Braised French Onion Chicken with Balsamic Vinaigrette Recipe

I realize that spring is in the air and more and more people are turning to fresh spring vegetables and delicious greens, but honestly, who can resist a hearty bowl of French onion soup any time of the year? I love the salty flavor of the broth combined with the cheesy topping you get in every bite. I’m craving it right now! And there is nothing wrong with whipping up this delicious Braised French Onion Chicken for dinner and serving it with a side of fresh spring asparagus.

This recipe is slightly easier to prepare than French onion soup and is loaded with flavors! I used bone-in chicken breasts because I prefer white meat, but you can also use bone-in chicken thighs. My secret ingredient: Litehouse Balsamic Vinaigrette dressing. Although it is a small amount in the recipe you will certainly be able to pick out the tangy, herb flavors.

I prefer to use a Dutch oven for the preparation of this meal because it creates the perfect surface to sear the outside skin on the chicken and lock in all of the juices and flavors. Be sure to thinly slice the onions so they caramelize during the cooking process and use a thermometer to check the that the chicken is cooked through before adding the cheese to toast on top.

Enjoy this chicken with a side of roasted asparagus and fresh bread for dipping in the juices. Bon appetit!

Braised French Onion Chicken with Balsamic Vinaigrette Recipe

Serves 4-6 | Finish in 1 hour 5 minutes
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Serve perfectly grilled steak and rich blue cheese on toasty ciabatta rolls for dinner tonight.

Ingredients

  • 3 tablespoons unsalted butter
  • 2 large yellow onions, thinly sliced
  • 1/8 teaspoon baking soda
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • 3 pounds boneless, skinless chicken breasts
  • 2 cups low-sodium chicken or beef broth, divided
  • 2 tablespoons Dijon mustard
  • ¼ cup Litehouse Balsamic Vinaigrette dressing
  • 2 to 4 cloves garlic, thinly sliced
  • ½ teaspoon Instantly Fresh Thyme
  • 1 (4-inch) fresh rosemary sprig
  • 1 1/2 cups shredded Gruyère cheese (about 5 ounces)

Directions

  1. Arrange a rack in the middle of the oven and heat to 325°F.
  2. Melt the butter in a large, heavy bottomed oven-safe pot or Dutch oven over medium-high heat. Add the onions and baking soda and cook, stirring every few minutes with a wooden spoon, for 15 minutes. Continue cooking, stirring more frequently and scraping up the browned buildup that forms at the bottom of the pan, until the onions are a deep golden-brown, 10 to 15 minutes more.
  3. Heat the oil in a large nonstick or cast-iron pan over medium-high heat until shimmering. Pat the chicken dry with paper towels and season with salt and pepper. Working in batches as to not overcrowd the pan, sear the chicken until golden brown on both sides, about 4-6 minutes per side. As each batch is ready, transfer the chicken to a large plate.
  4. Add 1 cup of the broth to the chicken pan and scrape up any browned bits at the bottom of the pan. Add the mustard and vinaigrette and whisk to combine, then simmer until reduced by about half, about 5 minutes. Remove from the heat.
  5. When the onions are ready, add the garlic, thyme, and rosemary, and cook until fragrant, about 1 minute. Add the remaining 1 cup of broth, scrape up any browned bits at the bottom of the pan, and simmer until reduced by half, about 5 minutes. Taste and season with salt and pepper as needed. Remove and discard rosemary stem.
  6. Transfer the chicken on top of the onions in an even layer and add any juices on the plate. Pour the mustard sauce over the chicken. Bake uncovered for 40-50 minutes, until a thermometer inserted into the chicken reads 160 degrees F.
  7. Remove the pot from the oven, then turn the oven up to broil. Sprinkle the chicken evenly with the cheese. Broil until the cheese is melted and golden brown on top, 3 to 4 minutes. Sprinkle with the parsley if desired and serve.

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