I love the flavors of French Onion soup, but it is not hearty enough for a full meal. I added some chicken and rice to make a hearty one-pot dinner. I also served this with roasted brussels sprouts to add some greens. This recipe makes enough for four people or a great meal prep option.
4-5 boneless, skinless chicken thighs
Olive oil
1 onion, sliced thin
4 cloves garlic, minced
1 cup sherry wine
1 cup rice, I used white basmati
2 1/2 cups beef broth
1 t granulated garlic
1 t granulated onion
2 t dried thyme
Salt and pepper to taste
In a cast iron dutch oven or 5 qt saucepan, sear chicken thighs in about 2 T olive oil. Remove chicken to a plate.
Add onions to the pan and caramelize on medium heat. Try to remove the seared bits on the bottom of the pan with a spoon
Add garlic and rice, saute for about 1 minute
Deglaze with sherry wine, reduce to sec
Return chicken to the pan, add beef broth and seasonings. Stir to combine
Bring liquid to a boil. Reduce heat to low and cover the pan with a lid. Simmer for about 25 minutes or until rice is cooked.
Enjoy.
I garnished with fresh parsley and rosemary.
Endurance Epicurean 