French Onion Chicken Dinner
Chicken Ingredients:
- 2 lbs chicken thighs
- 2 tbsp vegetable oil
- 3 tbsp butter
- 4 large onions
- 6 sprigs thyme
- 3 tbsp basalmic vinegar
- 1 tbsp flour
- 2 C chicken broth
- 1/2 C grated gruyere [TODO - how much gruyere is this?]
Herby Mashed Potatoes Ingredients:
- 3 lbs russet potatoes
- 8 tbsp butter
- 1.5 tbsp thyme
- 1 tbsp parsley
- 3/4 C whole milk
(shopping note - serve with crusty bread)
Thinly slice the onions; chop the thyme and parsley for the potatoes. Peel the potatoes and cut into large chunks.
Season the chicken with salt and pepper, then brown on both sides with oil over medium heat in a dutch oven. Set the chicken aside on a plate.
Melt the butter in the dutch oven, then add the sliced onion and a pinch of salt. Lower to medium-low and cook the onions down a bit, then add the thyme sprigs, cover, and cook the onions further down for another 50 minutes until deeply caramelized, stirring every ten minutes and reducing the temperature if necessary. Preheat the oven to 375 during this process with a rack set to the appropriate height to use the broiler with the dutch oven.
Remove the thyme, stir in the basalmic, then sprinkle with flour and pour in the chicken broth. Thicken the sauce over medium, then nestle the chicken under the onions. Bake in the preheated oven for 20 minutes (until the chicken is cooked), then sprinkle with the gruyere and broil until melty (3-4 minutes). Season to taste with salt and black pepper.
While the chicken is cooking, make the potatoes - cover the potato chunks with cold water in a saucepan, season with salt, and simmer until the potates are tender (15-20 minutes). Drain, then melt the butter in the saucepan, then stir in the herbs for a few seconds, then the milk and stir until warm. Mash the potatoes and milk mixture and season with salt and pepper. Serve potatoes and chicken with bread.
From Joy the Baker. We increased the potatoes because we found we needed more with this much chicken.
