Triple Onion Chicken Recipes

Steps:

• Heat a large skillet over medium heat. Cook bacon until crisp. Remove and drain. Discard all but 2 tablespoon fat.
• Add mushrooms, leeks and onion to pan. Cook 8 minutes, stirring frequently. Remove from heat and cool slightly.
• Add sour cream, half-and-half, cheese, soup mix, paprika, salt and pepper.
• Coat a 13 x 9-inch glass baking dish with cooking spray. Arrange chicken in pan.
• Pour cooled mushroom mixture evenly over chicken. Crumble bacon over top. Cover with plastic wrap; refrigerate overnight.
• Preheat oven to 350°F Remove plastic wrap and bake, uncovered, 1 hour.

Steps:

• Season chicken with dried thyme and salt and pepper. Heat a large saute pan over medium heat and add the oil. Dredge the chicken in flour, add to the hot oil and saute until cooked through. Set chicken aside to rest on plate tented with foil.
• In same saute pan, over low heat, add onions and fresh thyme and cook until aromatic.
• In a measuring cup, measure out wine, if using, and broth, and add the lemon juice. Turn the heat up to high, and deglaze the pan with the broth mixture until starting to reduce.
• Remove the pan from the heat and finish the sauce by whisking in butter. Season with salt and pepper, to taste.
• Place a bed of cooked spinach on a serving platter, top with the chicken. Spoon the sauce over the chicken and serve.
• Spinach "bed":
• Microwave spinach in a microwave-proof dish with a few tablespoons of water on high for 5 to 6 minutes, or until hot. Drain, and toss with butter, lemon juice, and salt and pepper, to taste.
• The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Steps:

• Season the chicken with the dried thyme, and salt and pepper to taste. Heat a large saute pan over medium heat and add the olive oil. Put the flour in a shallow dish. Working in batches, dredge the chicken in the flour and add to the pan; saute until cooked through, about 3 minutes per side. Transfer to a plate and tent with aluminum foil.
• Add the red onion and fresh thyme to the pan and cook over low heat, stirring occasionally, until aromatic, about 5 minutes.
• Combine the wine, chicken broth and the juice of 1 lemon in a bowl. Turn the heat under the pan to high and deglaze with the broth mixture, scraping up the pan with a wooden spoon. Cook until the liquid starts to reduce, about 10 minutes. Remove from the heat and whisk in 1 1/2 tablespoons butter. Season with salt and pepper.
• Meanwhile, put the spinach in a microwave-safe dish and add 3 tablespoons water; cover loosely with plastic wrap and microwave until hot and wilted, 5 to 6 minutes. Drain and toss with the remaining 1/2 tablespoon butter, the juice of the remaining lemon, and salt and pepper to taste. Arrange on a platter and top with the chicken. Spoon the sauce on top.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in a 9x13 inch baking dish. Pour melted margarine over the chicken strips. Season with salt and pepper, and sprinkle with dry onion soup mix.
• Bake 40 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Steps:

• Preheat oven to 375°F Let pie crust stand according to package directions.
• In a 12-inch skillet heat butter over medium heat; add onion, leek, shallots, sugar, nutmeg, pepper, and 3/4 teaspoons salt. Cook about 8 minutes or until tender but not browned, stirring occasionally.
• Reduce heat. Stir in cream cheese until melted.
• Stir in Swiss and Monterey Jack cheeses until combined.
• In a large bowl combine eggs and cream. Gradually stir in onion mixture until combined.
• Ease pie crust into 9-inch pie plate; pour onion mixture into pie crust. Fold edge of crust over filling, pleating as necessary.
• Bake, uncovered, about 40 minutes or until crust and top are golden brown and a knife inserted near center comes out clean.
• Cool on a wire rack for 15 to 20 minutes. Cut in 16 wedges. Serve warm.

Steps:

• In one medium bowl, mix together 3 cups of flour, garlic salt, 1 tablespoon black pepper, paprika and poultry seasoning. In a separate bowl, stir together 1 1/3 cups flour, salt, 1/4 teaspoon pepper, egg yolks and beer. You may need to thin with additional beer if the batter is too thick.
• Heat the oil in a deep-fryer to 350 degrees F (175 degrees C). Moisten each piece of chicken with a little water, then dip in the dry mix. Shake off excess and dip in the wet mix, then dip in the dry mix once more.
• Carefully place the chicken pieces in the hot oil. Fry for 15 to 18 minutes, or until well browned. Smaller pieces will not take as long. Large pieces may take longer. Remove and drain on paper towels before serving.

Steps:

• Preheat oven to 450 degrees. Place sliced onions and chicken pieces in a 9-by-13-inch baking dish or roasting pan. Drizzle with vegetable oil; season with coarse salt and ground pepper. Toss to coat.
• Arrange chicken, skin sides up, on top of onions; sprinkle with paprika.
• Bake, tossing onions and basting chicken occasionally, until juices run clear when chicken is pierced with the tip of a sharp paring knife, 35 to 40 minutes. Serve hot.

Steps:

• In a shallow bowl, combine butter, Worcestershire sauce and mustard. Place onions in another shallow bowl. Dip chicken in butter mixture, then coat with onions. , Place in a greased 11x7-in. baking dish; drizzle with remaining butter mixture. Bake, uncovered, at 400° for 20-25 minutes or until a thermometer reads 165°.