Gruyere Chicken with French Onion Sauce
Bring a little French bistro style to your table with this delicious one pan dish. Make sure to caramelise the onions to a deep golden colour for a rich flavour.
Preparation Time: 10 minutes
Cooking Time: 45 minutes
6 chicken fillets, skinned
sea salt and freshly ground black pepper, to taste
4 large brown onions, peeled and sliced
4 cloves garlic, crushed
1/4 cup brandy
1 cup beef stock
1 tablespoon Dijon mustard
1/2 bunch fresh thyme sprigs
250g gruyere, raclette or tilsit, sliced.
VARIATION: You could also use the gruyere to stuff the chicken fillets. To do this, finely shave half the gruyere and cut the rest into small batons. Flatten the thick part of the chicken fillet with your hand. Cut a narrow but deep pocket into each fillet and insert baton of cheese. Brown and cook as above, taking care that the chicken is fully cooked throughout.