Creamy Chicken Soup with Caramelized Onions

 

I'm a big fan of soup as a meal. What more do you need than a big bowl of delicious soup and a warm loaf of crusty bread? And so that was what Becky and I had for dinner last Thursday night. I grabbed a rotisserie chicken for easy prep and a ciabatta loaf to enjoy with this wonderful recipe.... a quasi-marriage of chicken and French onion soups.

By dicing the onion instead of slicing, the caramelization timing is cut to just 10 minutes from the usual 60 minutes. Then add the potatoes and when cooked, an immersion blender is used to liquefy the potatoes and onions to give the soup a thickened texture. And unlike beef soups, which tend to be big and hearty, this recipe is definitely more on the delicate side. The flavors are subtle and nuanced...the perfect complement to the crusty ciabatta bread.

INGREDIENTS

3 tablespoons olive oil

1 medium yellow onion, diced

1/3 cup dry white wine, divided

4 cups chicken broth

1 large potato, peeled and diced

10 ounces of cooked, shredded chicken

1/4 cup heavy cream

Kosher salt

Fresh cracked black pepper

1/4 cup shredded gruyere cheese

Chopped fresh chives for garnish

DIRECTIONS

1. Add the oil to a large pot and heat over medium-high heat until shimmering. Add onion to the pot and cook, stirring occasionally, until it starts to brown and stick to the bottom of the pot, about 5 minutes. Add a splash of the wine and stir up any brown bits. Continue cooking until the onions turn dark brown, about 4 minutes more. Add the remaining wine and, again, stir up any browned bits. Add the broth and potatoes and bring to a boil. Lower the heat to maintain a lively simmer and cook, uncovered, until the potatoes are tender, about 10 minutes.
2. When the potatoes are cooked, remove the pot from the heat and using an immersion blender, puree the soup on high speed until mostly smooth. (Or, using a standing blender, puree the soup in batches. Don’t overblend or it may become gluey.) Stir in the shredded chicken and cream. Taste, and season with salt and/or pepper, bearing in mind that the cheese will also add saltiness. Just before serving, stir in the cheese.
3. Ladle the soup into bowls and garnish with the chives. Serve.

Wine pairing: Petite Syrah

Poached Chicken Breasts in White Wine Sauce

 

Boneless, skinless chicken breasts are always a challenge. The simple truth is they dry out when you cook them.  Doesn't matter if you grill or sauté them, they are going to dry out. With one exception. If you poach them, they will be incredibly moist. Every single time.

So poaching has become my main way of cooking boneless, skinless chicken breasts. And here's my secret...it's absolutely foolproof. Bring a pot of plain water to a boil (do not add salt to the water). Drop the breasts in the pot, cover the pot and remove the pot from the heat. In just 20 minutes you will have perfectly poached chicken breasts...ready to adorn with one of the greatest white wine sauces that has ever passed my lips.

INGREDIENTS

2 skinless, boneless chicken breasts, 6 to 8 ounces each

2 tablespoons olive oil

7 ounces shiitake mushrooms

1 shallot, diced

1 clove garlic, minced

1 teaspoon capers 

1 cup white wine

1 tablespoon lemon juice

2 tablespoons heavy cream

2 tablespoons unsalted butter

Kosher salt

Fresh cracked pepper

DIRECTIONS

1. Bring a large pot of unsalted water to a rolling boil over high heat. Drop breasts into the water, cover pot and remove from heat. Let pot rest for 20 minutes.
2. Place a pan on the stovetop at medium-high heat. Add oil and heat until shimmering.
3. Add mushrooms and shallot and sauté for 5 minutes (until softened). Then add garlic and sauté for 30 seconds
4. Add white wine and lemon juice. Adjust heat to medium and simmer for 6 minutes.
5. Add butter, cream and capers. Stir until butter is melted. Season with salt and pepper to taste.
6. Remove chicken breasts from pot and divide between two plates. Spoon sauce over the chicken and serve. 

Wine pairing: Merlot