Tuesday, May 3, 2016

New Twist

So you've probably heard of French Onion Soup.  It gets cooked awhile to caramelize the onions and develop rich flavor.  It's got savory beef broth and Swiss cheese on top. It's delicious.  But what if we used chicken instead.  Just what if.  I'm game, and I did it!

I actually made this French Onion Chicken twice.  The first time I thought we needed it on a sandwich.  But the problem was there was too much liquid, and we drained some out. The sandwiches were fantastic!  But halfway through dinner, my husband and I both thought, wow, this is so good and why did we throw away so much flavor.  So we did it again, kept the sauce, and served it over pasta.  It's truly darn tasty! It would also be good over rice or even over mashed potatoes for a heartier meal.  It comes together relatively quickly and disappears even quicker.  I hope you enjoy it as much as we did!

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
3 onions, chopped
4 cloves garlic, minced
1/4 C butter
2 T vegetable oil
Pinch sugar
8 ounces mushrooms, sliced
3 C beef broth
1/4 C flour
1 T balsamic vinegar
1 T Dijon mustard
1 teaspoon ground thyme
Salt & pepper, to taste
1/3 C shredded Swiss cheese
1 lb pasta 

Cook the pasta according to package directions.

Meanwhile, melt the butter in a dutch oven or large skillet with a lid and add in the vegetable oil, onions, and pinch of sugar.  Cover the pot and cook the onions over medium high heat for about 15 minutes, stirring occasionally.  Remove the lid.  Cook and stir the onions continuously until they are browned.  Add in the chicken and garlic.  Cook the chicken until it is done through.  Add in the flour and stir.  Add in the beef broth, mushrooms, thyme, balsamic vinegar, mustard, and thyme.  Bring it to a boil and reduce the heat to medium. Cook for about 10-15 minutes or until the sauce is thickened. Season the sauce with salt and pepper.  Stir in the cheese until the cheese is melted.  Serve the chicken over the pasta (or rice or mashed potatoes).

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