Chicken is so easy to cook and you can create so many different dishes with it. My Roast Onion Chicken is something in between Coq au vin and French onion soup. It's so easy to cook and you'll be so impressed with it's rich flavor that you will want to cook it again. It's a great weekend dinner and can even replace the traditional roast chicken, with its beautiful onion gravy and chicken that is falling off the bone.
Ingredients:
4 whole chicken legs (with thighs)
125g shiitake mushrooms
5 onions
6 cloves of garlic
1tbsp plain flour
250ml red wine
550ml beef stock
120ml brandy (optional)
1tbsp chopped parsley
Few thyme springs
2tbsp olive oil
Knob of butter
1tbsp soft brown sugar
Salt & Pepper
Method:
Season chicken with salt and pepper, rub in minced garlic. Leave to marinade for 20 mins or overnight.
Preheat the oven - 180' fan.
Chop the onions into thin half moons. Melt butter with olive oil in the casserole pan. Add the onions and cook on the hob with the lid on for 10 minutes, on medium heat. Add chopped garlic and sugar and cook for another 20 minutes, stirring frequently until onions are cooked through and golden.
Meanwhile, brown the chicken in a frying pan with some olive oil. Remove when golden and set aside.
When the onions are cooked, sprinkle with plain flour, stir well then add stock, wine and brandy (if using). Stir again and let simmer for 10 minutes uncovered. Add whole springs of thyme, chopped parsley, mushrooms and place the chicken on top of onion bed. Cover with the lid and place in the oven for 1 hour. After that, remove the lid and let the chicken skin crisp, about 15 minutes.
Serve with boiled red potatoes, or creamy mash with a sprinkle of parsley.
Leftover sauce can be thickened and cooked with pasta or even enjoyed as onion soup with some cheesy bread on top!
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