I have come across a few recipes that use packets of French Onion soup mix. There are loads of preservatives in those little packets. I came up with my own version. Gluten free of course.
INGREDIENTS:
- 1kg chicken thigh or breast (I use thigh)
- 3 rashers of bacon, diced
- 3 brown onions, diced
- 3 cloves garlic, diced
- 2 Tbsp. butter
- ¼ Cup corn flour
- 1 tsp. celery salt
- 1 tsp. onion powder
- 1 tsp. dried parsley
- ¼ tsp. salt
- ¹⁄8 tsp. white pepper
- 1 Cup chicken stock (I always use home made broth. I have the recipe on the home page)
- ¾ Cup sour cream
METHOD:
- In a large saucepan or cast iron pan, heat butter on medium low heat. Add onions and cook slowly for 10 minutes to caramelise and brown nicely. Stir occasionally and don’t burn the onion.
- Add in the garlic and cook for 1 minute.
- While the onion is cooking, dice the chicken into 3cm square cubes.
- Mix the celery salt, onion powder, parsley, salt and pepper in a small bowl with the corn flour.
- Place the chicken in a large bowl and toss the corn flour mixture in to coat the chicken.
- When the onion and garlic is cooked, remove them from the pan and put them in a clean bowl.
- Turn the heat to high and add the bacon to the pan. Cook for 2 to 3 minutes until bacon starts to go a little crisp.
- Toss in the chicken and all of the corn flour left in the bowl.
- Stir the chicken and allow to brown for 2 minutes then pour the stock into the pan. Make sure you scrape the bottom of the pan to lift the flavour off.
- Bring the stock to the boil and then reduce the heat to low. Place the lid on the pan and simmer for 30 to 40 minutes.
- Take the lid off and stir in the sour cream. Leave the lid off and simmer for 5 minutes to thicken and reduce the sauce a little.
- Serve with steam vegetables or rice.