Thursdays Are For Cooking

| January 21, 2021

Baby red potatoes

This is another good one from Betty C., easy to fix and lets you do other things in the kitchen. Good dish for a chilly winter day, too, and the weekend is coming up. And remember to fix mashed potatoes for this, because you don’t want to miss out on the combo of mashed taters and good onion gravy.

Slow-Cooker French Onion Chicken

  • Prep 1HR 10 MIN
  • Servings:  4

Caramelized sweet onions slow cook with bone-in chicken breasts to make a delicious French onion-style dish. Serve with slices of toasted garlic cheesy bread so you can soak up the flavorful sauce. Add a side of Betty Crocker™ mashed potatoes for a complete dinner.

By Betty Crocker Kitchens

Ingredients:

Chicken:

¼ cup butter

8 cups halved and thinly sliced sweet onions (about 3 large onions)

1 tablespoon chopped fresh thyme leaves

1 teaspoon salt

½ teaspoon pepper

½ cup Progresso™ chicken broth (from 32-oz carton)

4 bone-in skin-on split chicken breast halves (about 3 lb)

2 tablespoons cornstarch

2 tablespoons cold water

Additional chopped fresh thyme leaves or chopped fresh Italian (flat-leaf) parsley, if desired

Bread:

2 tablespoons butter

¼ teaspoon garlic powder

8 slices French bread, cut in 1-inch slices

½ cup shredded Swiss cheese (2 oz)

 

Steps

  • Spray inside of 4- to 5-quart slow cooker with cooking spray. In 12-inch nonstick skillet, heat 1/4 cup butter over medium-high heat. Add onions, 1 tablespoon thyme, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper; cook 10 to 15 minutes, stirring occasionally, until onions start to soften.
  • Reduce heat to medium; cook 8 to 10 minutes, stirring frequently, until onions are starting to brown. Add chicken broth; heat to simmering. Remove from skillet to medium bowl.
  • Season chicken breasts with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; add chicken, skin-side down, to skillet. Cook over medium-high heat 2 to 3 minutes on each side or until browned.
  • Transfer to slow cooker; top chicken pieces with onion mixture. Cover and cook on Low heat setting 3 to 3 1/2 hours or until juice of chicken is clear when thickest parts are cut to bone (at least 165°F).
  • Remove chicken from slow cooker to serving platter; cover and keep warm.
  • In a small bowl, mix cornstarch and cold water with whisk; beat into onion mixture in slow cooker. Cover; cook on High heat setting 10 to 15 minutes or until bubbly and slightly thickened. Top chicken with this sauce.
  • Meanwhile, heat oven to 375°F. In small microwavable bowl, microwave 2 tablespoons butter and the garlic powder uncovered on High 20 to 30 seconds or until melted. Brush butter mixture on both sides of bread. Arrange on 15x10x1-inch pan; top each slice with 1 tablespoon of the shredded cheese. Bake 3 to 5 minutes or until cheese is melted and bread is slightly toasted; remove from oven.
  • Serve chicken with toasted bread. Garnish chicken with additional thyme or parsley. Add creamy mashed potatoes and French-cut green beans sauteed with bacon to the plate, and you’re done. And if this doesn’t keep your kids/grandkids happy, they need to go outside and have another snowball fight.

Category: Cooking

Comments (5)

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  1. KoB says:

    Num num num! Yard bird meat n taters, with gravy, and sumting to sop with. Add bacon sauteed green beans and this Gun Bunny will be hopping to…the table. Non-stick skillet = well seasoned cast iron. If you don’t have one…get one!

    As usual, recipes are guidelines to use. For those that like a little more flavor, I like the yard bird bone in, skin on thighs. Little more tender too. Speaking of tender thighs, am enjoying an old school episode of Gunsmoke as we speak. This one has an original Georgia Peach as a Saloon Gal, Ms Joanna Moore. Taken from us far too young from cancer. I’ll just leave this here:

    http://i.ebayimg.com/images/i/111794125522-0-1/s-l1000.jpg

    Tanks Ex…let’s eat! I gots an extry key lime pie in the freezerator.

  2. gitarcarver says:

    For those who like to cook under pressure…..

    French Onion Chicken

    Ingredients

    2 pounds of boneless/skinless chicken breasts, sliced about 1/4″ thick
    1/2 cup of all-purpose flour (with a few pinches of onion powder, garlic salt and black pepper mixed together), for dredging
    2 Vidalia or sweet onions, sliced into strands
    1/4 cup of extra virgin olive oil
    1.5 tbsp of salted butter
    Two 18.5 oz cans of ready-to-eat French Onion Soup (I used Progresso. OR you can use two 10.5 oz cans of Campbell’s condensed and just add water per the can’s instructions. OR you can make half the recipe of my French Onion Soup and just use that!)
    4-6 slices of Texas Toast (any variety is fine, I used a garlic parmesan – you can find this in most frozen food sections. If not, garlic bread works just fine too!)
    1 packet of Onion Soup mix
    3 tablespoons of cornstarch + 3 tbsp of water
    10 slices of Swiss cheese (can get either in the deli section or they usually come in a packet of 10 slices in the dairy section)
    Crispy fried onions, for topping (optional)

    Instructions

    Coat the chicken in the flour mixture and set aside
    Add the olive oil to the Instant Pot, hit “Sauté” and “Adjust” to the “High” or “More” setting. Wait for it to read “Hot.”
    Add the chicken in batches and lightly brown for about 1 minute on each side. Remove, set aside and repeat until all chicken is lightly browned. Chicken should be lightly browned like in the video for reference. Most or all of the oil will also have been absorbed by the chicken while browning so if there’s a little left you can just keep it in the pot or carefully pour it out – your choice
    Add the butter to the pot and, once melted, add in the onions. Cook for about 10 minutes until they soften and become a bit browned (but not burned). While the onions are cooking, let them sit for a few minutes before stirring and deglaze (scrape) the bottom of the pan a couple times from any remnants that may have stuck
    Now you’ll add in the Canned Onion Soup (if using condensed soup, you’ll need to add 2 cans of water to go with it. If you’re making my french onion soup instead, just halve that recipe and make it now). Stir it up with the onions.
    Add the chicken back into the pot. Secure the lid, hit “Keep Warm/Cancel” and then hit “Manual” or “Pressure Cook” High Pressure for 5 minutes. Quick release when done
    While the chicken is cooking, make the Texas Toast (or garlic bread) according to package instructions. When done, line the toast in a casserole dish
    When the lid comes off the pot, remove the chicken with some tongs and set aside on a plate (but leave sauce in the pot). Hit “Keep Warm/Cancel” and then hit “Sauté” again
    Add the cornstarch slurry to the mixture right away along with the Onion Soup Mix packet and stir/whisk in VERY well and bring to a bubble. Allow for about 1 minute of bubbling while stirring constantly and then turn the pot off. The sauce is going to thicken very nicely after a few moments of cooling down
    Layer the chicken over the Texas Toast, cover with sauce, layer each piece with the cheese, add a little more of the sauce and either let the cheese melt on its own from the heat of the chicken and sauce OR pop it into the oven for about 5 minutes on broil so it bubbles and browns. Feel free to sprinkle on some crispy fried onions for topping to go even more onion crazy!
    Take a spatula and slide it under a piece of Texas Toast (this makes for SUPER easy/mess-free serving) and plate it up
    Enjoy!

    This recipe comes from the Pressure Your Luck site and has a video on how to make this.

    https://youtu.be/TkiPAg7-8bQ

    There is a difference between this and what I picture Ex-PH2’s recipe to look like. Hers calls to “serve with toasted bread.”

    This recipe calls for the chicken to be put over Texas toast, add some cheese and then melt in the oven. It looks great.

    I suspect that whether you use a pressure cooker or slow cooker, serving over Texas toast (not just with it) and melting cheese on top can be done with either recipe.

  3. AW1Ed says:

    Comfort food from our resident chefs. Thanks!

  4. Thunderstixx says:

    Funny you should post this recipe today.
    My supper was started a few hours after this was posted but I hadn’t read it.
    My meal was Thunder Fried Chicken with mashup taters and white chicken gravy with some homemade garlic toast with one of those $1 Wallyworld French Bread loaves.
    Man it was good. It’s a miracle I only weigh 230 lbs, that stuff is delicious !!!
    I cook with seasonings of my own mix and I have no idea how much of this or that to put in. I always have a large assortment of seasonings and never rely on one single seasoning.
    A lot of people find a seasoning that they really like and use that one exclusively or so much of it that it drowns out any other seasoning added.
    My Grandmother, who made the world’s best eggs, in her cast iron frying pan with at least a hundred years of history in our family and had never seen soap or water taught me a lot about seasonings and how to mix them to get a good taste that will never be duplicated, by anyone.
    I almost put soap and water in it, once….
    WHAP !!!!!
    Never did it again !!!
    It was really good tonight on this cool wet night here in Texas !!!
    Y’all take care and have a great Friday and weekend, when you get around to it !!!

    • KoB says:

      ‘Stixx, I measure using the method of waiting for the Spirits of my ancestors to whisper to me…”That’s enough child.”

      Cast Iron Skillet Crimes? Call in the Professionals of Slaw and Order, Southern Vittles Unit!