French Onion Chicken with Gruyère and Roasted Fingerlings
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Nutrition balance score
Good
Glycemic Index
59
Moderate
Glycemic Load
18
Moderate
Nutrition per serving
Calories809.8 kcal (40%)
Total Fat48 g (69%)
Carbs30.3 g (12%)
Sugars3.7 g (4%)
Protein59.9 g (120%)
Sodium793.6 mg (40%)
Fiber2.5 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

4boneless chicken breasts
skin-on, or use airline-cut breasts for presentation

2sweet onions
large, Vidalia or yellow

2 Tbspunsalted butter

1 Tbspolive oil

1 tspsherry vinegar
or dry white wine

1 cuplow-sodium chicken bone broth
or stock

1 tspdijon mustard

1 cupslices Gruyère cheese
or grated

1 tspfresh thyme leaves
or 1/2 tsp dried

salt

pepper

1.5 lbsfingerling potatoes
halved lengthwise

2 Tbspduck fat
or substitute olive oil or ghee

1 Tbspfresh rosemary
chopped

flaky sea salt

black pepper

Microgreens
or baby arugula

Chive oil
or a drizzle of balsamic reduction
Instructions
Step 1
1. Caramelize the Onions
Step 2
Thinly slice the onions.
Step 3
Heat butter and olive oil in a skillet over medium-low heat.
Step 4
Add onions, a pinch of salt, and cook low and slow for 30–40 minutes, stirring often, until golden and jammy.
Step 5
Stir in thyme and a splash of sherry vinegar or white wine to deglaze. Add mustard and stock. Simmer 2–3 min to reduce slightly.
Step 6
2. Roast the Potatoes
Step 7
Preheat oven to 425°F (220°C).
Step 8
Toss halved fingerlings in duck fat, rosemary, salt, and pepper.
Step 9
Roast on a parchment-lined sheet, cut side down, 25–30 minutes until crispy and deeply golden.
Step 10
3. Cook the Chicken
Step 11
Pat chicken dry and season with salt and pepper.
Step 12
In an ovenproof skillet, sear skin-side down in olive oil for 4–5 minutes until golden. Flip and sear 2 more minutes.
Step 13
Spoon caramelized onion mixture over each piece of chicken. Top with Gruyère.
Step 14
Transfer to oven and roast at 375°F for 12–15 minutes, until internal temp reaches 165°F and cheese is bubbling.
Step 15
4. Plate and Finish
Step 16
Plate the chicken with a mound of fingerlings.
Step 17
Garnish with microgreens or a drizzle of chive oil for a pop of color and elegance.
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