French Onion Chicken with Gruyère and Roasted Fingerlings

Good

% Daily Values based on a 2,000 calorie diet

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.