This marks my 3rd instalment of the Thanksgiving themed recipe. After showing brunch and cake recipes, now it is time for the main dish. I present to you lovely people my onion chicken. You must be thinking why not turkey, cos turkey is so overrated in this season. You can find them on any dinner table. But if you desire, you can switch chicken out for turkey, it will still taste amazing.
Just fresh outta the oven...
I would have called this "French Onion Chicken" but I didn't use any beef broth. Instead, I use a very simple chicken broth. So, to this French Onion Chicken is a bit "Un-French", don't you agree? Perhaps the next time I am making this dish again, I will be using beef broth.
This is a fairly simple dish to make. The cooking process is all done in 1 skillet and if your skillet is big to contain 4 chicken breasts, you can also wack the skillet into the oven for the final baking process. The only tricky part is to cook the chicken right. Over cooking will cause the chicken to become dry and rubbery. But do not worry, I got you covered. The details are all down below on the directions section. Without further ado, let's get started with the recipe.
Chicken Breasts Skinless Boneless, 4
Canola / Grapeseed Oil, 1 TBSP
Za'atar, 1 TSP
Sea Salt, Pinch
White Pepper, Pinch
Unsalted Butter, 3 TBSP
Yellow Onion Finely Sliced, 2
Chicken Broth, 3 TBSP + 1 Cup
Bleached All Purpose Flour, 2 TBSP
Red Flakes, Pinch
Provolone Cheese, 4 Slices
Gruyere Freshly Shredded, A Handful
Parmigiano Reggiano Freshly Shredded, A Handful
Fresh Parsley Finely Chopped, A Handful
Cast Iron Skillet / Pan
Oven Proof Casserole Dish
Place chicken on a working surface.
Cover with cling film.
Using a meat mallet, pound the chicken breast lightly until almost the same thickness.
*The trick is work your way from the center to the edge.*
Transfer the chicken breast into a shallow bowl.
In a small bowl, add oil, za'atar, salt and pepper.
*White meat = white pepper. Red meat = black pepper. Learnt that trick from a chef.*
Mix to combine well.
Add the mixture onto the chicken.
Coat the chicken well with the marinade.
Cover with cling film and marinade in the fridge for at least 4 hours to overnight.
Preheat oven to 200 degrees celsius or 400 fahrenheit.
In a skillet over medium heat, add in butter.
Once butter has melted, add in onions and 3 TBSP of chicken broth.
Saute the onions until translucent.
Continue sauting until the onion has lightly caramelized. It should take about 15 mins.
Remove from heat and set aside.
In the same skillet, add in chicken breasts.
Sear the chicken until you can see the edges start to cook or turn white in color.
Flip and cook the other side for about 30 secs.
Remove from heat and set aside.
*You can see that the middle of the chicken is still pinkish.*
In the same skillet, add in onion and flour.
Saute to combine well.
Deglaze the skillet with 1 Cup of chicken broth. Scrapping all the brown bits on the skillet.
Add the chicken back into the skillet.
Stir to combine well.
Add in cayenne and chili flakes.
Taste and adjust for seasoning with salt and pepper.
Give it a final stir.
Let it simmer for about 1 min.
If your cast iron skillet is big enuff for 4 chicken breasts, without overlapping, skip the next step.
Transfer everything onto a casserole dish.
Top each chicken breast with provolone, gruyere and parmigiano.
Wack into the oven and bake until all the cheese has melted and the soup starts to bubble.
Remove from heat.
Garnish with parsley.