Best French Onion Chicken Thighs Recipes

SUNNY'S EASY SMOTHERED FRENCH ONION CHICKEN THIGHS

Steps:

• For the chicken: Add the flour, garlic powder, onion powder, paprika, a nice pinch of salt and a few grinds of pepper to a medium bowl. Stir to distribute. Add the chicken thighs and toss to coat. Let sit in the bowl.
• For the gravy: Add the butter and flour to a saucepan over medium-low heat. Stir together with a wooden spoon and cook, stirring, until a deep brown color but not burning, about 6 minutes. Add the onions, Dijon, thyme, paprika and garlic and stir to coat. Slowly add the stock and stir. Raise the heat to a simmer and cook until thickened like gravy. Season with salt and pepper. Keep warm.
• Add the oil to a large pan over medium-high heat. When it begins to swirl, shake the excess flour off the chicken and add to the pan. Sear on both sides, 6 to 8 minutes per side, then place in the gravy and simmer, covered, to complete cooking, 15 to 20 minutes. Serve over rice or mashed potatoes.
• Cover potatoes and garlic with water by 1 inch in a large pot. Bring to a boil, add salt and simmer until tender, about 15 minutes. Drain well.
• Put the potatoes and garlic back in the pot and cook over low heat to evaporate the rest of the water. Mash in the butter with a potato masher. Add the heavy cream in stages until the desired consistency is reached. Season with salt and pepper.

FRENCH ONION CHICKEN THIGHS WITH PROVOLONE

Steps:

• 1. Preheat oven to 400.
• 2. Combine beef broth, dry onion flakes, onion powder, Garlic powder, pepper, set aside.
• 3. Season chicken using the pepper, garlic powder, onion powder, paprika and parsley.
• 4. Heat olive oil in a cast iron skillet on medium-high heat, sear chicken for 3 minutes on each side. Place on a separate dish and set aside.
• 5. Toss in onion slices, cook til tender, (You may need to add 1 more tablespoon of olive oil, just use your judgement) stir in balsamic vinegar for 1 minute and add broth mixture, simmer for 3-5 minutes.
• 6. Add chicken back to the pan.Transfer pan to oven for 30 minutes.
• 7. Remove Skillet from oven return to stovetop on medium heat, add cornstarch and water mixture, heat till mixture thickens to a gravy. (I removed the chicken from the skillet to get a better mix and added chicken back to skillet)
• 8. Add a slice of provolone cheese to each thigh, cover on low heat till cheese is melted.
• 9. Serve.

FRENCH ONION CHICKEN THIGHS

Steps:

• Use the contents of the French onion soup can (or leftover french onion soup) to marinate chicken (about 2-6 hours, flip over once half way through)
• In a large pot/sauce pan(or dutch oven), heat 2 tablespoons of olive oil on medium heat (6/10). Add the onions and toss to coat with the olive oil. Stir often. If the butter is refrigerated, set it on the counter at this point to allow it to soften.
• Increase stove to medium-high heat (7/10). Cook the onion, stirring often (about every 5 minutes or so), until it the onions have caramelized , about an hour (+/- 15 min). After the first 30 min, mix in 1 tbsp butter, and 1/2 teaspoon of salt, after 15 min min later, add another tbsp of olive oil and the sugar) . Allow to heat/stir until the onions are brown (caramelized) and a lot smaller than before.
• Preheat oven to 375 degrees (F)
• Add the minced garlic to the pot, stir and cook for a minute more.
• Add 3 tbsp water to the pot 3 times, and scrape up the browned bits on the bottom and sides of the skillet (deglazing) each time, with a 3 minute break in between each deglaze, then pour more water (x3). Do it one more time using the vermouth/wine/sherry. Let sit for about 5 minutes. set to low heat.
• Begin heating a separate skillet (or large, oven-safe pan) on medium-high heat with 2 tablespoons of olive oil, and (once the oil is heated), add the chicken (marinade strained/discarded, and season the thighs to taste with salt and pepper) and cook until browned (about 4-5 minutes skin side down, and 2-3 minutes skin side up). Temporarily set aside the chicken and drain out the fat. Add in green beans to skillet, season the green beans with salt and pepper, put the chicken back in, and cover with aluminum foil, and transfer skillet to oven for 35-40 minutes (until chicken is cooked through). Continue to next step while it's in the oven.
• While the chicken is cooking, add the stock, 1/2 tsp salt, bay leaf, and thyme to the original pot and stir. Cover and bring to a simmer. increase to medium-high (7/10) heat. In a small bowl, mix 1 tbsp butter and 1 tbsp flour to create a beure marnie. Once simmering, whisk in the beure marnie and let simmer, covered, for 4 minutes or so. Remove cover from pot, find the bay leaf and throw it out, set to medium (6/10) heat, and let sit for 10-20 minutes, until sauce has about the desired thickness. Cover and set to low heat.
• Brush remaining 3 tbsp olive oil on both sides of the baguette slices. Set on an oven safe pan or baking sheet.
• Once chicken is cooked, remove skillet from oven, discard aluminum foil, and set the skillet on the stove on medium heat (5/10). Pour most of the contents of the pot/saucepan over the chicken and green beans. Place the baguette slices into the oven for 7 minutes, then flip over and add the gruyere cheese to the top of the baguette slices. Pour the Parmesan cheese onto the contents on the skillet. Switch on the broiler for approximately 3-5 minutes more (until cheese is brown, bubbly) and remove from oven.
• Serve 2-3 croutons beside a chicken thigh and green beans. Pour some sauce over the croutons as well

SUNNY'S EASY SMOTHERED FRENCH ONION CHICKEN THIGHS

Steps:

• For the chicken: Add the flour, garlic powder, onion powder, paprika, a nice pinch of salt and a few grinds of pepper to a medium bowl. Stir to distribute. Add the chicken thighs and toss to coat. Let sit in the bowl.
• For the gravy: Add the butter and flour to a saucepan over medium-low heat. Stir together with a wooden spoon and cook, stirring, until a deep brown color but not burning, about 6 minutes. Add the onions, Dijon, thyme, paprika and garlic and stir to coat. Slowly add the stock and stir. Raise the heat to a simmer and cook until thickened like gravy. Season with salt and pepper. Keep warm.
• Add the oil to a large pan over medium-high heat. When it begins to swirl, shake the excess flour off the chicken and add to the pan. Sear on both sides, 6 to 8 minutes per side, then place in the gravy and simmer, covered, to complete cooking, 15 to 20 minutes. Serve over rice or mashed potatoes.
• Cover potatoes and garlic with water by 1 inch in a large pot. Bring to a boil, add salt and simmer until tender, about 15 minutes. Drain well.
• Put the potatoes and garlic back in the pot and cook over low heat to evaporate the rest of the water. Mash in the butter with a potato masher. Add the heavy cream in stages until the desired consistency is reached. Season with salt and pepper.

FRENCH ONION CHICKEN THIGHS

Steps:

• Add 2 tbsp. oil to large skillet. Add the onions, salt, sugar and thyme. Cook over medium low heat stirring often until golden brown and jammy. About 20 to 25 minutes. Remove from pan and set aside. Wipe out skillet.
• Season the chicken with salt and pepper. Place the other 2 tbsp oil to pan. Cook the chicken about 15 minutes turning often. Add the garlic, oregano and beef broth. Bring to a boil. Reduce heat to simmer and add the onions back in.
• Cook until reduced and thickened. Top with the Gruyere cheese and place a lid on top and remove from heat. Let the cheese melt. Garnish with parsley