French Onion Chicken #cooking #recipe

Here’s the recipe - 2 1/2 Tbsp (35g) - Unsalted Butter  4 - Large Brown (Yellow) Onions, Thinly Sliced 1/4 Cup (60ml) - White Wine or Beef Stock (alcohol substitute) 6 - Sprigs Fresh Thyme  5 - Dried or Fresh Bay Leaves  1/3 Cup (80ml) - Beef Stock  2 tsp (10ml) - Balsamic Vinegar  2 tsp (10ml) - Worcestershire Sauce  3 - Garlic Cloves, Grated Seasoning To Taste  Chicken & Seasoning & Cheese -  3 tsp (15ml) - Olive Oil (2 tsp - 10ml separated)  2-3 - Chicken Breast, Butterflied & Halved  1 tsp (2.5g) - Onion Powder  1 tsp (2.5g) - Garlic Powder  1 tsp (2.5g) - Smoked Paprika  Seasoning To Taste  Gruyere Cheese, Grated Parmigiano Reggiano Cheese, Grated Green Beans (Optional) -  1 Tbsp (20ml) - Olive Oil 300g (10.5oz) - Green Beans, Trimmed & Cleaned  1 - Garlic Clove, Grated  Seasoning To Taste  Method -  1. In a large pan over medium-high heat, melt the butter, add sliced onions and seasoning to taste. Mix well and sauté for 10 minutes, mixing regularly. Reduce the heat to medium and continue cooking for 10 minutes, stirring regularly.  2. Add the white wine (or stock) and cook for 2 minutes or until reduced by 2/3. Add thyme, bay leaves, beef stock, balsamic vinegar, Worcestershire sauce and grated garlic. Increase the heat to high and bring to a boil. Reduce the heat to low and cook for 15-20 minutes or until the onions have cooked down, caramelised, and the liquid has thickened to a syrup consistency. Remove from heat.  3. In the meantime, add the chicken to a bowl and add the oil and seasonings. Mix well until combined.  4. Place a pan over medium-high heat, add olive oil and sear the chicken for 3 minutes on each side. Remove and place into a bowl or plate. Do this in batches to avoid overcrowding.  5. Preheat the oven to 200.c - 400.f and set it to grill/broil. 6. Place the seared chicken onto the prepared tray, top with the caramelised onion and grate over the gruyere and Parmigiano Reggiano. Place under the grill/broil for 4-5 minutes or until melted and golden.