Smother Chicken with Carmerlized Onions Recipe

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Smother Chicken with Carmerlized Onions Recipe

Found chicken thighs on sale at HEB… so grabbed a pack and stuck in the deep freeze.
This weekend I cooked up the whole lot in one fell swoop – it has served as lunch for @lassberg and me a couple of times this week and a quick (like the time it took to cook rice) dinner for the whole fam-damily last night. Some recipes really don’t last into the week and are pretty unappetizing when I pull them out for dinner… this one I think has really just gotten better.

  • 10 chicken thighs with the bone in (they are cheaper more ecomical this way)
  • 3 slices of bacon
  • 2 medium onions, sliced
  • 2 celery stalks, chopped
  • 2 cloves of garlic, minced
  • salt and pepper to taste (less than you think due to the bacon)
  • One regular 14 oz. can of chicken broth
  • One pouch of onion soup mix


  1. Pre-heat oven to 350
  2. Mix the soup and broth together in a med. bowl and let it sit
  3. In large skillet cook the bacon on med-high heat
  4. Add the onion, celery, garlic, salt and pepper – cook until onion is translucent and starting to brown and then dump it all into the a large casserole pan
  5. Work in 2 batches – add the chicken to the skillet and brown on each side for 3 minutes and then add to the casserole pan on top of the onions, celery and bacon
  6. Pour the soup / broth mix over the chicken
  7. Cover with aluminum foil and cook for 1 hour in the oven.

Serve with rice or buttered noodles or just a quick salad… yummy!

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