Creamy French Onion Chicken with Potatoes

Ingredients

• 3 Boneless chicken thighs
• Salt (to taste)
• Pepper (to taste)
• Smoked paprika (quantity not specified)
• Vegetable oil (for frying; quantity not specified)
• Butter (quantity not specified)
• Onions (quantity not specified)
• Salt (for the onions; quantity not specified)
• Sugar (quantity unclear in the image)
• 3 Garlic cloves
• Thyme (a pinch, dried or fresh)
• 1 tbsp Worcestershire sauce
• 150 ml White wine
• 250 ml Broth (type not specified)
• 1 tsp Mustard
• 150 ml Heavy cream (labeled as “heavy cream” in the image)
• 40 g Parmesan (grated or finely shaved)
• Honey (quantity illegible; appears in the image as “tsp honey”)
• 2 tbsp Pan sauce (for serving; presumably sauce from the pan)
• Potatoes (mentioned as a side dish in the title; quantity and preparation not specified)

Steps

1. 1

   Season the chicken thighs with salt, pepper, and smoked paprika.

2. 2

   Heat the vegetable oil in a skillet and sear the chicken thighs in it. Remove the chicken and leave the rendered fat in the skillet.

3. 3

   Add the butter and onions to the fat remaining in the skillet. Add the salt and sugar, and sauté the onions.

4. 4

   Add the garlic and a pinch of dried or fresh thyme to the onions.

5. 5

   Add the Worcestershire sauce, white wine, broth, mustard, and heavy cream to the skillet and stir to combine into a sauce.

6. 6

   Add the Parmesan to the sauce and stir it in.

7. 7

   Return the chicken to the skillet and finish cooking it in the sauce.

8. 8

   To serve, spoon two tablespoons of pan sauce over the dish. Serve with potatoes.

Notes

The OCR does not provide clearly legible quantities for several ingredients, particularly the onions, oil, butter, sugar, and honey. The available frames contain no reliable time or temperature information and do not describe how to prepare the potatoes.

Nutrition per serving

• main course
• chicken
• French-inspired
• creamy
• one-pan dish