Jocelyn Delk Adams, author of “Everyday Grand” stops by the TODAY kitchen to share her recipe which transforms a traditional starter into a cozy entree: Skillet French onion chicken!
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>>> ALL RIGHT. THIS MORNING ON “TODAY’S TABLE,” A ONE DISH RECIPE THAT GIVES BASIC CHICKEN A MUST NEEDED MAKEOVER. THE AUTHOR IS HERE WITH ONE OF HER MOST COMFORTING DISHES. THIS IS A FRENCH ONION SKILLET CHICKEN. YOU CAN GET ALL THE INGREDIENTS BY SCANNING THAT QR CODE.
>> OKAY. WE START WITH SEASONING OUR CHICKEN. I’VE GOT SOME CHICKEN THIGHS WITH BONE-IN SKIN ON. WE WHIP THAT UP. ADD THAT RIGHT TO THE TOP OF OUR CHICKEN. ALSO, I SEASON UNDER THE SKIN. GET THAT EVERYWHERE. GOT TO ADD THAT SEASONING, RIGHT? >> LOVE IT.
>> SO THEN WE ARE GOING TO SMEAR THESE. WE HAVE SUPER HOT HEAT HERE. ADD IT IN. AS SOON AS YOU START TO SEE THAT SKIN COMING UP FROM THAT SKILLET, YOU CAN TURN IT OVER. IT TAKES 5 TO 7 MINUTES. ALL RIGHT. WORK IT HERE.
>> YOU HAVE SKIN SIDE DOWN FIRST, OR DOES IT MATTER? >> YEAH, SKIN SIDE DOWN. WE’RE GOING WITH FRENCH ONIONS. WE HAVE THE HALF-MOONS WE CHOPPED UP, AND WE’VE GOT THESE. THESE ARE GOING INTO OUR SKILLET WITH OUR BUTTER. THEN I LIKE TO ADD IN SALT.
YOU WANT TO MAKE SURE THAT YOU REALLY SEASON IT UP. THEN I ADD A LITTLE SUGAR. YES, ADD A LITTLE SUGAR. IT SPEEDS UP THE PROCESS. ADD IN SOME THYME TO GET THAT NICE, AMAZING FLAVOR. THEN WE HAVE SOME SHERRY. YOU CAN USE WHATEVER YOU LIKE HERE.
USE WHATEVER YOU WANT. AND THEN WE ALSO HAVE SOME BEEF STOCK. THAT’S BASICALLY OUR BASE THAT GOES RIGHT INTO OUR MIXTURE WITH OUR ONION. >> YEAH. SO GOOD! >> YOU KNOW I GOT TO BRING IT FOR YOU GUYS. >> THANK YOU! THANK YOU!
>> WE PUT OUR CHICKEN RIGHT BACK IN. THIS IS WHAT YOU GET ONCE YOU POP THAT IN THE OVEN. YOU BAKE IT FOR ABOUT 25 MINUTES. WE WANT AN INTERNAL TEMPERATURE OF 165. YES, AND SPRINKLE IT, SPRINKLE IT, GO IN, GO IN.
THEN WE TOSS THAT RIGHT BACK IN THE OVEN AND LET THAT MELT DOWN. SO JUICY AND DELICIOUS. >> FROM YOUR COOK BOOK, BANANA BREAD, CHEESECAKE, BLONDIE BARS. BANANA BREAD, CHEESECAKE AND BLONDIE BARS. >>