Poulet aux Oignons (Chicken with Onions)
Experience the rich flavors of French cuisine with this simple and satisfying dish tonight.
Begin by heating the olive oil in a large skillet over medium heat.
Add the whole chicken to the skillet and sear it on all sides until golden brown, about 10 minutes.
Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced onions and minced garlic. Sauté until the onions are translucent, about 5 minutes.
Return the chicken to the skillet. Pour the white wine over it and add the thyme and bay leaf.
Bring to a simmer, cover the skillet, and reduce the heat to low.
Let it cook for about 30 minutes, turning the chicken occasionally, until fully cooked.
Once done, remove the chicken and let it rest for a few minutes before serving. Season with salt and pepper to taste.
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- Add bell peppers for a pop of color and sweetness.
- Include mushrooms for added earthiness.
- Serve over a bed of rice or mashed potatoes for a heartier meal.
- Use a good quality white wine for the best flavor.
- Make sure the chicken is cooked all the way through and juices run clear.
- Let the chicken rest before carving to keep it juicy.
- fat: 22g
- protein: 24g
- calories: 320
- carbohydrates: 10g
This dish is a good source of protein from chicken and provides healthy fats from olive oil.
