Onion Chicken
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 kg chicken breast fillet (s)
- 800 g onion (s)
- 4 slices bacon
- 0.5 ½ bunch parsley
- 1 teaspoon thyme, dried
- 125 ml white wine
- 350 g cream
- 0.5 teaspoon ½ vegetable stock, grained
- 125 g cheese (e.. Comte), cut into small slices
- 1 tablespoon flour
- oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash the chicken breast fillets and pat dry. Peel the onions and cut them into rings.
- Halve the bacon slices and fry in 1 tablespoon of hot oil, then remove and set aside. Fry the fillets briefly on each side, season with salt and pepper, then remove and set aside. Heat 2 - 3 tablespoons of oil and fry the onions in it. Chop the parsley, mix with thyme and add to the onions, sauté briefly.
- Put 2/3 of the onions in an ovenproof dish. Place the fillets on top.
- Dust the rest of the onions in the pan with flour and sauté briefly. Stir in the wine, 4 - 5 tablespoons of water, cream and stock powder. Let simmer for about 3 minutes. Season to taste and pour over the meat. Scatter the cheese with the bacon on top.
- Baked at 175 degrees for 30 minutes.
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