· recipe ·

French Onion Chicken and Gnocchi Bake

Name: French Onion Chicken and Gnocchi Bake
Prep time: 35 min
Cook time: 140 min
Total time: 175 min
Yield: 6 servings
Ingredients: 1 lb 10 oz Russet potatoes; 1 1/2 cups All-purpose flour; 1 Egg yolk; 2 1/2 tsp Fine table salt; 4 medium Yellow onions; 4 Tbsp Unsalted butter; 2 Tbsp Extra-virgin olive oil; 1 1/2 lb Boneless skinless chicken thighs; 12 oz Cremini mushrooms; 3/4 cup Dry white wine; 2 cups Low-sodium chicken broth; 6 sprigs Fresh thyme; 6 oz Gruyere; 1/2 tsp Ground black pepper

Caramelized onions and browned mushrooms give this chicken bake its depth. Reduce the pan juices before adding the gnocchi so the finished dish is creamy, not watery.

type: Potato · Baked
sauce: Onions · Cheese · Chicken · Mushrooms

Time and servings

Prep: 35 min
Cook: 140 min
Total: 175 min
Servings: 6

Nutrition per serving

Calories: about 630
Protein: 40 g
Fat: 27 g
Carbs: 51 g

Caramelize the onions
Halve the onions and slice them thinly. Melt the butter with half the olive oil over medium-low heat, add the onions, and cook until deeply amber and greatly reduced, about 45 to 55 minutes. Stir occasionally, more often as they color; start the potatoes for the dough below during the last 10 minutes of onion cooking, pausing to stir. Transfer the onions to a bowl.
Brown the chicken and mushrooms
Cut the chicken into bite-size pieces and quarter the mushrooms. Warm the remaining olive oil, brown the mushrooms, then add the chicken and cook until browned and 165°F74°C at the center. Transfer both to the onion bowl.
Reduce the onion pan sauce
Pour the white wine into the pan and simmer until reduced by about three quarters. Add the chicken broth, thyme, black pepper, onions, chicken, and mushrooms. Simmer until the liquid lightly coats the components, then remove the thyme stems. Turn off the heat when the sauce is ready.
Choose boiling or baking
Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Mix the warm potato with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add more of the listed flour a spoonful at a time. Stop when it is soft and slightly tacky; you may not need all the flour.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
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Heat the oven
Once the gnocchi are shaped, heat the oven to 425°F220°C.
Heat the cooking water
Bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.
Reheat the chicken and onion sauce
While the cooking water heats, bring the prepared chicken and onion sauce back to a gentle simmer, stirring occasionally.
Poach the gnocchi
Lower in the shaped gnocchi and lift them out as soon as they float, then fold them gently into the chicken and onion mixture.
Bake under Gruyere
Transfer the mixture to a baking dish and finely grate the Gruyere evenly over the surface. Bake at 425°F220°C until the sauce bubbles and the cheese forms a browned crust. Rest for 5 minutes before serving.