What kind of fun did y’all have this past weekend? So happy that Bama beat that team that I’ve never heard of before because the Ole Miss game sucked for us, even though they played a damn good game. This is definitely going to be an interesting SEC season.
So anyway, I had a little dinner party on Sunday and made some pretty fantastic food. To top it off, the sweet people from Beso del Sol Sangria sent me some of their wine to try, so I incorporated that with my dinner.
I made braised chicken with caramelized onions and Gruyere. (Loved!)
The chicken was exactly the way I thought it would be, and the Gruyere on top was SO DAMN GOOD.
I also made brussels sprouts with crispy pastrami. Unexpected, right? I went with pastrami because I feel as if we’ve been eating so much bacon lately that our arteries are literally begging us to cut that shit out for a little while. We gotta live; we have two teenagers that kinda need us. Not that pastrami is healthy or anything, but the fat content is less, and it’s very thinly sliced. One of my best and closest friends from childhood, Kelly, who has never liked brussels sprouts ate them and actually liked them! Win.
Here she is-
Another hit – crab stuffed mushrooms. No, I didn’t use real crab
. The last time I bought real crabmeat it was so “fishy” and stinky that we couldn’t enjoy it. It was expensive and it sucked. Made with fake crab, these were pretty popular with my little group of guests.
Both the brussels sprouts and the crab stuffed mushroom recipes are coming soon, I promise.
The wine was very, very good.
Not too sweet – y’all know I don’t like really sweet stuff. It was just hearty enough (but not too much) with a red wine flavor and plenty of fruitiness. My guests definitely enjoyed. Make sure to find a local store that carries Beso Del Sol and check it out.
Here’s your printable for the chicken – Adapted by thekitchn.com
Braised Chicken Thighs with Caramelized Onions and Gruyere
- 1 stick salted butter, divided in half
- 2 pounds yellow onions, sliced
- 3 cloves of garlic, minced
- 3 Rosemary sprigs
- 2 cups chicken broth
- 2 tbsp Dijon mustard
- 1 tbsp balsamic vinegar
- 3 pounds skinless chicken thighs (mine were bone-in)
- Salt and pepper
- 2 oz Gruyere cheese, shredded or shaved
- Melt 1/2 stick of butter over medium heat and add onions.
- Sprinkle with salt and pepper and cook for about 30 minutes, stirring occasionally.
- Add garlic and 1 Rosemary sprig, stir and cook for about 3 minutes, then add 1 cup of chicken broth. Simmer for about 5 minutes, until the liquid is slightly reduced.
- Add the onion mixture to a 9x11 baking dish and preheat oven to 325 degrees.
- Increase the heat to medium high, add the remaining butter.
- While the butter is melting, salt and pepper the chicken thighs and add to the pan when butter has melted.
- Braise for about 1-2 minutes on each side, remove from heat and place them on top of the onions in the baking dish.
- Add the remaining chicken broth to the pan, whisking up any pieces on the bottom, and add the Dijon mustard and vinegar. Whisk until reduced a little, and pour over the chicken and onions.
- Place remaining Rosemary sprigs on top of chicken, cover tightly with aluminum foil and cook for 45 minutes.
- Remove foil, increase oven temp to 450 and sprinkle chicken with cheese.
- Bake for 5 minutes, or until cheese has melted.