Savory Onion Chicken Food

SAVORY ONION CHICKEN

Steps:

• Place 2 tablespoons flour in a shallow bowl. Add chicken, a few pieces at a time, and turn to coat. In a large skillet, heat oil over medium heat. Brown chicken on all sides; remove and keep warm., Add soup mix and remaining flour, stirring to loosen browned bits from pan. Gradually whisk in beer. Bring to a boil; cook and stir for 2 minutes or until thickened. , Return chicken to the pan. Bring to a boil. Reduce heat; cover and simmer until chicken juices run clear, 12-15 minutes.

SAVORY CHICKEN DINNER

Steps:

• In a large bowl, combine the soup mix and water. Add the chicken, potatoes and onion; toss to coat. Transfer to a greased 13-in. x 9-in. baking dish. , Bake, uncovered, at 350° for 40-45 minutes or until vegetables are tender and a thermometer reads 170°, stirring occasionally.

CARAMELIZED ONION AND GARLIC CHICKEN

Steps:

• Gather the ingredients. Preheat the oven to 425 F.
• Heat 1 tablespoon of olive oil in a large skillet over medium-low heat. Add the onion and garlic. Cook, stirring, for 10 minutes, or until soft. If the onions start to crisp, reduce the heat.
• Stir in the brown sugar and vinegar and cook for 6 to 7 minutes, stirring often, or until the onions are lightly caramelized. Remove from the heat.
• Oil a baking dish with the remaining 1 tablespoon of olive oil and place the chicken in the dish in a single layer, bone-side down. Season with salt and pepper.
• Spread the onion and garlic mixture over the top of the chicken breasts.
• Bake for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165 F . Check the temperature in the thickest part of the chicken pieces. Cover loosely with foil if the onions are getting too dark or dry toward the end of the cooking time.
• Let the chicken rest for 5 minutes before serving.

SAVORY CHICKEN PICATTA

Steps:

• Squeeze the juice out of one of the lemons and set the juice aside. From the other lemon, slice four very thin slices from the center (the widest part), and set those aside, too.
• Stretch a piece of plastic wrap across your work surface, place the chicken breast filets on it, and lay another piece of plastic wrap on top. Then, using a meat mallet, rolling pin or similar object, flatten the chicken breasts between the layers of plastic wrap until they are about ¼ inch thick.
• In a shallow baking dish or even a plate, combine the flour, salt, and pepper.
• Heat a heavy-bottomed sauté pan over medium-high heat for a minute, then add the olive oil and heat for another 30 seconds or so. Add the onion and garlic to the pan and sauté until the onion is slightly translucent, about 3 minutes. Remove the onion and garlic from the pan and set them aside.
• Add the butter to the pan and let it heat until it turns foamy.
• dredge both sides of the chicken breast filets in the flour mixture, shake off any excess flour and add them, one at a time, to the hot pan. Cook 2 to 3 minutes per side or until they are nicely browned. Remove them from the pan and set aside on a plate, covered with foil, while you make the sauce.
• Add the stock or broth, sherry, lemon juice and capers to the pan and scrape off any flavorful bits from the bottom of the pan. Then return the onion-garlic mixture to the pan and heat it through, adding a bit more oil or butter if necessary.
• Return the chicken to the pan, bring the liquid to a boil, then lower it to a simmer and cook for about 3 minutes or until the mixture has reduced by about one-third. Add the chopped parsley just at the end of the cooking.
• With a pair of tongs, remove the chicken breasts and plate them. Adjust the seasoning on the sauce with Kosher salt and lemon juice. Sauce generously, top each portion with a lemon slice and serve immediately.
• Serve with orzo pasta or white rice sprinkled with parsley, salt, and pepper, and halved grape tomatoes.

FRENCH ONION CHICKEN

Steps:

• Preheat oven to 375 degrees.
• In a dutch oven over medium-low heat, add onions, butter, salt and pepper. Cook for 45 minutes, stirring occasionally until onions are a deep brown. Stir in some fresh thyme leaves and flour.. Deglaze the pan with chicken stock and stir until thickened.
• While onions are cooking, add chicken to a baking dish. Drizzle with olive oil and cover with aluminum foil. Bake for 25-30 minutes or until cooked through.
• Add chicken to the pan with caramelised onions. Spoon some onions on top of the chicken. Add the sliced swiss on top of the chicken. Cover the dutch oven until cheese is melted. Serve and enjoy!

SAVORY CREPES WITH CREAMY CHICKEN, HAM AND MUSHROOM FILLING

Steps:

• Preheat the oven to 400 degrees F. Butter a glass 9 by 13-inch baking dish and set aside.
• In a medium saucepan, melt 4 tablespoons of the butter over medium heat. Add the flour and cook, stirring constantly, until thickened into a pale blond roux, 2 to 3 minutes. Add the hot stock in a steady stream, whisking to incorporate. Bring to a simmer and cook, stirring frequently with a heavy wooden spoon until thick. Add 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper, and stir to incorporate. Slowly whisk in the cream and simmer, stirring, until well incorporated and thickened. Remove from the heat and very lightly film the top with the milk to prevent a skin from forming.
• In a large saute pan or skillet, heat the remaining 2 tablespoons of butter over medium-high heat. Add the diced chicken, season lightly with Essence, and cook, stirring, until lightly browned and cooked through, about 4 minutes. Remove with a slotted spoon. To the fat and juices in the pan add the shallots and garlic and cook, stirring, for 1 minute. Add the mushrooms, remaining 1/4 teaspoon salt and 1/8 teaspoon pepper, and cook, stirring, until they have given off their water and are starting to color, 3 to 4 minutes. Add the ham and cook, stirring, for 1 minute. Add the sherry and bring to a boil, stirring to deglaze the pan. Add the tarragon and green onions, and return the chicken to the pan. Stir well to blend and cook until the sherry has evaporated. Reduce the heat to low and stir in enough of the cream sauce to bind and thicken, 1 to 1 1/2 cups. Remove from the heat and let cool slightly.
• Place the crepes on a work surface. One at a time, spoon the filling along the bottom third of each crepe, about 3 tablespoons per crepe, and roll into a cylinder to enclose the filling. Place, seam side down, in the prepared baking dish. Repeat with the remaining crepes.
• To the remaining cream sauce, add the Gruyere and stir to incorporate. Spoon the sauce evenly over the crepes. (NOTE: The crepes can be tightly covered with plastic wrap and refrigerated for 1 day or frozen for 3 days at this point. Bring to room temperature before baking.)
• Bake until warmed through and the top starts to become bubbly, 15 to 20 minutes. Remove from the oven and top with the Parmesan. Bake until the cheese is melted and the topping is golden brown, 5 to 10 minutes.
• Remove from the oven and place in a chafing dish holder or on trivets. Serve hot, 1 to 2 crepes per person.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
• Whisk together the flour, eggs, milk, and 4 1/2 teaspoons of the butter to form a smooth, thin batter. Refrigerate for at least 1 hour before proceeding.
• Heat a heavy 6-inch skillet or crepe pan over medium-high heat. When hot, brush with a light coating of the remaining butter. Ladle about 1/4 cup of crepe batter into the pan, tilting the skillet to evenly coat the pan with batter. Cook until golden brown on the bottom and the top begins to look dry, 1 to 2 minutes. Using a spatula, carefully turn the crepe and cook on the second side just until the bottom colors slightly, about 30 seconds. Transfer to a plate and cover loosely with waxed paper to keep warm. Repeat with remaining batter.
• Assemble as directed in the Creamy Chicken and Mushroom Crepes. (Alternatively, make ahead and when cool, layer between sheets of waxed paper and wrap tightly in plastic wrap. Refrigerate until ready to use, up to 3 days.)

FRENCH ONION CHICKEN SANDWICH

Steps:

• To make the Chicken: In a large glass bowl, mix the cider vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt, and pepper. Whisk in the olive oil. Place chicken in the mixture. Cover, and marinate 8 hours, or overnight. To make the aioli: Mince and mash garlic to a paste with a pinch of salt using a large heavy knife. Whisk together yolk, lemon juice, and mustard in a bowl. Combine oils and add to yolk mixture very slowly, whisking constantly, until all oil is incorporated and mixture is emulsified. Whisk in garlic paste and season with salt and pepper. If aioli is too thick, whisk in 1 or 2 drops of water. Chill, covered, until ready to use. For the sandwiches: In large skillet, heat oil over medium heat. Add onion and sugar; cook 25 minutes or until onions are deeply caramelized, stirring frequently. This step can be done up to 3 days in advance. Re-warm onions in microwave or in a small pan on grill before proceeding. Preheat grill for direct grilling over medium-high heat. Spray chicken with nonstick spray. Transfer chicken to hot grill rack; cover and cook 10 minutes or until chicken loses its pink color throughout and internal temperature reaches 160 degrees F, turning once. Place cheese slices on chicken pieces. Cover and cook 1 to 2 minutes or until cheese is melted and golden brown. Remove from grill and cover with foil. Build sandwiches using hamburger buns, spinach, chicken, caramelized onions, and aioli. Serve immediately.

SAVORY CHICKEN SAUTé

Steps:

• Heat oil in large skillet over medium heat.
• Sauté chicken in oil for 4 minutes, then turn.
• Add onion, cover, and cook for 3 minutes longer. Stirring occasionally.
• Add garlic rosemary and broth.
• Cover and cook 5 minutes longer, stirring occasionally, until onions are tender crisp.