Kurpuis Family Recipes

French Onion Chicken

Ingredients

Ingredients for the chicken

1. 2 Tbsp. extra virgin olive oil, divided
2. 1 1/2 tsp. sea salt
3. 1/2 tsp. fresh cracked pepper
4. 1 tsp. dried thyme
5. 1 tsp. dried oregano
6. 1 tsp. dried parsley
7. 1/2 tsp. garlic salt

Ingredients for the French Onion Chicken

1. 1 package boneless, skinless chicken thighs or chicken breasts
2. 2 Tbsp. extra virgin olive oil
3. 2 1/2 yellow onions, sliced
4. 4 cloves fresh garlic, grated
5. 2 large shallots, diced
6. 4 Tbsp. butter
7. 1 cup white wine
8. 2 cups beef stock
9. 1 Tbsp. Worcestershire sauce
10. 4 sprigs fresh thyme
11. 1 Tbsp. Beef bouillon paste
12. 2 tsp. sea salt
13. 1 tsp. fresh cracked black pepper
14. 8 oz. Gruyere cheese, shredded
15. Additional fresh thyme, fresh chives, sea salt and fresh cracked pepper for topping.

Ingredients for the Golden Mashed Potatoes

1. 3 lb bag of golden potatoes, skins removed and cut into 1-2 inches pieces
2. Large pot of water + 1 tsp of salt for boiling
3. 1 cup milk
4. 1 cup salted butter
5. 2-3 tsp coarse sea salt (start with one and then add per taste)
6. Fresh cracked pepper to taste

Directions

Instructions

1. Preheat the oven to 350 degrees.
2. Cover the chicken with 1 Tbsp. extra virgin olive oil and then season with the chicken seasonings above on both sides.
3. Cook in a large Dutch oven over a medium flame with additional 1 Tbsp. of extra virgin olive oil from the chicken ingredients above. Cook 2 minutes per side for chicken thighs, or 3 minutes per side if using chicken breasts.
4. Remove the chicken from the pan and set aside.
5. Add the extra virgin olive oil and heat on medium. Then add the onions and shallots.
6. Cook, stirring regularly, for 15 minutes to caramelize.
7. Add in the garlic and butter. Cook another 5 minutes, stirring regularly.
8. Add the white wine and deglaze the pan. Cook for 3 minutes, scraping the brown bits from the bottom. Let the wine reduce by at least 2/3.
9. Add 2 cups of beef stock, the Worcestershire sauce, and the beef bouillon.
10. Add in the thyme, salt, and pepper and stir. Simmer 5 minutes on low.
11. Add the chicken back in and spoon the sauce over it to keep it from drying out. Cover and bake for 20 minutes.
12. When done, add the Gruyere cheese and cover with the lid to melt it.
13. Add additional thyme, sea salt, and pepper to taste.
14. Serve over potatoes (mashed or otherwise).

Instructions for the Golden Mashed Potatoes

1. Boil the pot of salted water over medium to high heat on the stove. When boiling, add the potatoes and cook for 20 minutes.
2. Drain the potatoes and return them to the pot. Add in the milk and butter. Stir and mash with a potato masher until you have the desired consistency. Add the salt, one teaspoon at a time, and mix, tasting between additions. Add fresh cracked pepper to taste.
3. Serve in a shallow bowl or on a plate and then spoon the French Onion Chicken on top.

Equipment

1. 1 large pan or Dutch oven

Tips

• Don’t skip on pre-seasoning the chicken. Seasoning meat properly is essential.
• Stir the onions continuously for true caramelization flavor.
• Use beef stock instead of broth for better flavor and consistency.
• Use 8 oz. of the Gruyere cheese for optimal taste.
• Use fresh herbs where required.
• Choose the best extra virgin olive oil available.
• Use sea salt and fresh cracked pepper, not table salt.
• A large Dutch oven or pan is ideal for this one-pot recipe.
• Pair with Red Skinned Mashed Potatoes or Green Beans with almonds if desired.

Source