Mmmm, butter.
Sorry, got distracted there.
I hesitated when putting up this post because I made this recipe two days ago, late in the afternoon, and the light was atrocious for photo-taking. I am not trying to be humble; the photos are not good. However, the food was delish, so here I go anyway. Ignore the sub-par photography.
I bought some chicken on Monday with the intention of braising it. My husband asked me what kind of chicken I was making, and I told him (some tomato-based thing I found on Pinterest) and his disappointment was palpable. I think he gets tired of my obsession with tomato-based foods. So I hunted around and found this:
http://www.thekitchn.com/dinner-recipe-french-onion-chi-144744
Braised French Onion Chicken with Gruyere.
Onions. Garlic. Chicken. How can you go wrong? I'll eat almost anything with onions.
So you take a few tablespoons of butter and melt it in a large pan (I used our cast iron pan) until it foams. Next, you need:
All kinds of onions, cut into thinly sliced half-moons. Toss them in with the butter, and sprinkle with salt and pepper. You are going to cook them for quite a while, until they caramelize. Your house will smell delicious. You're welcome.
You're also going to need a couple of cloves of garlic, sliced up like so:
Once the onions have reached a caramel-y colour (you can't tell from the lighting here, but they are getting brown), toss in the garlic, along with some rosemary and thyme. Now your house will smell even more wonderful!
Cook that a few minutes, then add a cup of broth (I used beef) and simmer until it reduces by half, about five minutes.
At the same time, heat up another pan and brown skinless chicken thighs on both sides over medium-high heat.
Aaaaand I forgot to take a photo of the next step, because my husband arrived home from somewhere and had a long story to tell me, so I was attempting to be a good listener while also muttering to myself about the lighting and the recipe and whatnot. Put the onions in a large baking dish/dutch oven, then place the chicken on top of that. In the pan you cooked the chicken in, add a cup of broth and some balsamic vinegar and dijon mustard. Simmer until reduced by half. Pour it over the chicken and stick it in a 325 oven for about 30 minutes. Turn your oven to broil, sprinkle the cheese on top of the chicken, and stick it back in for a few minutes.
Honestly - and this is coming from a cheese lover - it would have been just a delicious without the cheese.
Oh so good. We served it with rice and green beans, and smothered the rice with the onion-garlic-sauce mixture. My husband was extremely glad I didn't bother doing the tomato recipe. This was a huge hit and I'll certainly be making it again.
I am hoping to do something sweet for my next recipe. I got a KitchenAid mixer for Christmas and have not had the chance to use it yet as we've been eating up sweets/chocolates from Christmas. Stay tuned!
In other photography schtuff, I am doing another one-photo-a-week thing this year: Let's Do 52. I'm hoping to keep up a bit more with posting these on my blog. I absolutely love doing this project and I encourage anyone interested in photography to do something like this. You are given a new theme each week and you take a photo for said theme. It's challenging and forces you to get out there and shoot, which is important for me even in the dead of winter. Here are my first three submissions:
Week 1: Natural
Week 2: Responsibility
Week 3: Negative Space
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