French Onion Chicken

70 mins
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. 2Boil the peeled and cubed potatoes in salted water until tender, about 15-20 minutes depending on how small they are cut.
  3. 3Boil the peeled and cubed potatoes in salted water until tender, about 15-20 minutes depending on how small they are cut.
  4. 4Drain and mash the potatoes or press them through a ricer.
  5. 5Drain and mash the potatoes or press them through a ricer.
  6. 6Drain and mash the potatoes or press them through a ricer.
  7. 7Add the warmed heavy cream and butter to the mashed potatoes and mix until smooth, then season with salt.
  8. 8Add the warmed heavy cream and butter to the mashed potatoes and mix until smooth, then season with salt.
  9. 9Add the warmed heavy cream and butter to the mashed potatoes and mix until smooth, then season with salt.
  10. 10Season chicken thighs on both sides with garlic powder, paprika, dried thyme, seasoning salt, and black pepper.
  11. 11Season chicken thighs on both sides with garlic powder, paprika, dried thyme, seasoning salt, and black pepper.
  12. 12Season chicken thighs on both sides with garlic powder, paprika, dried thyme, seasoning salt, and black pepper.
  13. 13Cook the chicken thighs in a skillet with olive oil and butter until completely cooked through and golden and crisp on the outside.
  14. 14Cook the chicken thighs in a skillet with olive oil and butter until completely cooked through and golden and crisp on the outside.
  15. 15Cook the chicken thighs in a skillet with olive oil and butter until completely cooked through and golden and crisp on the outside.
  16. 16Remove the cooked chicken from the pan.
  17. 17Remove the cooked chicken from the pan.
  18. 18Remove the cooked chicken from the pan.
  19. 19Add butter and olive oil to the same skillet, then add the sliced onions and a pinch of salt to caramelize.
  20. 20Add butter and olive oil to the same skillet, then add the sliced onions and a pinch of salt to caramelize.
  21. 21Add butter and olive oil to the same skillet, then add the sliced onions and a pinch of salt to caramelize.
  22. 22Add balsamic vinegar and fresh thyme to the caramelized onions and continue cooking until deeply caramelized.
  23. 23Add balsamic vinegar and fresh thyme to the caramelized onions and continue cooking until deeply caramelized.
  24. 24Add balsamic vinegar and fresh thyme to the caramelized onions and continue cooking until deeply caramelized.
  25. 25Add minced garlic to the onions and cook for 1 minute.
  26. 26Add minced garlic to the onions and cook for 1 minute.
  27. 27Add minced garlic to the onions and cook for 1 minute.
  28. 28Sprinkle flour over the onions and stir for 30 seconds.
  29. 29Sprinkle flour over the onions and stir for 30 seconds.
  30. 30Sprinkle flour over the onions and stir for 30 seconds.
  31. 31Pour in beef broth and Worcestershire sauce, stir, and simmer for 2-3 minutes until slightly thickened. Season with salt and black pepper.
  32. 32Pour in beef broth and Worcestershire sauce, stir, and simmer for 2-3 minutes until slightly thickened. Season with salt and black pepper.
  33. 33Pour in beef broth and Worcestershire sauce, stir, and simmer for 2-3 minutes until slightly thickened. Season with salt and black pepper.
  34. 34Nestle the chicken back into the sauce and spoon sauce over the top.
  35. 35Nestle the chicken back into the sauce and spoon sauce over the top.
  36. 36Nestle the chicken back into the sauce and spoon sauce over the top.
  37. 37Top the chicken with shredded Gruyère cheese, cover with a lid, and allow the cheese to melt for a couple of minutes.
  38. 38Top the chicken with shredded Gruyère cheese, cover with a lid, and allow the cheese to melt for a couple of minutes.
  39. 39Top the chicken with shredded Gruyère cheese, cover with a lid, and allow the cheese to melt for a couple of minutes.
  40. 40Remove from heat and garnish with chopped parsley.
  41. 41Remove from heat and garnish with chopped parsley.
  42. 42Remove from heat and garnish with chopped parsley.
  43. 43Serve mashed potatoes topped with the French onion chicken and sauce.
  44. 44Serve mashed potatoes topped with the French onion chicken and sauce.
  45. 45Serve mashed potatoes topped with the French onion chicken and sauce.

Ingredients

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