Chicken With Two Onions In Sand Pot Recipes

CHICKEN WITH TWO ONIONS IN SAND POT

Steps:

• Cut the chicken and mix with the marinade. Allow to sit for 15 minutes.
• Heat the wok and add half the oil.
• Stir-fry the garlic and salt for just a moment.
• Add the chicken, drained of the marinade.
• Reserve the marinade.
• Brown the chicken on all sides and add the broth
• Cover and cook until the chicken is done to your taste.
• Remove the cover and allow the broth to reduce a bit.
• Remove all from the wok and set aside.
• Heat the wok and add the rest of the oil.
• Cook the onions until the yellow ones begin to brown a bit.
• Return the chicken to the wok along with the other ingredients, except the lettuce, but including the marinade.
• Stir-fry for a few moments so that all is hot.
• Place the lettuce in a 4 quart sand pot or stove top casserole.
• Top with the chicken and onions and cover.
• Place on the stove and heat until the pot is very hot.
• Serve immediately.

ONION CLAY POT CHICKEN

Steps:

• Rinse the claypot and lid in cold water. (If it´s the first time you´re using it, let both lid and bottom soak for 15 minutes in cold water.).
• Peel, rinse and cut the onions into quarters, the leek and spring onions into 4 pieces, and leave the peeled garlic cloves whole.
• Rub the chicken inside and out with salt, pepper, garlic powder and paprika powder.
• Put the chicken in the claypot breast side up, and surround with, leeks, onions and garlic cloves.
• Put the butter in small clicks over the chicken and veggies.
• Cover with the lid and put the pot on a rack far down in a cold oven.
• Turn on oven and bake at 225 degrees celsius for about 1 and 1/2 hours removing the lid for the last 15 minutes to brown. (Check to make sure the chicken is cooked through since ovens vary).
• Place the pot on a wooden cutting board or something like that, not on any cold surface or it could crack, replace the lid and let rest for about 10 more minutes before serving.

BALSAMIC CHICKEN WITH RED ONIONS AND POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Pour 1 tablespoon oil into a baking dish. Arrange potato slices in the bottom of the dish.
• Mix parsley and garlic together in a small bowl.
• Season underside of the chicken breasts with salt and pepper. Loosen skin and push parsley and garlic mixture underneath.
• Place chicken on top of potatoes in the dish. Arrange onion wedges around chicken. Drizzle remaining 1 tablespoon olive oil and balsamic vinegar over chicken.
• Bake in the preheated oven, basting occasionally with juices, until an instant-read thermometers inserted into the center reads 165 degrees F (74 degrees C), about 30 minutes.

INSTANT POT FRENCH ONION CHICKEN RECIPE

Steps:

• Coat the chicken in the flour mixture and set aside Add the olive oil to the Instant Pot, hit "Sauté" and "Adjust" to the "High" or "More" setting. Wait for it to read "Hot." Add the chicken in batches and lightly brown for about 1 minute on each side. Remove, set aside and repeat until all chicken is lightly browned. Chicken should be lightly browned like in the video for reference. Most or all of the oil will also have been absorbed by the chicken while browning so if there's a little left you can just keep it in the pot or carefully pour it out - your choice Add the butter to the pot and, once melted, add in the onions. Cook for about 10 minutes until they soften and become a bit browned (but not burned). While the onions are cooking, let them sit for a few minutes before stirring and deglaze (scrape) the bottom of the pan a couple times from any remnants that may have stuck Now you'll add in the Canned Onion Soup (if using condensed soup, you'll need to add 2 cans of water to go with it. If you're making my french onion soup instead, just halve that recipe and make it now). Stir it up with the onions. Add the chicken back into the pot. Secure the lid, hit "Keep Warm/Cancel" and then hit "Manual" or "Pressure Cook" High Pressure for 5 minutes. Quick release when done While the chicken is cooking, make the Texas Toast (or garlic bread) according to package instructions. When done, line the toast in a casserole dish When the lid comes off the pot, remove the chicken with some tongs and set aside on a plate (but leave sauce in the pot). Hit "Keep Warm/Cancel" and then hit "Sauté" again Add the cornstarch slurry to the mixture right away along with the Onion Soup Mix packet and stir/whisk in VERY well and bring to a bubble. Allow for about 1 minute of bubbling while stirring constantly and then turn the pot off. The sauce is going to thicken very nicely after a few moments of cooling down Layer the chicken over the Texas Toast, cover with sauce, layer each piece with the cheese, add a little more of the sauce and either let the cheese melt on its own from the heat of the chicken and sauce OR pop it into the oven for about 5 minutes on broil so it bubbles and browns. Feel free to sprinkle on some crispy fried onions for topping to go even more onion crazy! Take a spatula and slide it under a piece of Texas Toast (this makes for SUPER easy/mess-free serving) and plate it up