Onion Smothered Chicken

So Brian got me one of the coolest presents ever.  It’s the mac daddy of cookbooks: The Modernist Cuisine at Home.  Since no one in their right mind can afford the babillion dollars it costs to buy the famous set of cookbooks The Modernist Cuisine, they made a more affordable, more DIY-driven version for the home cook, like you and me, right?

Wrong.  Because every single recipe take 48 hours to make and I can’t think far enough ahead to my next shower, much less dinner 2 nights from now.  I love the concept: slow food is delicious food.  It gives you great ideas on how to recreate a sous vide at home, and that’s great.  It’s ballsy.  It’s complicated.


Let me ask you this.  Without a steady temperature, how is one supposed to keep chicken at a temperature of 140 degrees for 20 minutes? How do you say “Cook, Chicken!” and then say “Op! Hold it right there mister.  Hold that pose for 20 minutes!”

I don’t know about you, but my oven is builder grade and it is not smart enough to keep a chicken’s temperature from climbing.

So after much inspection, here is my “I got the modernist cuisine cookbook, read the recipes and thought ‘if it ain’t broke’ and did it my way.”


Onion Smothered Chicken

By Whitney, March 18, 2013

Onion Smothered Chicken



Preheat the oven to 275.  Season the chicken with salt and pepper. Heat olive oil and butter in a skillet, and sear the chicken over medium high heat until well browned.  Remove and place on a cooling rack over top of a baking sheet.  Cover the seared chicken with the thinly sliced onions.  Cover with foil and bake for 3 hours, or until internal temperature reads 165 degrees.  Remove the foil and cook the onions in 1 tablespoon of butter over low heat until caramelized.  Serve.



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About Whitney

Whitney is the Founder of Whit's Amuse Bouche, a nationally recognized food and humor blog. When she's not in the kitchen, you can find her with a glass of california cabernet in one hand and a hot glue gun in the other. She prefers sweat pants to real ones. View all posts by Whitney →

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