Bourbon French Onion Chicken
Another meal that refused to be sober.
This week for Booze & Bites, I took everything good about French onion soup and turned it into dinner. Juicy seared chicken, slow caramelized onions with a splash of bourbon, a creamy bourbon-thyme pan sauce, and plenty of melted Gruyère over the top.
The onions take a little patience, but that’s really where this one comes together. Sweet, savory, creamy, cheesy, with just enough bourbon working its way through the dish without overpowering it.
BOURBON FRENCH ONION CHICKEN
Serves 4
For the Chicken
* 4 small chicken breasts (or 2 large breasts cut in half)
* 1 tsp salt
* 1/2 tsp black pepper
* 1 tsp garlic powder
* 1/2 tsp onion powder
* 2 tbsp olive oil
* 1 tbsp butter
Bourbon Caramelized Onions
* 2 sweet onions, thinly sliced
* 2 tbsp butter
* 1 tsp brown sugar
* 2 cloves garlic, minced
* 1/4 cup bourbon
* 1 tsp Worcestershire sauce
* 1 tsp fresh thyme (use about 1/2 tsp if using dried)
* Salt & pepper
Bourbon-Thyme Sauce
* 1 cup beef broth
* 1/2 cup heavy cream
* 1 tsp Dijon mustard
* 1 tsp Worcestershire sauce
* 1–2 tsp fresh thyme
* 1 tbsp butter
* Salt & pepper to taste
To Finish
* 6–8 oz Gruyère cheese, shredded
* Fresh thyme
HOW TO MAKE IT
Start with the onions because they need some time. Melt 2 tablespoons of butter over medium-low heat and add the thinly sliced onions with a pinch of salt. Let them slowly cook for about 15–20 minutes, stirring occasionally, until soft and golden brown.
Add the brown sugar and garlic and cook for another minute or two. Pour in the bourbon and let it simmer for 2–3 minutes. Stir in the Worcestershire and thyme, then remove the onions from the pan and set them aside.
Season the chicken with salt, pepper, garlic powder and onion powder. Heat the olive oil and butter in the same pan and sear the chicken for about 4–5 minutes per side, or until fully cooked. Remove and set aside.
Now build the sauce right in that same pan. Add the beef broth, heavy cream, Dijon, Worcestershire and thyme. Scrape up all those browned bits from the bottom and let everything simmer for about 5 minutes until the sauce starts to thicken. Taste and season with salt and pepper, then finish with a tablespoon of butter.
Return the chicken to the pan and spoon some of that sauce over it. Pile the bourbon caramelized onions on top, cover everything with shredded Gruyère, and place it under the broiler for 1–2 minutes until the cheese is melted and just starting to brown.
Finish with a little fresh thyme and get after it.
Bourbon French Onion Chicken — definitely one I’ll be making again.
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