There are four basic steps in this recipe: Caramelize the onions, then deglaze the pan with a bit of broth. Next, brown the chicken thighs and deglaze that pan as well, with a little more broth. Combine the onions and the chicken, with their respective sauces, and bake in a slow oven for half an hour. Then take off the lid, and broil with Gruyère. Eat with some good bread and a salad!
The chicken turns out succulent and tender, and it's nestled into a bed of rich, aromatic onions, spiked with tangy mustard. There is more than enough sauce to smother the chicken, and you could even eat it separately as a very rich soup.
This is such an easy dish. It takes some time to put together, though — primarily because of caramelizing the onions. Caramelizing onions, however, is a great do-ahead step. You could caramelize the onions on a Sunday night, or even prep the entire dish — then bake after you get home from work.
It pretty much goes without saying that this dish makes fantastic lunch leftovers, too. It would also freeze magnificently.
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|Serving Size: 1 Serving (1222g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1073 (57%)|
|Amt Per Serving||% DV|
|Total Fat 119.2g||159 %|
|Saturated Fat 38g||190 %|
|Monounsaturated Fat 46.2g|
|Polyunsanturated Fat 23.8g|
|Cholesterol 780.9mg||240 %|
|Sodium 1438.7mg||50 %|
|Potassium 1988.7mg||52 %|
|Total Carbohydrate 2.3g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 2g|
|Protein 185.8g||265 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1872
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