French Onion Chicken & Rice (Print Version)
# Ingredients:
01 -
3 tablespoons unsalted butter, divided.
02 -
3 tablespoons extra virgin olive oil, divided.
03 -
3 pounds sweet onions, halved and thickly sliced.
04 -
1 tablespoon fresh garlic, minced.
05 -
1 1/2 teaspoons kosher salt.
06 -
1/2 teaspoon black pepper, freshly ground.
07 -
1 teaspoon dried tarragon.
08 -
1 teaspoon dried thyme.
09 -
1/3 cup brandy or white wine.
10 -
1 tablespoon Worcestershire sauce.
11 -
8 ounces button mushrooms, sliced.
12 -
1 1/2 cups white rice, uncooked.
13 -
2 cups fresh baby spinach, packed.
14 -
3 cups chicken stock.
15 -
1 cup heavy cream.
16 -
3-4 cups cooked chicken, torn into pieces.
17 -
4 ounces Gruyere Swiss cheese, shredded.
# Instructions:
01 -
Heat 2 tablespoons each butter and oil in large skillet. Add sliced onions and cook for 30 minutes, stirring halfway. Continue cooking until deeply golden.
02 -
Add garlic and cook briefly. Stir in salt, pepper, tarragon and thyme. Remove from heat, add brandy carefully, return to heat and cook until liquid evaporates.
03 -
Cook mushrooms in dry pot until browned. Add remaining butter and oil, then stir in rice and cook to lightly toast it.
04 -
Add spinach and wilt briefly. Pour in stock, bring to simmer, cover and cook 15 minutes until rice is tender.
05 -
Stir in cream and chicken until heated through. Transfer to greased 9x13 baking dish.
06 -
Layer caramelized onions over rice mixture. Sprinkle with Gruyere and broil until cheese melts and browns.
# Notes:
01 -
The key to this dish is taking time to properly caramelize the onions - it develops rich, sweet flavor.
02 -
You can use rotisserie chicken to save time without sacrificing taste.