{"id":3610,"date":"2021-07-17T10:50:26","date_gmt":"2021-07-16T20:50:26","guid":{"rendered":"https:\/\/samyenlinhchi.com\/cooking\/?p=3610"},"modified":"2021-07-17T10:50:26","modified_gmt":"2021-07-16T20:50:26","slug":"french-onion-chicken","status":"publish","type":"post","link":"https:\/\/samyenlinhchi.com\/cooking\/french-onion-chicken.html","title":{"rendered":"French Onion Chicken"},"content":{"rendered":"<h2><strong>How to make French Onion Chicken<\/strong><\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3629 size-full\" src=\"http:\/\/samyenlinhchi.com\/cooking\/wp-content\/uploads\/2021\/07\/213086518_4697275290307164_4310108611829713651_n.jpg\" alt=\"\" width=\"703\" height=\"810\" srcset=\"https:\/\/samyenlinhchi.com\/cooking\/wp-content\/uploads\/2021\/07\/213086518_4697275290307164_4310108611829713651_n.jpg 703w, https:\/\/samyenlinhchi.com\/cooking\/wp-content\/uploads\/2021\/07\/213086518_4697275290307164_4310108611829713651_n-260x300.jpg 260w\" sizes=\"(max-width: 703px) 100vw, 703px\" \/><\/p>\n<h2><strong>INGREDIENTS<\/strong><\/h2>\n<p>* 2 pounds Vidalia onions, sliced<\/p>\n<p>* 2 pounds boneless, skinless chicken breasts or thighs<\/p>\n<p>* 2 cups beef broth<\/p>\n<p>* 1 cup swiss cheese, grated<\/p>\n<p>* 1\/3 cup extra-virgin olive oil, divided<\/p>\n<p>* 2 tablespoons all-purpose flour<\/p>\n<p>* 2 teaspoons balsamic vinegar<\/p>\n<p>* 1\/2 teaspoon dried thyme<\/p>\n<p>* 1\/2 teaspoon dried sage<\/p>\n<p>* Kosher salt and freshly ground pepper, to taste<\/p>\n<h2><strong>PREPARATION<\/strong><\/h2>\n<p>Preheat oven to 350\u00ba F.<\/p>\n<p>Heat 2 tablespoons olive oil in a large, oven-proof pan or skillet over medium heat. Add onions, season with salt and cook, stirring occasionally, for 15-20 minutes, or until softened and caramelized.<\/p>\n<p>Add balsamic vinegar and cook for another 3-5 minutes or until darkened, but not burned.<\/p>\n<p>Remove onions from heat and transfer to a medium bowl.<\/p>\n<p>Heat remaining olive oil in skillet and raise heat to medium-high.<\/p>\n<p>Season chicken breasts with salt, pepper, thyme and sage, then place in skillet and sear on both sides until golden brown. Remove chicken from heat and set aside.<\/p>\n<p>Pour beef broth into skillet and bring mixture to a boil, scraping up stuck bits from the bottom of pan.<\/p>\n<p>Return heat to medium-low and whisk in flour, stirring until smooth. Cook for 5-7 minutes, or until mixture has thickened. Taste and adjust seasoning, if necessary.<\/p>\n<p>Return chicken and onions to pan, stir together with beef gravy, then top with grated swiss cheese.<\/p>\n<p>Transfer skillet to oven and cook until cheese is melted and bubbly, and chicken is cooked through.<\/p>\n<p>Remove from oven and serve hot. Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>How to make French Onion Chicken INGREDIENTS * 2 pounds Vidalia onions, sliced * 2 pounds boneless, skinless chicken breasts or thighs * 2 cups beef broth * 1 cup swiss cheese, grated * 1\/3 cup extra-virgin olive oil, divided * 2 tablespoons all-purpose flour * 2 teaspoons balsamic vinegar * 1\/2 teaspoon dried thyme [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":3629,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts\/3610"}],"collection":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/comments?post=3610"}],"version-history":[{"count":1,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts\/3610\/revisions"}],"predecessor-version":[{"id":3630,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts\/3610\/revisions\/3630"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/media\/3629"}],"wp:attachment":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/media?parent=3610"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/categories?post=3610"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/tags?post=3610"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}