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!