John Myers
Onion Chicken Winzer Art
The perfect onion chicken winzer art recipe with a picture and simple step-by-step instructions.
- 550 g Chicken breast fillet
- 2 tbsp Clarified butter
- 50 g Diced bacon
- 400 g Onions
- 1 Garlic cloves chopped
- 1 tsp Dried thyme
- 3 tbsp Chopped parsley
- 2 tsp Flour
- 1 shot White wine dry
- 100 ml Poultry stock
- 100 ml Cream
- Salt and pepper
- 2 pinch Sugar
- 50 g Grated Emmental
- Peel, halve and slice the onions. Lightly fry the bacon in 1 tablespoon clarified butter in a pan and remove. Fry the fillets briefly on each side, season with salt and pepper and remove.
- Add the remaining clarified butter to the pan and fry the onions in it. Add herbs and garlic and sauté briefly. Put 2/3 of the onions in a small baking dish, place the fillets and bacon on top.
- Dust the remaining onions in the pan with the flour, stir and sauté briefly. Deglaze with a dash of white wine. Then stir in the stock and cream, simmer for two minutes. Season with salt, pepper and sugar and pour over the meat. Sprinkle with cheese.
- Bake in the oven at 200 ° C for about 20 minutes until a core temperature of about 70 ° C is reached.
Fits to…
- Rice or baguette and a rosé or light red wine.
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