French Onion Chicken Rice (Print Version)

Caramelized onions, tender chicken, cheesy rice, and mushrooms combine for pure comfort in every bite.

# Ingredients:

→ Main Ingredients

01 - 45 ml unsalted butter, divided
02 - 45 ml extra virgin olive oil, divided
03 - 1.36 kg sweet onions (approximately 4 large), halved and sliced with the grain into thick half moons
04 - 15 ml fresh garlic, minced
05 - 9 g kosher salt
06 - 1.5 g freshly ground black pepper
07 - 2 g dried tarragon
08 - 2 g dried thyme
09 - 80 ml brandy or white wine
10 - 15 ml Worcestershire sauce
11 - 225 g button mushrooms, sliced
12 - 300 g uncooked white rice
13 - 60 g baby spinach, packed
14 - 720 ml chicken stock, homemade or boxed
15 - 240 ml heavy cream
16 - 600-800 g cooked chicken, torn into bite-sized pieces
17 - 115 g Gruyère cheese, shredded

# Steps:

01 - Melt 30 ml of butter with 30 ml of olive oil in a large nonstick high-sided skillet over medium-low heat. Add sliced onions and allow to cook undisturbed for 15 minutes. Stir and continue to cook for an additional 15 minutes, then continue caramelising for another 10-15 minutes until deep golden and sweet.
02 - Increase the heat to medium, add minced garlic and cook for 1 minute. Add salt, pepper, tarragon, and thyme; cook for 1 minute longer. Remove pan from heat and carefully add brandy or white wine. Return to heat and cook until liquid is evaporated, about 5 minutes. Stir in Worcestershire sauce and remove from heat. Set onions aside.
03 - In a medium pot or large saucepan over medium-high heat, add mushrooms dry and sauté until browned, about 5-10 minutes. Add remaining 15 ml butter and 15 ml olive oil. Once melted, add uncooked rice and cook for 5 minutes, stirring to lightly brown.
04 - Add baby spinach and cook for 1 minute until just wilted. Pour in chicken stock and bring mixture to a simmer. Reduce heat to low, cover with a lid, and cook for 15 minutes.
05 - Remove lid from rice, stir in heavy cream and torn cooked chicken. Heat through until just hot.
06 - Lightly spray a 23x33x7 cm casserole dish with nonstick cooking spray. Transfer rice mixture to dish and spread evenly. Top with the caramelised onions, then sprinkle shredded Gruyère cheese over the top. Place under broiler until cheese is melted, bubbly, and golden brown.
07 - Serve immediately while hot and bubbly.

# Notes:

01 - For best onion sweetness, allow onions to caramelise slowly without rushing the process.
02 - Using homemade chicken stock will deepen the flavour of the final dish.

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