Wednesday, November 18, 2009
Chicken and Caramelized Onions
The other day we went to see a movie called 35 Shots of Rum. It's a French movie by director Claire Denis, and it was so good. The two main characters often ate rice with chicken in a really brothy sauce, and after leaving the movie that was all we wanted to eat. So last night I made this dish:
1 large chicken breast cut into thin strips and sprinkled with salt and pepper
1 large yellow onion cut into thin strips
2 garlic cloves, minced
2 Tbsp port
1 cup chicken stock
2 Tbsp flour
salt and pepper
1 tsp Italian seasoning
1 cup medium grain white rice
2 cups water
1 tsp olive oil
3 small crowns broccoli
Preheat oven to 400 degrees. Rinse broccoli and place on a large baking sheet. Sprinkle with olive oil and salt and pepper. Place in oven and roast for 15 minutes, stirring halfway through.
Meanwhile, put rice, water and olive oil in a medium size sauce pan over medium high heat. Once water is boiling, cover and turn heat to low.
While the rice is cooking, heat olive oil in a large skillet over medium heat. Once oil is hot, add onions and garlic. Saute until onions are translucent and tender. Push onions to once side of the pan and on the other, add the chicken strips. Once the chicken is lightly browned, stir the onions and chicken together (the onions should be very brown and caramelized at this point). Slowly add the chicken stock, 1/4 cup at a time. When stock is boiling, add port and spices. In a small bowl, mix a little bit of water to the 2 Tbsp flour. Once you have a nice liquidy paste, pour in a slow stream into the boiling liquid. This will help the sauce to thicken nicely.
Serve with broccoli on the side and chicken on top of the rice, with plenty of sauce and a little bread to sop up the extra broth.