French Onion Chicken with Cheesy Waffles Fries
Tender chicken thighs get the French Onion treatment and are topped with a layer of crispy, salty waffle fries for a fun (gluten free) twist.Â
Ingredients
Units
Scale
- 6 boneless, skinless chicken thighs
- Salt and pepper, to taste
- Olive oil for cooking
- 4 or 5 small sweet onions, thinly sliced
- 1.5 tablespoons coarse grain Dijon mustard
- 2 to 3 cups beef stock
- 1 package frozen waffle fries, baked 5 minutes less than directed on the package
- 2 cups shredded Gruyere cheese (Swiss can be subbed)
Instructions
- Preheat the oven to 425 degrees F. Adjust the rack to the middle position.Â
- Add a tablespoon of olive oil to a large ovenproof skillet set over medium high heat. When it’s hot, add the chicken thighs, season generously with salt and pepper, and brown well on both sides; takes a few minutes per side. Transfer to a plate or tray and don’t clean out the pan.
- With the oil now on medium, add the sliced onions, season lightly with salt and pepper, and cook until very tender and soft; about 10 minutes, stirring frequently. Add the mustard and stock and stir to combine. Â
- Slide the chicken back into the pan, along with all of the juices (liquid gold!). Scatter the pre-baked waffles fries all over top in a big layer (you may not use all of them, up to you). Cover with the shredded cheese and bake until golden and bubbling, about 12 to 15 minutes. I like to broil for the last couple of minutes to get things nice and crispy.Â
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Notes
NOTE: the amount of onions you use here doesn’t need to be exact. My onions were very small, so I used 6. But two really big, softball sized ones would probably work fine. You just want a thick layer of sliced onions to cover the whole pan. They will cook down a ton, so just keep that in mind.