Bonnies Braised Chicken With Sauteed Onions Recipes

BONNIE'S BRAISED CHICKEN WITH SAUTEED ONIONS

Steps:

• Rinse the chicken thighs, remove any fat and blot with paper towels. Just before adding the thighs to the skillet, sprinkle each thigh with coarse ground black pepper and kosher salt. Heat the butter in a medium high skillet (stainless steel or cast iron) Don't let it smoke or it will burn.
• Sear 4 thighs at a time. Sear the thighs until they are golden brown on each side. Don't move them until they form a crust. This takes about 2-3 minutes each side on medium-high heat. If the chicken sticks to the pan, it's not ready to be turned yet. Wait until it releases. Remove the chicken thighs to a platter. Tent with foil to keep warm. Don't wipe out the pan!
• Add the onion rings and cook them until they are tender, about 10 minutes. Then add cornstarch to the water, whisk until it is smooth and then add it to the cooked onions and stir it in.
• Return the braised thighs to the pan. Turn the heat down to low, and cover the thighs to let them simmer slowly, until they are moist and tender and the onion sauce has thickened. This takes about 25 minutes.
• Serve on a platter with the sauce drizzled over the top. Good with rice or mashed potatoes. Enjoy!

HEARTY CHICKEN BRAISED IN TOMATOES, ONION & GARLIC

Steps:

• Gather your ingredients.
• Clean and dry the chicken, and then sprinkle with salt and pepper.
• Chef's Note: To save money, buy a whole chicken and cut it up yourself.
• Add the olive oil to a large skillet, over medium heat.
• When the oil begins to shimmer, add the chicken pieces, skin down and allow to sauté without moving for about 5 minutes.
• Turn the chicken over and sauté for an additional 5 minutes.
• Chef's Note: Unless you have one heck of a large pan, you will need to sauté the chicken in two batches.
• Chef's Note: If you crowd too much chicken into the pan, it won't sauté it... you'll steam it in it's own juices.
• Chef's Tip: In the right light, when you look at oil that's at a good temperature for sautéing; nice and hot, but not yet smoking, it will shimmer. Shimmering oil is good for sautéing because it increases the chances that the food won't stick. Hot oil immediately seals the bottom of food, creating a natural barrier between it and the bottom of the pan.
• Remove the chicken from the pan, and reserve.
• Leave about 2 tablespoons of the fat in the pan.
• Reduce the heat to medium low, and add the onions.
• Cook until they begin to soften, but not brown, about 5 minutes.
• Add the garlic, and cook for an additional minute.
• Chef's Tip: The garlic is ready when it becomes fragrant. Do not let it burn.
• Chef's Note: When the onions hit the pan, until the garlic is nice a fragrant, keep stirring and moving the ingredients around. A busy pan is a happy pan.
• Add the tomatoes and the chicken stock.
• Add a pinch of salt, and then stir to incorporate.
• Increase the heat under the sauté pan, and bring the liquid up to a simmer not a boil. When it hits the simmering stage, reduce the heat, but keep it hot enough to continue the simmer.
• Chef's Note: Use a wooden spoon to scrape up any fonds (brown bits) that many have developed while sautéing the onions and garlic.
• Taste the sauce and season, if necessary.
• Add the thyme springs to the sauce.
• Add the chicken pieces, skin-side up.
• Partially cover the sauté pan with the lid.
• Allow the dish to continue to simmer for an additional 30 minutes.
• Chef's Note: If you have the pan on a simmer, it will not be necessary to do anything else. Just enjoy the great smells coming from the pan.
• After the 30 minutes have elapsed, remove the chicken from the pan, add to a serving dish, and keep warm.
• Increase the heat under the sauce, and allow it to thicken a bit, about an additional 8-10 minutes.
• Return the chicken to the pan, and allow it to heat up a bit, and then return the chicken and the sauce to the serving dish.
• Serve with some good basmati rice. Enjoy.
• Keep the faith, and keep cooking.

BRAISED CHICKEN WITH CARAMELIZED ONIONS

Steps:

• Combine half the rosemary, half the sage, garlic, and salt and pepper to taste. Sprinkle herbs on both sides of the chicken breasts, pressing with hands to adhere. Heat oil and 1 teaspoon butter in a heavy nonstick skillet over medium high heat. Saute chicken 2 minutes per side, or until golden. Transfer to a platter. Melt remaining butter in skillet. Add onions and saute 9-10 minutes, or until onion is browned and just tender. Add stock to skillet, stirring with a wooden spoon to deglaze. Simmer about 3 minutes. Stir in remaining rosemary and sage and bring to a boil. Simmer 4 minutes. Return chicken to skillet with any juices from platter, along with sun dried tomatoes. Reduce heat to low. Simmer 6 minutes, basting chicken occasionally with sauce, until chicken is cooked throughout and sauce coats the back of a spoon. Serve caramelized onions over chicken.

BRAISED CHICKEN WITH ONIONS AND HERBS

Steps:

• Sprinkle chicken with salt and pepper. Melt butter in large skillet over medium-high heat. Add chicken to skillet; sauté until brown, about 3 minutes per side. Using tongs, transfer chicken to plate. Add onion, bay leaves and rosemary to skillet. Reduce heat to medium; sauté until onion is tender, about 6 minutes. Add broth and wine. Boil until mixture thickens slightly, stirring occasionally, about 8 minutes. Return chicken to skillet; spoon sauce over. Cover skillet and simmer until chicken is cooked through, about 5 minutes. Season to taste with salt and pepper and serve.

BEER BRAISED CHICKEN, SAUSAGE AND ONIONS

Steps:

• Chicken -- I like rub the chicken with 1 tablespoon olive oil and then coat with the salt, pepper, and allspice.
• Saute -- Then in a large dutch oven (I happen to have a deep cast iron skillet) but I like to transfer to the oven, so use something deep for either the stove or something you can transfer to the oven to finish cooking. Add the oil and cook 1/2 of the chicken skin side down on medium high heat. Remove and set to the side and then cook the other 1/2. You don't want to crowd the pan as they cook. You just want to cook the chicken until all the skin and chicken is golden brown. Then lastly add the sausage pieces and once again, cook until golden brown and remove to the plate with the chicken.
• Onions -- Add the onions to the pot (on medium high) and saute a few minutes, 3-4 is all they take until they soften. Then stir in the brown sugar and reduce to medium low and cover until golden brown, stirring occasionally. This will take about 5-8 minutes.
• Sauce -- Add in the flour and cook 1 minute to mix in with the onions and then add the bay leaf, mustard, broth, and beer and bring to a boil. Reduce to low and arrange the chicken in pot in one layer. Don't forget to pour in any juices from the plate too. Good Stuff! Now if you can, transfer to the oven and cook at 375 uncovered, or you can continue to cook on the stove top on low to medium low also uncovered, but the oven to me gives it a better taste. It takes about 40 minutes until the chicken is falling all the bone.
• Serving -- I like to take some roasted potatoes and put in the bottom of a bowl and slightly mash with a small fork. Then top with the chicken pieces and some of the sausage and onions and juice. A nice slice of toasted bread and a small salad. How much more comfort food can you get.

BRAISED BALSAMIC CHICKEN WITH GARLIC AND ONIONS

Steps:

• Cook bacon in a deep heavy skilled until crisp.
• Drain on paper towels, reserving bacon grease in skillet.
• Pat chicken dry and season with salt and pepper.
• Brown chicken in bacon grease, in 2 batches, over medium high heat, turning, about 8 minutes.
• Transfer chicken to plate.
• Pour off all but 2 tablespoons fat.
• Lower heat, add onions to skillet and cook, covered, stirring occasionally, until soft and lightly brown, about 10 minutes.
• Remove lid and continuing cooking until deep golden, about 10 minutes more.
• Add garlic and 1 cup water to skillet and bring to a boil, stirring 1 minute.
• Return chicken to skillet, turning pieces to coat, then arrange them skin side up and gently simmer, covered, until cooked through, about 30 minutes.
• Transfer chicken to serving dish.
• Add balsamic vinegar to sauce and boil, uncovered, mashing garlic, until slightly thickened.
• Season with salt and pepper and pour over chicken, then sprinkle with bacon.