French Onion Chicken

1h 10m
Serves 1
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Directions

  1. 1Boil the peeled and cubed potatoes in salted water until tender, about 15-20 minutes depending on how small they are cut.
  2. 2Drain and mash the potatoes or press them through a ricer.
  3. 3Add the warmed heavy cream and butter to the mashed potatoes and mix until smooth, then season with salt.
  4. 4Season chicken thighs on both sides with garlic powder, paprika, dried thyme, seasoning salt, and black pepper.
  5. 5Cook the chicken thighs in a skillet with olive oil and butter until completely cooked through and golden and crisp on the outside.
  6. 6Remove the cooked chicken from the pan.
  7. 7Add butter and olive oil to the same skillet, then add the sliced onions and a pinch of salt to caramelize.
  8. 8Add balsamic vinegar and fresh thyme to the caramelized onions and continue cooking until deeply caramelized.
  9. 9Add minced garlic to the onions and cook for 1 minute.
  10. 10Sprinkle flour over the onions and stir for 30 seconds.
  11. 11Pour in beef broth and Worcestershire sauce, stir, and simmer for 2-3 minutes until slightly thickened. Season with salt and black pepper.
  12. 12Nestle the chicken back into the sauce and spoon sauce over the top.
  13. 13Top the chicken with shredded Gruyère cheese, cover with a lid, and allow the cheese to melt for a couple of minutes.
  14. 14Remove from heat and garnish with chopped parsley.
  15. 15Serve mashed potatoes topped with the French onion chicken and sauce.

Ingredients

  • 2.5 lbs chicken thighs
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp dried thyme
  • 1.5 tsp seasoning salt
  • 1 tsp black pepper
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 3 medium yellow onions, thinly sliced
  • Pinch salt
  • 1 tbsp balsamic vinegar
  • 1 tsp fresh thyme
  • 4 garlic cloves, minced
  • 1 tbsp flour
  • 1.5 cups beef broth
  • 2 tsp Worcestershire sauce
  • salt and black pepper
  • 1.5 cups shredded Gruyère cheese
  • chopped parsley
  • 3 lbs Yukon gold potatoes, peeled and cubed
  • 0.5 cup heavy cream, warmed
  • 4 tbsp butter
  • salt

Equipment

potmesh strainerwhiskskillettongslidplatespoon

Tips

  • For mashed potatoes, use a mesh strainer for a creamy texture.
  • The caramelizing of onions takes about 40 minutes, but the flavor will be amazing.
  • If making mashed potatoes ahead, reheat in a pot with a splash of cream and stir until warmed through and creamy again.

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