Description
French Onion Chicken & Rice is a delightful recipe that combines simplicity with elegance.
Ingredients
Scale
- 3 cups chicken stock
- 3 tablespoons butter, divided
- 1 tablespoon Worcestershire sauce
- 3 tablespoons olive oil, divided
- 1/2 teaspoon black pepper
- 1 tablespoon minced garlic
- 4 ounces shredded Gruyère cheese
- 3–4 cups cooked chicken, torn into chunks
- 1 1/2 teaspoons kosher salt
- 1/3 cup brandy or white wine
- 1 teaspoon dried thyme
- 3 pounds sweet onions, halved and sliced
- 1 teaspoon dried tarragon
- 1 cup heavy cream
- 1 1/2 cups uncooked white rice
- 2 cups baby spinach (about 2–3 oz)
- 8 oz button mushrooms, sliced
Instructions
- Start your journey by caramelizing the onions, which is the heart and soul of this recipe. In a pan over medium-low heat, combine 2 tablespoons of butter and 2 tablespoons of olive oil. Once the mixture is hot, toss in the sliced onions. Stir occasionally, allowing them to cook for about 30–45 minutes until they achieve a deep golden color. This slow-cooking process brings out the inherent sweetness of the onions.
- Once your onions are beautifully caramelized, it’s time to enhance their flavor. Add minced garlic, kosher salt, black pepper, dried tarragon, and dried thyme to the skillet. Let this mixture cook for an additional minute, stirring gently. Then, carefully add brandy or white wine to the skillet, allowing the alcohol to evaporate and the flavors to meld. Finally, stir in Worcestershire sauce and set the caramelized onions aside to mingle their flavors.
- In a separate pot, the next step is to cook the mushrooms. You want to achieve a lovely golden-brown texture, so cook the sliced button mushrooms over medium heat without any oil until they are nicely browned—this should take around 5 to 10 minutes. Once browned, add in the remaining butter and olive oil.
- Next, it’s time for the rice! Stir in the uncooked white rice to the pot and cook it for about 5 minutes, allowing it to soak up the flavors and heat. Following this, add the baby spinach to the pot, cooking just long enough for it to wilt—this should take only about 1 minute.
- Once your rice and vegetables are ready, pour in the chicken stock, stirring to combine everything. Cover the pot and let it simmer on low heat for approximately 15 minutes. This stage allows the flavors to coalesce, and the rice absorbs the chicken stock, creating a delightful base for your dish. Stir in the heavy cream along with the cooked chicken chunks, heating just until everything is warmed through. You want a creamy consistency that’s rich and inviting.
- Now the fun part, assembling your masterpiece! Grease a 9×13-inch baking dish and transfer the rice mixture into the dish, spreading it evenly. Gently layer the caramelized onions on top, allowing their sweet flavor to permeate through the rice below. Finally, sprinkle the shredded Gruyère cheese liberally over the top. Its melting properties make it the ideal finish for this dish.
- To finish, place your dish under the broiler until the cheese is melted, bubbly, and slightly golden—this usually takes just a few minutes, so keep a close eye on it. Once ready, remove from the oven, let it cool slightly, and serve hot to your eager diners, ready to dig into a dish that exudes warmth and comfort.
Notes
This dish is perfect for meal prep; you can make it ahead of time and reheat it easily in the oven.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dinner
Nutrition
- Calories: 640 kcal
- Sodium: 800 mg
- Protein: 32 g