Onion Chicken Bowl (Print Version)
# Ingredients:
01 -
6 tablespoons of unsalted butter, split into portions.
02 -
2 dried bay leaves.
03 -
3 medium celery stalks.
04 -
3 medium carrots.
05 -
3 cloves of garlic, peeled.
06 -
2 pounds of chicken breasts or thighs, without bones and skin.
07 -
1 teaspoon dried thyme.
08 -
2 1/2 teaspoons kosher salt, split into portions.
09 -
1/2 teaspoon black pepper.
10 -
3/4 cup of dry white wine.
11 -
1 tablespoon dry sherry.
12 -
1/4 cup of all-purpose flour.
13 -
6 cups of low-sodium chicken broth.
14 -
1/2 baguette, perfect for making toasts.
15 -
2 ounces of Gruyère cheese to go with the toasts.
16 -
3 pounds of yellow onions, equal to about 4 large or 6 medium ones.
# Instructions:
01 -
Thinly slice the onions. Melt some butter in a pot and cook the onions with thyme, bay leaves, salt, and pepper. Stir often until they turn a rich brown color, which takes around 35-45 minutes.
02 -
Chop the carrots and celery into small bits (about 1/4-inch size), and mince your garlic. Toss these into the onions, stirring with the rest of the butter.
03 -
Sprinkle salt on the chicken and, if the breasts are thick, slice them horizontally so they’re thinner.
04 -
Add the wine and sherry to the pot and simmer until they almost dry up. Mix in the flour and cook briefly, for about one minute.
05 -
Pour in the chicken broth along with the chicken. Let it cook gently until the chicken’s internal temperature is 165°F. Take out the chicken, shred it into pieces, and put it back in the pot.
06 -
Optional step: Cut up the baguette and lay slices on a baking sheet. Sprinkle on cheese and let it broil until gooey and golden.
# Notes:
01 -
Store in the fridge for up to 4 days.
02 -
Freezes great and keeps fine for 3 months.
03 -
You can skip the cheese topping if you want.