Braised food

Braised Chicken in Onion Soup Recipe


3 tablespoons of olive oil

3 tablespoons of butter

800g (about 6) brown onions, halved and thinly sliced ​​into half moons

1 teaspoon baking soda

1 tablespoon chopped oregano leaves

the leaves of 1 sprig of rosemary

1 kg chicken thighs, patted dry and seasoned with salt and pepper

1 glass of white wine

1 cup chicken broth

1 tablespoon Dijon mustard

1 tablespoon brown sugar

To finish

130 g of grated cheese

3 tablespoons of butter

2-3 slices sourdough, coarsely crumbled

¼ cup flat-leaf parsley leaves, chopped


1. Place a large skillet over medium heat. Add the olive oil and butter, and once the butter has melted and begins to foam, add the onions. Reduce the heat to low and sweat, stirring regularly. Sprinkle with baking soda – this will help speed up the caramelization process. Continue cooking, stirring regularly, until the onions are caramelized – about 30 minutes. Add the herbs and season with salt and pepper. Scrape the onions into a bowl and set aside while you prepare the chicken.

2. Preheat the oven to 170°C convection (190°C conventional).

3. Put the pan back on the heat. Add the chicken thighs and cook until crisp and golden, about 3 minutes per side. Do not overload the pan.

4. Scrape the onions into a large baking dish and spread them on the bottom. Place the chicken pieces in the bed of onions.

5. In a jug, add the wine, broth, mustard and sugar, and use a fork to whisk quickly. Pour it over the chicken and bake for 45 minutes. At this point the liquid should have reduced and you will have a slurpy onion base with nice crispy soft chicken.

6. Sprinkle with gruyère and return to the oven for about 5 minutes.

7. While the cheese is melting, place a skillet over medium heat. Add the 3 tablespoons of butter, and once frothy, add the breadcrumbs and cook until nice and crispy. Transfer to a bowl and toss with the parsley.

8. Remove chicken from oven, season with salt and pepper, sprinkle with croutons mixture and serve.

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