From Chicken Recipes by David Nagy · Food & Beverage

French Onion Chicken w/Rice

Published

Ingredients
  • 6 Chicken Thighs (boneless/skinless)
  • 4 Cloves Garlic
  • 3T Olive Oil
  • 2T Balsamic Vinegar
  • 1T Butter
  • Salt & Pepper, taste
  • 2t Dried Thyme
  • 2 Onions, thinly sliced
  • 1.5C Long Grain Rice
  • 2C Chicken Stock
  • 1C Heavy Cream

Directions
  1. Preheat the oven to 425.
  2. Toss the chicken in 2T oil, 1T balsamic, garlic, S&P, and 1t dried thyme.
  3. In an oven safe pan, add 1T oil and 1T butter. Add the onions and season with salt and pepper. Once golden (15 minutes), remove the heat and add the 1t thyme and 1T balsamic. Toss and remove.
  4. Add more oil and the chicken thighs. Sear each side for about 2 minutes and remove (they will cook through in the oven).
  5. Add the rice and cook for 3 minutes. Then add the broth, cream, more S&P, and bring to a simmer.
  6. Add the onions and chicken back and then cover in foil and bake for 20-25 minutes.