Carmelised Onion Chicken <br /> <br />It’s like French Onion Soup and Pan Fried Chicken had a love child… <br />Serves 4 to 6 <br /> <br />Ingredients: <br />42g (3 Tbsp) butter <br />1 Kg (2 pounds / 6 medium) onions, thinly sliced <br />1 mL (1/4 tsp) baking soda <br />Coarse salt and freshly ground black pepper <br />2 to 4 cloves garlic, minced <br />2 fresh thyme sprigs <br />1 fresh rosemary sprig <br />15 mL (1 Tbsp) oil (we use chicken or bacon fat) <br />1Kg (2 pounds / 6-8) chicken thighs <br />500 mL (2 cups) chicken stock (make at same time - see below) <br />30 mL (2 Tbsp) Dijon mustard <br />15 mL (1 Tbsp) balsamic vinegar <br /> <br />Chicken stock (if making) <br />Skin and bones from chicken thighs <br />½ an onion <br />1 celery stalk <br />1 carrot <br />Salt and pepper <br /> <br /> <br />Method: <br />Preheat oven to 325°F (160ºC) <br />De-bone and remove skin from chicken thighs. <br />Place skin and bones in a pot with 750 mL (3 cups) water, half an onion, 1 celery stalk, and 1 carrot, season with salt and pepper, bring to a boil and reduce to a simmer. <br />Melt the butter in a braiser over medium-high heat. <br />Add the onions and baking soda and cook, stirring every few minutes. <br />Continue cooking until the onions are a deep caramel colour - about an hour. <br />When the onions are caramelised, add the garlic, thyme, and rosemary, and cook until fragrant. <br />Add 1 cup of broth, scrape up any fond on the bottom of the pan, and reduce by half. <br />When the onions are just about done, sear the chicken. <br />Heat the oil in a cast iron pan over medium-high heat until shimmering. <br />Season the chicken with salt and pepper. <br />Sear the chicken on both sides. <br />Discard the thyme and rosemary stems from the onions. <br />Transfer the chicken to the braiser with the onions. <br />Deglaze the chicken pan with 1 cup of chicken stock, scraping up the fond on the bottom of the pan. <br />Whisk the mustard and vinegar into the chicken stock in the pan you seared the chicken in, and simmer until reduced by about half. <br />Pour the mustard sauce over the chicken. <br />Bake uncovered for 30 minutes or until chicken is cooked through.
