONION CHICKEN

Steps:

• Preheat oven to 375 degrees.
• In a dutch oven over medium-low heat, add onions, butter, salt and pepper. Cook for 45 minutes, stirring occasionally until onions are a deep brown. Stir in some fresh thyme leaves and flour.. Deglaze the pan with chicken stock and stir until thickened.
• While onions are cooking, add chicken to a baking dish. Drizzle with olive oil and cover with aluminum foil. Bake for 25-30 minutes or until cooked through.
• Add chicken to the pan with caramelised onions. Spoon some onions on top of the chicken. Add the sliced swiss on top of the chicken. Cover the dutch oven until cheese is melted. Serve and enjoy!

SAVORY ONION CHICKEN

Steps:

• Place 2 tablespoons flour in a shallow bowl. Add chicken, a few pieces at a time, and turn to coat. In a large skillet, heat oil over medium heat. Brown chicken on all sides; remove and keep warm., Add soup mix and remaining flour, stirring to loosen browned bits from pan. Gradually whisk in beer. Bring to a boil; cook and stir for 2 minutes or until thickened. , Return chicken to the pan. Bring to a boil. Reduce heat; cover and simmer until chicken juices run clear, 12-15 minutes.

SAVORY PANCAKES WITH SPRING ONION AND CHICKEN

Steps:

• Mix spring onions, flour, sun-dried tomatoes, sugar, baking powder, baking soda, and salt together in a large bowl.
• Beat buttermilk, milk, melted butter, and egg together in a separate bowl until smooth.
• Heat a lightly oiled griddle over medium-high heat.
• Pour buttermilk mixture over flour mixture; mix together with a wooden spoon or fork until batter is just blended.
• Pour 1/2 cup of the batter onto the hot griddle. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and top with some pepper Jack cheese and 1 slice of chicken. Cook until browned on the bottom, 2 to 3 minutes. Flip again and cook until chicken is warmed through, about 30 seconds. Repeat with remaining batter.

CHICKEN CUTLETS WITH STRAWBERRY ONION CREAM SAUCE

Steps:

• Dipped cutlets into eggs, then into the flour, then into breadcrumbs. Cover well.
• Heat oil - add cutlets to oil on a medium flame.
• Cook for about 4 minutes on each side until golden brown.
• Remove from frying pan and place in a dish lined with a paper towel.
• Set aside chicken to prepare the cream sauce.

CARAMELIZED ONION AND GARLIC CHICKEN

Steps:

• Gather the ingredients. Preheat the oven to 425 F.
• Heat 1 tablespoon of olive oil in a large skillet over medium-low heat. Add the onion and garlic. Cook, stirring, for 10 minutes, or until soft. If the onions start to crisp, reduce the heat.
• Stir in the brown sugar and vinegar and cook for 6 to 7 minutes, stirring often, or until the onions are lightly caramelized. Remove from the heat.
• Oil a baking dish with the remaining 1 tablespoon of olive oil and place the chicken in the dish in a single layer, bone-side down. Season with salt and pepper.
• Spread the onion and garlic mixture over the top of the chicken breasts.
• Bake for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165 F . Check the temperature in the thickest part of the chicken pieces. Cover loosely with foil if the onions are getting too dark or dry toward the end of the cooking time.
• Let the chicken rest for 5 minutes before serving.

WHOLE ROASTED CHICKEN

Steps:

• Prep chicken: Remove chicken from fridge 30 minutes before roasting. Remove giblets/neck, if applicable. Remove any excess fat and leftover feathers. Pat dry.
• Oven: Pre-heat oven to 450°F (225°C).
• Compound butter: Make compound butter by mashing softened butter, minced garlic, chopped herbs, a pinch of salt and pepper to taste.
• Season chicken: Gently loosen chicken skin. Season chicken with salt/pepper all over (inside and out). Spread 2/3 of compound butter under skin. Spread remaining compound butter inside chicken cavity.
• Prep pan and finish prepping chicken: Place onions and head of garlic in a lightly oiled roasting pan. Sit chicken, breast side up, on top. Stuff chicken cavity with halved (or quartered) lemon and fresh rosemary/thyme sprigs. Tie legs with kitchen twine and tuck wings under. Brush chicken skin all over with olive oil.
• First part of roasting: Roast chicken at 450°F for 15 minutes. Carefully remove pan from oven and baste chicken with pan juices. (If using potatoes and carrots, carefully lift chicken out of pan onto a plate, add vegetables to pan and toss with juices. Sit chicken back on top.)
• Main part of roasting: Reduce oven temperature to 350°F. Return chicken to oven and roast for 20-25 minutes per pound. Baste once or twice with pan juices during roasting time.
• Finish roasting: Once roasting time is up, remove pan from oven and spread chicken with butter all over. Increase oven temperature to 425°F and roast chicken for 5-15 minutes, until thickest part of meat at thigh and in breast registers an internal temperature of 165°F (if your chicken is already at temperature once roasting time is up, do not continue roasting at 425°F - instead, broil for 2-3 minutes).
• Rest chicken: Remove pan from oven and remove chicken to a warmed rimmed plate OR a wooden chopping board with rim. Rest for 15-20 minutes before serving. Drain pan juices to a gravy boat and keep warm. (If you added the potatoes and carrots and they aren't fully tender yet, return to the oven and roast at 425°F for 10-20 more minutes, until chicken is rested/carved and vegetables are fully tender).
• Serve: Carve rested chicken and serve with pan juices (and optionally potatoes and carrots).