yikesadoodle!

All the flavor, richness, and satisfaction of french onion soup—but as a main dish with chicken.

Ingredients:

• Chicken breasts or a whole chicken
• 1-2 large yellow onions
• Garlic or garlic powder
• Flour
• Butter or margarine
• A splash of red wine (1-3 tbsp)
• 2-3 cups of beef stock
• Mushrooms, if desired (we use lion’s mane)
• 1-2 sprigs fresh thyme
• 1 bay leaf
• Bread for serving

Directions:

1. Let the chicken rest on the counter, salted, for roughly 1 hour before cooking.
2. Preheat oven to 375.
3. In a braising pan, caramelize the onions in butter/olive oil/margarine. This takes roughly 45 minutes. Once onions are almost done, toss in some garlic or garlic powder.
4. If there is any fond on the bottom of the pan, add a bit of beef stock to deglaze the pan. If not needed, skip. Remove onions and liquid from the pan.
5. Coat the chicken lightly in flour (salt and pepper added if desired).
6. Add olive oil to the pan and brown the chicken on both sides. Remove chicken from pan.
7. Return the onions to the pan, add beef stock, thyme, bay leaf, and red wine. At this step, add mushrooms if you so desire.
8. Bring to a simmer and return chicken to the pan.
9. Cook in oven, uncovered, for 45 minutes.
10. Remove from oven. If the end result is too watery for your taste, you can simmer on the stove top for a few minutes to reduce the liquid.
11. For best vibes, serve with bread.