Drunken French Country Chicken Au Gratin
Indulge in the rustic elegance of Drunken French Country Chicken Au Gratin, a comforting blend of tender chicken thighs, creamy potatoes, and the luxurious flavors of Gruyère cheese and white wine. This one-pan wonder features golden-seared chicken simmered in a rich, thyme-infused cream sauce, topped with thinly sliced potatoes in a stunning spiral layer, and finished with a golden, crispy breadcrumb crust. Perfect for a cozy family dinner or a special gathering, this dish combines the decadence of a classic French au gratin with the heartiness of a savory chicken bake. Serve it warm with crusty bread or a fresh green salad for a meal that feels straight out of the French countryside. Rich, creamy, and irresistibly cheesy, this dish is a must-try for lovers of classic comfort food with a gourmet twist.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 2 teaspoons salt
- 1 teaspoons black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic cloves, minced
- 1.5 cups dry white wine
- 1 cup chicken stock
- 0.5 cup heavy cream
- 4 large potatoes (Yukon Gold or Russet), thinly sliced
- 1.5 cups Gruyère cheese, grated
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon all-purpose flour
- 0.5 cup breadcrumbs
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken thighs dry and season both sides with 1 teaspoon of salt and ½ teaspoon of black pepper.
Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken thighs for 3-4 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
Reduce the heat to medium. Add the butter to the skillet along with the sliced onion and cook for 5-7 minutes, stirring frequently, until softened and slightly caramelized.
Add the minced garlic and cook for an additional 1 minute, until fragrant.
Sprinkle the flour into the skillet and stir to combine, cooking for 1 minute to remove the raw flour taste.
Slowly pour in the white wine, scraping the bottom of the skillet to deglaze. Allow the wine to reduce by half, about 5 minutes.
Stir in the chicken stock, heavy cream, and fresh thyme. Return the seared chicken thighs to the skillet, nestling them in the sauce. Simmer for 10 minutes over low heat.
Meanwhile, prepare the potatoes by slicing them thinly using a sharp knife or mandoline slicer. Lightly season the slices with the remaining salt and pepper.
Remove the skillet from heat and layer the seasoned potato slices over the chicken and sauce, slightly overlapping them in a spiral pattern.
Sprinkle the grated Gruyère cheese evenly over the potatoes, followed by the breadcrumbs for a crispy topping.
Cover the skillet with foil and bake in the preheated oven for 40 minutes. Remove the foil and bake uncovered for an additional 20 minutes, or until the potatoes are tender and the top is golden and bubbly.
Allow the dish to rest for 5-10 minutes before serving. Garnish with additional thyme if desired, and serve warm with crusty bread or a fresh green salad.
Nutrition Facts
Calories |
3940 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.7 g | 253% | |
| Saturated Fat | 86.7 g | 434% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 853 mg | 284% | |
| Sodium | 7349 mg | 320% | |
| Total Carbohydrate | 280.8 g | 102% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 21.4 g | ||
| Protein | 201.8 g | 404% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 2038 mg | 157% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 6540 mg | 139% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
