Finest Caramelised French Onion Hen Casserole || Le Connoisseur TV …

It’s like French Onion Soup and Pan Fried Hen had a love little one…
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42g (three Tbsp) butter
1 Kg (2 kilos / 6 medium) onions, thinly sliced
1 mL (1/four tsp) baking soda
Coarse salt and freshly floor black pepper
2 to four cloves garlic, minced
2 recent thyme sprigs
1 recent rosemary sprig
15 mL (1 Tbsp) oil (we use hen or bacon fats)
1Kg (2 kilos / 6-Eight) hen thighs
500 mL (2 cups) hen inventory (make at identical time – see beneath)
30 mL (2 Tbsp) Dijon mustard
15 mL (1 Tbsp) balsamic vinegar

Hen inventory (if making)
Pores and skin and bones from hen thighs
½ an onion
1 celery stalk
1 carrot
Salt and pepper

Preheat oven to 325°F (160ºC)
De-bone and take away pores and skin from hen thighs.
Place pores and skin and bones in a pot with 750 mL (three cups) water, half an onion, 1 celery stalk, and 1 carrot, season with salt and pepper, carry to a boil and scale back to a simmer.
Soften the butter in a braiser over medium-high warmth.
Add the onions and baking soda and cook dinner, stirring each couple of minutes.
Proceed cooking till the onions are a deep caramel color – about an hour.
When the onions are caramelised, add the garlic, thyme, and rosemary, and cook dinner till aromatic.
Add 1 cup of broth, scrape up any fond on the underside of the pan, and scale back by half.
When the onions are nearly carried out, sear the hen.
Warmth the oil in a forged iron pan over medium-high warmth till shimmering.
Season the hen with salt and pepper.
Sear the hen on each side.
Discard the thyme and rosemary stems from the onions.
Switch the hen to the braiser with the onions.
Deglaze the hen pan with 1 cup of hen inventory, scraping up the fond on the underside of the pan.
Whisk the mustard and vinegar into the hen inventory within the pan you seared the hen in, and simmer till decreased by about half.
Pour the mustard sauce over the hen.
Bake uncovered for 30 minutes or till hen is cooked by.
Serves four to six

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