Equipment:
- Large skillet or frying pan
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
- Tongs
- Serving plates
Instructions:
Step 1: Prepare the Ingredients
Start by slicing the onions thinly and mincing the garlic. Having everything prepped will help the process move smoothly.
Step 2: Cook the Bratwurst
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Once the oil is hot, add the bratwurst sausages to the pan. Cook them for about 5-7 minutes, turning them every few minutes to ensure that they are browned on all sides. The goal is to get a nice crispy exterior while keeping the inside juicy. Once they’re cooked through, remove them from the pan and set them aside on a plate. You can check if they’re done by cutting into one—there should be no pink in the center, and the juices should run clear.
Step 3: Sauté the Onions
In the same skillet, add the remaining tablespoon of olive oil and 2 tablespoons of butter. Let the butter melt and heat up, then add the sliced onions. Stir occasionally and let them cook for 5-7 minutes, until they soften and begin to caramelize. The onions should turn golden brown, adding a sweet depth of flavor to the sauce.
Step 4: Add Garlic and Spices
Once the onions are caramelized, add the minced garlic, dried thyme, paprika, salt, and pepper to the pan. Stir well and cook for an additional 1-2 minutes until the garlic becomes fragrant.
Step 5: Deglaze the Pan
Next, pour in the white wine (if using) and let it cook for 1-2 minutes, allowing the alcohol to cook off. Use a wooden spoon to scrape any browned bits from the bottom of the skillet. This step is key to creating a rich, flavorful sauce. If you’re not using wine, simply pour in the chicken broth and continue with the next step.
Step 6: Make the Sauce
Add the chicken broth and Dijon mustard to the skillet. Stir to combine, and let the mixture simmer for about 5 minutes to allow the flavors to meld together. If you prefer a thicker sauce, sprinkle 1 tablespoon of flour over the sauce and whisk it in, allowing it to thicken for an additional 2-3 minutes.
MELT IN YOUR MOUTH CHICKEN
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