French Onion Chicken
This recipes requires more time to prepare, but you'll enjoy the leftovers and it'll give you a warm feeling during cold winters. Incorporating bone broth into cooking has many health benefits.
Servings 6 servings
Calories 465kcal
Ingredients
- 4 skinless, boneless chicken breasts
- 2 pinch salt
- 2 pinch pepper
- 1 tsp thyme
- .5 tsp paprika
- 5 tbsp avocado oil
- 2 large sweet onions sliced into large rings
- 1 tsp coconut palm sugar
- 2 tbsp organic butter
- 3 cloves garlic minced
- 1 cup white wine vinegar
- 2 cups chicken bone broth
- 270 g grated monterey jack cheese
Instructions
- Cut extra fat off of chicken breasts and season with salt, pepper, thyme and paprika.
- Over medium heat, warm 2 tbsp of the avocado oil and brown chicken on each side, aprx 10 minutes total. Set chicken aside.
- Reduce heat to low, and add remaining 3 tbsp avocado oil to pan. Add onion rings, and toss with sugar. Cover and simmer for 15 minutes.
- Remove lid and cook an additional 5 minutes to ensure onions are soft and caramelized. Next, add butter, garlic, remaining salt, pepper, and continue to heat for another 2 minutes.
- Stir in the vinegar and increase heat to medium-high to bring pan to a boil. Cook until liquid is reduced by half, less than 5 minutes.
- Preheat oven to 375 degrees.
- Add bone broth to pan and cook another 10 minutes.
- Transfer onions and liquid to a deep oven-safe casserole dish.
- Slice the chicken breasts and place atop onions.
- Place casserole into oven and bake for 15 to 25 minutes, or until chicken is cooked through.
- Sprinkle cheese on top and put back in oven for another 5 minutes, or until cheese has melted.
- Serve as a soup, garnish with parsley if you like.
Notes
1/6 recipe = 1 serving
465 kcals
P43|C11|F46 Protein 38g; Carbs 9g; Fats 18g
465 kcals
P43|C11|F46 Protein 38g; Carbs 9g; Fats 18g