Braised Chicken with Cippoline Onions and Gravy
Prep Time: 25 mins | Cook Time: 15 mins | Course: Dinner | Serves: 4
Braised chicken with deeply caramelized cippoline onions in a burgundy gravy; serve over creamy whipped potatoes. This is the ultimate comfort food! So impressed and inspired by Emma Bice at Our Countertop https://www.instagram.com/p/C2yVQbmxbZM/?hl=en
2 7-oz pkgs cippoline onions, skin removed
2 Tbsp olive oil
2 Tbsp butter
2 lbs chicken thighs
1 tsp onion seasoning or powder
Salt and pepper, to taste
4 Tbsp flour
½ cup burgundy or other dry red wine
2 cups chicken or beef broth
Parsley or green onions, chopped for garnish
Mashed potatoes (our favorite recipe linked below)
Season chicken thighs with onion seasoning, salt, and pepper, setting to one side. In a large skillet, place whole cippoline onions in the skillet with olive oil and butter over medium heat. Cook for about 2 minutes, turn over, and add in the seasoned chicken. Cook for about 4 minutes per side or until chicken is done. Remove the chicken to a plate and keep warm. Add flour to the skillet and stir for 1 minute. Drizzle in the burgundy and whisk to keep the flour from clumping. Add in the broth while whisking and allow to simmer until thickened. Taste for seasoning, add the chicken back in and serve over piping hot mashed potatoes. Garnish with parsley or green onions.
