French Onion Chicken Thighs Recipes

FRENCH ONION CHICKEN THIGHS

Steps:

• Melt the butter in a skillet on top of the stove and brown the onion rings in the butter. Remove onions and set aside. Whisk together the all-purpose flour, smoked paprika, garlic powder and black pepper in a bowl. Coat each chicken thigh in the flour mixture.
• Brown chicken thighs in the skillet you removed the onions from until golden brown. You can add more butter if there is not enough left in your skillet from frying the onions. Once thighs are brown, sprinkle onions over them, pour in the two cans of French onion soup and sprinkle shredded Mozzarella cheese over the top.
• I used a 10 inch iron skillet to make this in. If you don't have an iron skillet, you can use a baking dish or casserole dish. Bake in preheated 350 degree oven for 30 to 40 minutes uncovered. Makes 6 to 8 servings.

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:

• 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

CRUNCHY FRENCH ONION CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Spread crushed onions in a shallow bowl. Pour beaten egg into a separate shallow bowl.
• Dip chicken into beaten egg, then press into crushed onions. Gently tap chicken to let loose pieces fall away. Put breaded chicken to a baking sheet.
• Bake chicken until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHEESY FRENCH ONION CHICKEN RECIPE BY TASTY

Steps:

• In a bowl, add the chicken thighs, salt, pepper, garlic, dried parsley, and olive oil, and toss until evenly coated.
• Add the chicken to a skillet on medium-high heat. Sear until golden brown, about 4 minutes. Flip and cook the other side of the chicken, 2 minutes. Remove the chicken from the pan and set aside.
• Preheat oven to broil.
• Add the butter, sliced onions, salt, and pepper to the same pan, stirring occasionally until softened. Reduce heat to low and cook until they are deeply caramelized, about 1 hour.
• Add thyme and beef broth and bring the mixture to a simmer.
• Add the chicken on top of the onions, and sprinkle with Gruyère cheese.
• Broil for 5 minutes, until the cheese is melted and golden brown.
• Serve over bread.
• Enjoy!

FRENCH ONION CHICKEN SKILLET

Steps:

• Combine flour and dry soup mix in a plastic bag. Add 1/2 of the chicken and shake to coat. Reserve remaining flour mixture.
• Heat 1/2 of the canola oil in a large, deep frying pan over medium-high heat. Add 1/2 of the coated chicken and cook until brown all over and no longer pink in the center, 5 to 7 minutes. Remove from the pan and drain on paper towels. Repeat with remaining coated chicken, then uncoated chicken, working in batches if needed.
• Add onion and bacon; cook until onion is soft and bacon is crisp, 5 to 7 minutes. Blend remaining flour mixture with water and add to the pan. Bring to a boil; reduce heat and let simmer, covered, for 20 minutes. Stir in mushrooms and simmer, uncovered, for 2 minutes more. Stir in sour cream until blended, then swirl in parsley.