4 Yukon Gold potatoes
2 onions, thinly sliced
1 medium head iceberg lettuce
3 tablespoons butter
2 (1 ounce) packages dry onion soup mix
2 (6 ounce) cans chicken broth
1/2 cup white wine
1/2 cup shredded Monterey Jack cheese
Preheat oven to 425 degrees F (220 degrees C).
Place potatoes and onions into a mixing bowl. Place half of the vegetables on top of the potatoes and toss. Sprinkle evenly with half the butter. Transfer the mixture to the mixing bowl.
In a separate bowl, season with salt and pepper. Cut a couple of slits in the centre of each lettuce leaf. Place one side of the lettuce leaf on top of the potatoes. Fold the leaf over in nearly all directions. Place lettuce seam-side down in the mixing bowl, and place the tip of the onion leaf on top of the potatoes. Spread the mushrooms on the inside of the leaves as well.
Transfer the wine mixture over the vegetables, ending with the cheese. Divide the chicken broth among all six bowls, adding the Monterey Jack if desired. Pour chicken broth over the bowls, leaving an inch of space between each leaf.
Bake uncovered at 425 degrees F (220 degrees C) for 1 hour, or until chicken is chicken cooked through and internal juices run clear.
⭐ ⭐ ⭐ ⭐ ⭐