Michael Smith's French Onion Chicken Stew

  • serves 4

A great twist on French onion soup!

567 Ratings
Directions for: Michael Smith's French Onion Chicken Stew


8 chicken thighs

¼ cup whole wheat flour

2 Tbsp vegetable oil

2 Tbsp butter

2-3 bay leaves

1 tsp salt

½ tsp pepper

3 Tbsp chopped fresh thyme

10-12 small onions, sliced

4 cup real chicken broth

½ cup sherry

1 bay leaf

1 16-oz bag baby spinach


1. In a large skillet over medium high heat, splash in a pool of vegetable oil then add the butter to the center of the oil. This will help add the flavour of butter without burning the butter. Dredge the chicken pieces in the flour, dust off any excess, carefully position in to the skillet and brown on all sides, doing so in batches if necessary. Reserve the chicken pieces on a plate.

2. Turning your attention to the onions, toss them with the bay leaf, thyme, salt and pepper. Add half the onion mixture to your slow cooker. Pile in all the browned chicken. Layer on the remaining onions. Pour on the chicken broth and sherry. Cover and cook for 6 hours on high or 8 hours on low. Before serving, pull the bones from the chicken, stir in the spinach. Stir to wilt the spinach, serve and share.

See more: French, Soup, Main, Chicken, Dinner, Vegetables


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