Dry the pieces of chicken with a paper towel before seasoning them with salt and pepper.
Place a large skillet on medium-high heat. Once the skillet comes to temperature, add the oil. Once the oil is shimmering, add the pieces of chicken, skin side down. Cook for 5 minutes. Place a splashguard, if you have one, over the pan to prevent spattering. Turn the chicken over and cook for an additional 5 minutes.
Transfer chicken to a plate. Reduce the stovetop temperature to medium. Preheat oven to 375°F.
Add the butter to the skillet and stir until melted. When the butter bubbles, add the onions and cook for 3-4 minutes. Stir in the garlic, sprinkle the pan with the granulated sugar and cook for 5 minutes.
Add the mustard, followed by the Prosecco, stirring both into the skillet. Add the thyme on top of the softened vegetables. Return the chicken pieces into the skillet nestling them into the onions.
Transfer the skillet into the oven and bake for 25 minutes.
Remove the skillet from the oven. Rest for 5 minutes before squeezing lemon over the chicken pieces. Serve with suggested sides.
French Onion Chicken
Ingredients
2 chicken breasts
2 chicken legs
salt and pepper
2 tablespoons extra virgin olive oil
1 white onion, halved and sliced
4-5 garlic cloves, sliced
2 tablespoons butter
1 teaspoon granulated sugar
1 heaping tablespoon Dijon mustard
1 cup Prosecco
6 sprigs fresh thyme
lemon juice
chopped thyme for garnish
Directions
Dry the pieces of chicken with a paper towel before seasoning them with salt and pepper.
Place a large skillet on medium-high heat. Once the skillet comes to temperature, add the oil. Once the oil is shimmering, add the pieces of chicken, skin side down. Cook for 5 minutes. Place a splashguard, if you have one, over the pan to prevent spattering. Turn the chicken over and cook for an additional 5 minutes.
Transfer chicken to a plate. Reduce the stovetop temperature to medium. Preheat oven to 375°F.
Add the butter to the skillet and stir until melted. When the butter bubbles, add the onions and cook for 3-4 minutes. Stir in the garlic, sprinkle the pan with the granulated sugar and cook for 5 minutes.
Add the mustard, followed by the Prosecco, stirring both into the skillet. Add the thyme on top of the softened vegetables. Return the chicken pieces into the skillet nestling them into the onions.
Transfer the skillet into the oven and bake for 25 minutes.
Remove the skillet from the oven. Rest for 5 minutes before squeezing lemon over the chicken pieces. Serve with suggested sides.
French Onion Chicken
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Seared pieces of tender chicken oven-roasted in a rich onion and garlic sauce flavoured with Dijon and Prosecco…
Although it might look fancy, this FRENCH ONION CHICKEN is way easy to make!
Every once in a while, a recipe exceeds all expectations. FRENCH ONION CHICKEN certainly does. Truth is, I whipped this up on a lark and the end result was so stellar, I had to pinch myself. It’s all about crispy-skinned chicken that stays moist and tender with a caramelized onion, Dijon and Prosecco sauce that’s so rich, it’s almost creamy.
This recipe will garner serious praise when you serve it to friends or family, but don’t get all fancy on me – keep this meal as your go-to recipe for a casual get-together. Robust flavour meets relaxed preparation, and we say, hello gorgeous!
Remember to SHARE this recipe with your friends and on your favourite socials like Pinterest, Insta and Facebook. You can also add the VIDEO to one of your YouTube playlists.
Without further ado, here’s our FRENCH ONION CHICKEN. Bon appétit, everyone!
THE INGREDIENTS
The photo of the ingredients used in this recipe may have you scratching your head. What, that’s it? Nine ingredients plus salt and pepper? This couldn’t get easier.
Take the chicken and Prosecco out of the refrigerator about 15 minutes before you begin just to take the chill off. I find the chicken crisps up more and the room-temperature sparkling wine gets even fizzier when you make the sauce.
THE CHICKEN
This recipe serves four hungry guests, but you can also extend it by dividing both the chicken legs and breasts in half. If working with eight smaller pieces, reduce the browning to 3 minutes per side and the oven bake to 20 minutes.
THE SAUCE
The sauce all started with me craving Classic French Onion Soup – click HERE for that recipe. Instead of making soup, I settled for a sauce that works perfectly thanks to the addition of the Dijon.
Something even more special happened when I added Prosecco; go ahead and laugh, it was supposed to be white wine but I was out. After enjoying the flavour that only Prosecco can add to this dish, I say it’s the only way to make it. Prepare to be amazed!
SERVICE
I said at the outset how this meal was crafted to be a simple affair. You don’t need much to complete this dinner idea: BUTTERED VEGETABLES and our famous PARMESAN MASHED POTATOES.
Please do take my suggestion and amp up your flavourful offerings. Serve up some Pommery grain mustard, bread and butter pickles and some warmed dinner rolls with this meal. Those added touches make things extra tasty.
Finally, why not start and finish this meal with two other simple offerings? Start with our easy before-dinner snacks like WARM SPICED OLIVES or our EASY CROSTINI. Then for dessert, serve up our delicious CARROT CAKE.
FRENCH ONION CHICKEN – friends and family call in your troops, because this stellar meal is served!
Cook Mode Use cook mode to keep your screen on while cooking.
Ingredients
2 chicken breasts
2 chicken legs
salt and pepper
2 tablespoons extra virgin olive oil
1 white onion, halved and sliced
4-5 garlic cloves, sliced
2 tablespoons butter
1 teaspoon granulated sugar
1 heaping tablespoon Dijon mustard
1 cup Prosecco
6 sprigs fresh thyme
lemon juice
chopped thyme for garnish
Directions
Dry the pieces of chicken with a paper towel before seasoning them with salt and pepper.
Place a large skillet on medium-high heat. Once the skillet comes to temperature, add the oil. Once the oil is shimmering, add the pieces of chicken, skin side down. Cook for 5 minutes. Place a splashguard, if you have one, over the pan to prevent spattering. Turn the chicken over and cook for an additional 5 minutes.
Transfer chicken to a plate. Reduce the stovetop temperature to medium. Preheat oven to 375°F.
Add the butter to the skillet and stir until melted. When the butter bubbles, add the onions and cook for 3-4 minutes. Stir in the garlic, sprinkle the pan with the granulated sugar and cook for 5 minutes.
Add the mustard, followed by the Prosecco, stirring both into the skillet. Add the thyme on top of the softened vegetables. Return the chicken pieces into the skillet nestling them into the onions.
Transfer the skillet into the oven and bake for 25 minutes.
Remove the skillet from the oven. Rest for 5 minutes before squeezing lemon over the chicken pieces. Serve with suggested sides.
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