French Onion Chicken

Reading French Onion I was thinking about one of my favourite soups. But the photo surprised me, it was chicken.

I took out 2 yellow onions to cut them in strips. The second one was rotten on the inside. It was not visible on the outside. That's why I have now red and yellow onion on top of the chicken. Looks even better.

It is important to give the onions enough time in the pan. Start them with a bit of oil and on medium high heat and let them wilt. Then season and add herbes de Provence and stir well. Cover with a lid and reduce the heat and cook up to 20 min. Stirring every 5. In the last 5 min, add the garlic.

Take the onions out of the pan. Heat up the oven to 180C.

Season the chicken legs and put the other oil in the same pan. Get the heat on high and sear the chicken on both sides. When they have taken color, take them out too.

Pour chicken stock and cream in the pan. Give it 2 min. Get the chicken back in. Close the lid, reduce the heat and cook for 20 min. Make a starch slurry and bind the sauce.

Set the onion mix on top and cover with cheese. Stick in the oven for 15 min.

Serve with rice.

Recipe for 2:

2 chicken legs, 1 yellow 1 red onion, 4 cloves of garlic

Salt, pepper, paprika, herbes de Provence, 3 tbsp rapeseed oil

50 g grated Emmenthal cheese, 1 tsp potato starch, 1 tbsp stock, 300 ml chicken stock

100 ml double cream, 1 cup Jasmine rice