Bonnies Braised Chicken With Sauteed Onions Food

BRAISED CHICKEN WITH MUSHROOMS, ALMONDS AND SAUTEED HARICOTS VERTS

Steps:

• Cover the dried porcinis with 2 cups hot water and allow to sit for 30 minutes to reconstitute. Remove from the liquid with a slotted spoon before using.
• Coat a large, wide, deep pan with olive oil and bring to a high heat. Pat the chicken skin dry with paper towels and season generously with salt. Add the chicken, skin side down, to the pan¿you should hear a big sizzle as the thighs hit the pan. Do not try to move the chicken; the skin will stick itself to the bottom of the pan and will unstick itself when it is ready. If the pan is smoking excessively, turn the burner down and continue cooking. When the skin is brown and crispy, turn the chicken over and brown it on the other side. Remove the chicken from the pan and reserve.
• Lower the heat if you have not already done so and ditch most of the excess fat from the pan. Add the pancetta, and brown. When the pancetta has started to get brown and crispy, add the onions. Sprinkle with salt and crushed red pepper, and sweat over medium heat for 7 to 8 minutes. Add the garlic and cook for another 1 to 2 minutes. Add the assorted mushrooms, including the porcinis, season with salt and saute until they release their juices, 3 to 4 minutes. Add the white wine and reduce by half. Return the chicken to the pan. Add the chicken stock to almost cover the chicken. Add the thyme and bay leaves. Bring to a boil and reduce to a simmer. Simmer the chicken for 30 to 35 minutes, adding more chicken stock if needed.
• While the chicken is cooking, puree the almonds in a food processor. With the motor running, drizzle in a little olive oil to make a loose paste. Season with salt and reserve.
• Once the chicken has cooked for 30 to 35 minutes, remove it from the pan and reserve. Taste the sauce for seasoning and stir in the almond puree. Bring to a boil and reduce to a simmer to thicken the sauce if needed; the almond puree will help to thicken the sauce and will make it very rich.
• Serve the chicken over sauteed haricots verts. Spoon the mushroom-almond sauce over the top and garnish with chopped chives.
• Bring a large pot of well-salted water to a boil. Set up a bowl of well-salted ice water for shocking.
• Add the haricots verts to the boiling water and cook until tender but still toothsome, 5 to 7 minutes. Remove from the boiling water and immediately plunge into the salted ice water. Once the beans are cool, remove them from the water and set aside until ready to use.
• Coat a large saute pan with olive oil. Add the garlic and the crushed red pepper and bring to a medium-high heat. When the garlic has become golden and very aromatic, remove and discard it¿it has fulfilled its garlic destiny. Add the beans to the pan and saute until hot and coated with oil. Season with salt and serve right away.

BRAISED BALSAMIC CHICKEN WITH GARLIC AND ONIONS

Steps:

• Cook bacon in a deep heavy skilled until crisp.
• Drain on paper towels, reserving bacon grease in skillet.
• Pat chicken dry and season with salt and pepper.
• Brown chicken in bacon grease, in 2 batches, over medium high heat, turning, about 8 minutes.
• Transfer chicken to plate.
• Pour off all but 2 tablespoons fat.
• Lower heat, add onions to skillet and cook, covered, stirring occasionally, until soft and lightly brown, about 10 minutes.
• Remove lid and continuing cooking until deep golden, about 10 minutes more.
• Add garlic and 1 cup water to skillet and bring to a boil, stirring 1 minute.
• Return chicken to skillet, turning pieces to coat, then arrange them skin side up and gently simmer, covered, until cooked through, about 30 minutes.
• Transfer chicken to serving dish.
• Add balsamic vinegar to sauce and boil, uncovered, mashing garlic, until slightly thickened.
• Season with salt and pepper and pour over chicken, then sprinkle with bacon.

CHICKEN WITH SAUTEED ONIONS

Steps:

• Heat the oil in a large nonstick skillet. Saute the onions over medium-low heat until tender and golden. Add the sugar after the first 5 minutes of cooking. Caramelizing the onions will take about 15 minutes; stir occasionally. Remove the onions from the skillet with a slotted spatula; set aside.
• Brush the chicken on both sides with mustard; sprinkle with pepper. Saute in the same skillet over medium heat, about 5 minutes per side, or until cooked through.
• Arrange the reserved onions over the chicken; heat through. Serve with additional cracked pepper, if desired.

SAUTEED CHICKEN WITH ONIONS

Steps:

• Steam String beans and slice onions.
• Sautee chicken, about 5 mins on each side.
• Add sliced onions, season with parsley, and cook about 15 mins stirring occasionally.
• Add string beans and water, stir occasionally, and cook on low about 30 minutes.
• Add mushrooms for 15 minutes.
• Serve with salad and rice or patato--DELICIOUS AND HEALTHY!

CARAMELIZED GARLIC & ONION CHICKEN

Steps:

• Heat oven to 400ºF.
• Melt butter in large skillet on medium heat. Add onions; cover. Cook 9 min. or until onions are tender, uncovering after 3 min. and stirring frequently. Stir in garlic; cook 8 to 10 min. or until onions are golden brown, stirring occasionally. Stir in 3 Tbsp. steak sauce and sugar; cook and stir 2 min.
• Place chicken in shallow baking dish. Mix remaining steak sauce and mustard; spread over chicken. Top with onions.
• Bake 30 min. or until chicken is done (165ºF). Serve topped with cheese and sauce from bottom of dish.

AROMATIC BRAISED CHICKEN WITH FRIED ONIONS

Steps:

• Toss all ingredients except water, oil, onion, and flour with 1 teaspoon salt in a wide heavy medium pot. Marinate chicken, covered and chilled, 1 hour.
• Add water and bring to a boil, then simmer, covered, until chicken is tender, 40 minutes to 1 hour.
• Meanwhile, heat 1 1/2 inches oil in a small heavy saucepan over medium heat until hot but not smoking.
• Toss onion with 1 teaspoon flour, then fry in 2 batches, stirring frequently (do not let burn), until golden brown, 2 to 3 minutes per batch. Transfer with a slotted spoon to paper towels. Reserve 3 tablespoons oil.
• Remove chicken from cooking liquid, reserving liquid, and gently pat dry. 3Heat reserved oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown chicken all over, about 6 minutes total. Transfer to a platter.
• Add remaining 2 teaspoons flour to fat in skillet and cook, stirring, 1 minute. Add chicken-cooking liquid (with aromatics and spices) and simmer, stirring, until slightly thickened, about 2 minutes. Season with salt and pour over chicken. Top with fried onions.

BONNIE'S BRAISED CHICKEN WITH SAUTEED ONIONS

Steps:

• Rinse the chicken thighs, remove any fat and blot with paper towels. Just before adding the thighs to the skillet, sprinkle each thigh with coarse ground black pepper and kosher salt. Heat the butter in a medium high skillet (stainless steel or cast iron) Don't let it smoke or it will burn.
• Sear 4 thighs at a time. Sear the thighs until they are golden brown on each side. Don't move them until they form a crust. This takes about 2-3 minutes each side on medium-high heat. If the chicken sticks to the pan, it's not ready to be turned yet. Wait until it releases. Remove the chicken thighs to a platter. Tent with foil to keep warm. Don't wipe out the pan!
• Add the onion rings and cook them until they are tender, about 10 minutes. Then add cornstarch to the water, whisk until it is smooth and then add it to the cooked onions and stir it in.
• Return the braised thighs to the pan. Turn the heat down to low, and cover the thighs to let them simmer slowly, until they are moist and tender and the onion sauce has thickened. This takes about 25 minutes.
• Serve on a platter with the sauce drizzled over the top. Good with rice or mashed potatoes. Enjoy!