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.
Serves: 6
Preparation Time: 10 minutes
Cooking Time: 45 minutes
INGREDIENTS
6 chicken fillets, skinned
sea salt and freshly ground black pepper, to taste
100g butter
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.
METHOD
- Season chicken. Melt 20g butter in a large frypan, brown fillets on both sides and remove.
- Melt remaining butter and cook onions over low heat, stirring occasionally, for 30 minutes until caramelised. Add garlic and sauté over high heat for 1 minute.
- Deglaze pan with brandy, add stock, mustard and half the thyme sprigs. Return chicken to pan and simmer covered for 10 minutes until cooked through.
- Top each fillet with cheese and simmer covered for 5 minutes until cheese has melted. Serve sprinkled with pepper, rest of thyme.
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.
