00:30All right. Another addition and another recipe that was sent to me.
00:34This one was sent to me by Savannah Weber.
00:37And it's called French Onion Chicken Dyes.
00:40Well, we got to slice up an onion.
00:44That's the first thing we're going to do is slice up an onion.
00:51First, we got to peel the onion.
00:55And then slice the onion.
00:56Sometimes it's easy just to, like, chop off the end piece here.
01:03This way we can begin to actually peel the onion.
01:10Peel the onion. Peel the onion. Peel the onion. Peel the onion.
01:29Peel the onion. Yes, that's right. This is the onion for the French Onion Chicken Dyes.
01:37There we go. All right.
01:49We got a nice peeled onion. We're going to slice the onion, not chop it up.
01:53So, slice the onion.
01:55Slice the onion.
01:57Slice the onion. This is the tricky one.
02:01The last one.
02:03La, la, la. There it is.
02:06There we go. Oh, look at that.
02:07Did you see that? It flipped all up in the air and it landed right in this pot.
02:11So, we got our onion all cut up.
02:14On.
02:15Put into this pot, pan.
02:16Uh, some olive oil.
02:21La, la, la, la. Olive oil.
02:27Mmm, mmm, mmm, mmm, mmm.
02:28Now, we let this heat up.
02:30And then we're going to sear these chicken breasts.
02:32Of course, I meant chicken dyes, not chicken breasts.
02:36This is his French Onion Chicken Dyes.
02:38So, let's get that onto our stove here.
02:43La, la, la, la.
02:44We're just going to sear them.
02:47We're not going to cook them now.
02:48We're going to sear them.
02:49So, let's get them.
02:52Sear, disquear.
02:54You got the sear in here, then, baby.
02:57And you got to spice them up a little bit.
02:59Go on some black pepper.
03:02La, la, la, la, black pepper.
03:06Black pepper.
03:09Some accent, of course.
03:14Put on a little bit of garlic powder.
03:19Mmm, garlic powder.
03:23A little bit of oregano.
03:26Oregano, don't you know?
03:29Oregano, don't you know?
03:35And, of course, some lemon pepper.
03:38Lemon pepper.
03:40Lemon pepper.
03:41There you go.
03:49Eating the chicken.
03:52Oh, he was about to flip it and season the other side now.
04:06Flicking some more pepper.
04:07More lemon pepper.
04:15More lemon pepper.
04:22Definitely more accent.
04:24Wake these flavors up.
04:26Wake up.
04:28I think we got an empty can, mister.
04:31Here we are.
04:34Garlic powder.
04:35And, uh, the oregano, no.
04:43Also gonna throw it on a little bit of this, uh, chicken cuisining.
04:48Okay, let's try to skewer them all up.
05:05These are, now, these are boldest chicken to ice and pours.
05:07All right, once we've got these chickens seared up, we'll take it off the, uh, heat and set to the side.
05:32So, now we've got to cook the onions part of this.
05:41Slide the onions right there.
05:45And we've got to brown these up quite nicely.
05:47It's brown and soft.
05:48Put them around, spin them around, toss them around.
06:01Da-da-da-da-da-da.
06:02Searing up the onions, cooking up the onions.
06:06It'll take about ten minutes to get this all ready.
06:08Mm-hmm.
06:09Mm-hmm.
06:14We've got a little bit more oil to this.
06:17Mm-hmm.
06:21All right, now that we've got these onions cooked up, we've got to deglaze this pan.
06:26De-glaze the pan, deglaze the pan, with our, with some beef broth.
06:35Yes, beef broth, not chicken broth, but for some reason, it's beef broth.
06:41So, let's get a, um, half a cup of beef broth into our pan here, just to deglaze it.
06:53There we go.
06:56All right, let's deglaze the pan.
07:01Ooh, yeah, there it is.
07:04De-glazed quite nicely.
07:09De-glazing the pan.
07:12Mm-hmm, mm-hmm.
07:20All right, now we've got to reduce the heat down to low.
07:24How low can we go?
07:26And we're going to put in another cup of beef broth.
07:39Yes, indeed.
07:42Beef broth.
07:43And now we've got to get this seasoning packet of onion soup mix.
07:50Put it on.
07:53Let's mix in here really good.
07:55Put our whisk.
07:56Whisk, whisk, whisk.
08:14Tis, tis, tis.
08:15Whisk it up.
08:17Do we try to tis, tis, tis.
08:19All right.
08:20All right.
08:25Okay, we've got to add a little bit of sugar.
08:27And I mean a little bit of sugar.
08:30Mm-hmm.
08:32Sugar, sugar.
08:33Do, do, do, do, do, do.
08:35Just a tiny bit of sugar.
08:38About a teaspoon worth of sugar.
08:41Here we go.
08:47All right.
08:48Let's whisk this up some more.
08:50Da, da, da, dee, dee, dee.
08:53La, la, la, la, la, la, la, la, la, la, la.
09:00Yes, you do.
09:01All right.
09:02So we've got to combine this.
09:05And let it get up to a little bit of a simmer.
09:08Simmering.
09:10All right.
09:12Starting to simmer up quite nicely.
09:14So now we'll put back in the chicken.
09:17Do, do, do, do.
09:18And cook this for about 10 minutes.
09:28And we'll cover it up too.
09:32All right.
09:37Perfect.
09:38And while this is simmering,
09:40we're going to get our cheese ready.
09:42All right.
09:43We're going to have our cheese.
09:45And we're going to be using this thing called
09:47La Galle Cheese.
09:50It's like a, kind of like a French Swiss cheese.
09:53Like a, but it's hard as a rock.
09:58Look at that.
09:59You actually probably,
10:00look at that.
10:02That's some solid cheese.
10:03Ow, that actually hurt.
10:08So we're going to shred up this guillac cheese
10:11with our nice little handy shredder.
10:14Shredding the cheese.
10:20Shredding the cheese.
10:23Let's shred the cheese.
10:25Shred the cheese.
10:27If you please.
10:29Shredding the guillac cheese.
10:31I'm going to get about a cup of cheese out of this.
10:55Not just.
10:58Hot sauce.
10:59Here we go.
10:59Shredding the cheese.
11:09Get out of the cheese.
11:12Look.
11:13I'm going to go.
11:14I'm going to go.
11:14I'm going to go.
11:14I'm going to go.
11:15I'm going to go.
11:46We just about finished shredding all this cheese, shredding the cheese, if you please
12:07shred the cheese, shredding the cheese, shredding the cheese. You shred the cheese, of course, you don't want to shred your fingers or your knuckles.
12:20There we go. Now we're getting ready to put it in with the rest of the meal. Let's see how we're looking.
12:26Let's flip these chicks inside the sauce here. Flip it around, spin it around, turn it around.
12:35All right, now we put our cheese in and we're going to cook this up until it's nice and melted.
12:44Cheese, throw it in. Our guillet cheese, spin it around nicely, evenly.
12:55All over it, there we go. All right, we'll continue cooking this until it's nice and melted.
13:02Okay, let's take a look at how we're looking. Cheese is melting nicely, quite nicely indeed.
13:15So flip the chicken again, scoop up a little more cheese onto it, and I think we'll be ready in about a minute.
13:23All right, looks like we're all about ready. Let's get this off the heat and get ready to cook and serve because it's time to plate the meal.
13:33Yes indeed, it is time to plate this meal. Time to plate the meal. Time to plate the meal.
13:44All right, let's get this little chicken on the plate. Time to plate the meal. Time to plate the meal.
13:56Yeah, pour some of the sauce over here.
13:58Da da da da. Time to plate the meal. I'm going to serve it with a little bit of these roasted potatoes.
14:06Time to plate the meal. Time to plate the meal. And a little green beans. Time to plate the meal.
14:19There we go. Let's see how these French onion chicken thighs came out.
14:26All right. Where's my fork? Here's my fork. All right. Let's see how this came out.
14:34What? French onion chicken thighs. Yes. Yes.
14:45Not bad. Oh, do I got to say this? This Gruyere cheese. Woof. It's definitely a smelly cheese.
14:52Definitely a smelly cheese. So Jenks, you probably won't like this.
14:55Oh, it's got cheese. You won't like it anyway. Now, nice little roasted potato.
15:02Some green beans. And, uh, hmm.
15:07Here we go. And you could be like Savannah Weber, who sent me this recipe. Thank you again, Savannah.
15:14And, uh, you could send a recipe to me, njtank99gmail.com. And if it intrigues me and looks like somebody I could cook or want to cook, you might see it on Tank Cooks.
15:25So, until then, manja manja. Bon Appetit. Let's eat.
