Sunnys Easy Smothered French Onion Chicken Thighs Recipes

SUNNY'S EASY SMOTHERED CHICKEN

Sunny's Easy Smothered Chicken image

Provided by Sunny Anderson

Time 45m

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil, plus more if needed
Two 8-ounce containers sliced white button mushrooms
1 sprig fresh thyme
1 medium sweet or white onion, large diced
Kosher salt and freshly ground black pepper
2 tablespoons all-purpose flour
1 tablespoon Dijon mustard
2 cups beef stock, warmed
4 grilled chicken breasts, from the freezer or refrigerator section of the grocery, thawed if frozen
Two 10-ounce containers microwavable white rice
3 tablespoons chopped fresh parsley

Steps:

Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and thyme and more olive oil if needed and saute until lightly browned and tender, 5 to 10 minutes. Add the onion and season with salt and pepper. Let cook until the onions are softened, 5 to 7 minutes. Mix in the flour and mustard and cook for about 2 minutes. Whisk in the beef stock and bring to a simmer. Cook until thickened, 3 to 4 minutes. Add the grilled chicken breasts, then cover the skillet and turn down the heat to medium-low. Let simmer for about 10 minutes.
Prepare the rice according to the package directions. Remove the rice to a large bowl and stir in 2 tablespoons parsley. Place rice on a platter, then top with the chicken and mushroom sauce. Garnish with the remaining fresh parsley.

SUNNY'S EASY ONION JAM

Sunny's Easy Onion Jam image

Provided by Sunny Anderson

Categories condiment

Time 1h5m

Yield 1 pint

Number Of Ingredients 8

Ingredients

2 cups frozen pearl onions, defrosted and halved
1/4 cup apple cider or red wine vinegar
3 tablespoons light brown sugar
4 shallots, thinly sliced
2 large red onions, halved and thinly sliced
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh thyme
2 scallions, finely chopped

Steps:

In a medium saucepan on medium-low heat, add the pearl onions, vinegar, sugar, shallots, red onions, a pinch of salt, a few grinds of pepper and 1/4 cup water. Stir to combine, then cook until the onions are completely tender and caramelized, 40 to 45 minutes.
Add the thyme and scallions to the cooked onions and refrigerate until ready to use. Serve on nachos, burgers, hot dogs, etc.

KETO SMOTHERED CHICKEN THIGHS

Keto Smothered Chicken Thighs image

Topped with bacon, mushrooms, green onions, and a creamy sauce, these chicken thighs are sure to become a favorite on your keto menu.

Provided by France C

Categories Chicken Thighs

Time 1h

Yield 4

Number Of Ingredients 8

Ingredients

4 (8 ounce) skin-on, bone-in chicken thighs
1 teaspoon paprika
salt and pepper to taste
4 slices bacon, cut into 1/2 inch pieces
⅓ cup low-sodium chicken broth
4 ounces sliced mushrooms
¼ cup heavy whipping cream
2 green onions, white and green parts separated and sliced

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Season chicken thighs on all sides with paprika, salt, and pepper.
Cook bacon in a cast iron skillet or oven-safe pan over medium-high heat until browned, 4 to 5 minutes. Remove from skillet and drain on a paper towel-lined plate. Drain and discard excess grease from skillet.
Return skillet to medium heat and cook chicken thighs, skin-side down, for 3 to 4 minutes. Flip chicken over and place skillet in the preheated oven.
Bake until chicken thighs are no longer pink at the bone and juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove chicken to a plate and cover with foil to keep warm. Remove all but 2 tablespoons drippings from skillet.
Return skillet to the stove over medium-high heat. Pour in chicken broth while whisking up brown bits from the bottom of the skillet. Add mushrooms and cook until soft, about 3 to 4 minutes. Pour in heavy whipping cream and whisk together until lightly simmering, then reduce heat to medium-low. Season with salt and pepper, if necessary.
Return chicken and any juices back into skillet; top with bacon and green onions. Serve immediately, spooning sauce over the chicken.

Nutrition Facts : Calories 466.3 calories, Carbohydrate 2.4 g, Cholesterol 158.9 mg, Fat 32 g, Fiber 0.7 g, Protein 40.5 g, SaturatedFat 11 g, Sodium 373 mg, Sugar 0.8 g

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