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French Onion Chicken and Gnocchi: chicken thighs baked beside sliced onions and gnocchi in beef broth with thyme, under a...

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French Onion Chicken and Gnocchi

4 servings5 / 5

Chicken thighs baked beside sliced onions and gnocchi in beef broth with thyme, under a gruyère cap that browns like the top of French onion soup. One dish, 35 minutes in the oven.

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Time

Prep
10min
Cook
35min
Total
45min

Nutrition

per serving
Calories
695
Protein
55g
Carbs
49g
Fat
34g

One serving: 1 portion (~320g)

Instructions

Assemble

  1. Preheat the oven to 400°F (200°C).
  2. Peel the onions and cut them into 1/3 inch rounds. Shingle them in one overlapping row along one side of an oval baking dish.
  3. Season the chicken thighs with salt and pepper and lay them along the opposite side.
  4. Pour the gnocchi straight from the package into the middle of the dish.
  5. Pour the beef broth into the gaps, dot the butter over the top and lay the thyme sprigs over the chicken and onions.
  6. Scatter the shredded gruyère over the whole dish.

Bake and serve

  1. Bake for 35 minutes, until the chicken reaches 165°F, the onions are jammy and the cheese is browned and bubbling.
  2. Rest 5 minutes, then serve each thigh with gnocchi, onions and the pan sauce spooned over.

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Chef's notes

Chef's Notes & Tips

Tip 1 of 3

To achieve deep color without overcooking the chicken, turn the broiler on for the final 2-3 minutes of baking, watching closely to prevent burning.

Tip 2 of 3

For extra depth, stir a tablespoon of balsamic vinegar into the beef broth before pouring it over the dish to provide a hint of acidity that cuts through the richness of the cheese.

Tip 3 of 3

Leftovers can be stored in an airtight container for up to 3 days; reheat in the oven at 350F rather than the microwave to keep the gnocchi texture from becoming gummy.

Source

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TAGS

FrenchOne-PanComfort FoodChicken

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