French Onion Chicken Rice (Printable Version)
# What You'll Need:
→ Seasonings
01 -
1 1/2 teaspoons kosher salt
02 -
1 tablespoon fresh garlic, minced
03 -
1 teaspoon dried thyme
04 -
1 teaspoon dried tarragon
05 -
1/2 teaspoon freshly ground black pepper
→ Liquid ingredients
06 -
1 tablespoon Worcestershire sauce
07 -
3 cups chicken stock
08 -
1/3 cup brandy or dry white wine
→ Dairy and fats
09 -
4 ounces Gruyère Swiss cheese, shredded
10 -
1 cup heavy cream
11 -
3 tablespoons extra virgin olive oil, divided
12 -
3 tablespoons unsalted butter, divided
→ Main ingredients
13 -
3–4 cups cooked chicken, torn into bite-sized pieces
14 -
1 1/2 cups uncooked white rice
15 -
2 cups baby spinach, packed (about 2–3 ounces)
16 -
8 ounces button mushrooms, sliced
17 -
3 pounds sweet onions (about 4 big ones), halved and thickly sliced along the grain
# Steps to Follow:
01 -
Dish it up right away while it's good and hot.
02 -
Sprinkle all that Gruyère over the onions. Broil just a few minutes till it's melted, super bubbly, and turning golden.
03 -
Mist a 9x13x3-inch baking dish with some cooking spray. Pile in the rice mix and spread it out. Top evenly with the caramelized onions.
04 -
Uncover, gently mix in the heavy cream and chicken pieces, and keep warming till everything's heated through.
05 -
Pour in your chicken stock, let it come to a low simmer, then drop the heat and put a lid on for about 15 minutes.
06 -
Toss the rest of your butter and olive oil in with the mushrooms. After melting, add your rice and toast it about 5 minutes to get it a little golden. Stir in spinach and let it wilt just a bit, about a minute.
07 -
Grab a medium pot or saucepan—no oil yet. Crank to medium-high. Throw in the mushrooms and let them brown on their own for 5 to 10 minutes.
08 -
Turn up to medium heat. Drop in the garlic, give it a minute. Toss in salt, pepper, thyme, tarragon—let that go another minute. Pull off heat, splash in brandy or white wine, then back on the stove till it cooks off (about 5 minutes). Add the Worcestershire, then set your onions aside.
09 -
Drop 2 tablespoons of butter and 2 tablespoons of olive oil into a big, deep nonstick skillet over medium-low. Toss in all your onions. Let them sit untouched for 15 minutes. Stir once, then let it go for another 15 minutes. Keep an eye—cook 10 or so extra minutes, stirring now and then, till they’re deep brown.
# Additional Tips:
01 -
Don’t rush the onions; letting them get really brown makes everything taste awesome. Go for real Gruyère if you can—it makes a big difference.