Onion chicken pan

Name: Onion chicken pan
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 4 double chicken fillets (approx. 1.4 kg); 800 g Onions; 1/2 bunch Parsley; 4 discs (approx. 40 g) Bacon; 6 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON dried thyme; 1 TABLESPOON Flour; 350 g Whipped cream; 150 ml clear chicken broth (instant); 125 g Comté cheese; 1/3 collar Chives

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

4 double chicken fillets (approx. 1.4 kg)
800 g Onions
1/2 bunch Parsley
4 discs (approx. 40 g) Bacon
6 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON dried thyme
1 TABLESPOON Flour
350 g Whipped cream
150 ml clear chicken broth (instant)
125 g Comté cheese
1/3 collar Chives

Directions

1
Wash the chicken fillets, dab dry and divide into individual fillets. Peel onions and cut into thin rings. Wash parsley, shake dry and chop. Halve the bacon slices. Heat 3 tablespoons of oil in a large pan. Leave the bacon in it until crisp and take it out. Place the chicken fillets in the hot frying fat and fry briefly on both sides while turning.
2
Season with salt and pepper and remove from the pan. Add 3 tablespoons of oil to the hot frying fat and lightly brown the onions, turning them over. Stir in parsley and thyme and season with salt and pepper. Place 2/3 of the onions in an ovenproof pan or dish and spread the chicken fillets on top. Dust the rest of the onions in the pan with flour, add cream and stock and cook for another 1-2 minutes. Season to taste with salt and pepper, pour over the chicken fillets and sprinkle thickly with cheese. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes
3
Wash the chives, shake dry and cut into fine rolls. Sprinkle the finished chicken pan with chives and serve with fresh bread