This flavour-packed chicken bake is my take on the classic French onion soup, transformed into a hearty, comforting winter meal. Juicy chicken pieces are first browned, then baked in a rich onion gravy before being topped with golden, bubbling Gruyère. It captures everything we love about French onion soup – sweet caramelised onions, rich savoury stock and plenty of melted cheese, but reimagines it as a family friendly dinner that’s perfect for cosy evenings.
The secret to this dish lies in the caramelised onions, so don’t be tempted to rush them. Cook them gently over a low heat for 35 minutes until they’re soft, golden and almost jammy. It’s this slow cooking that creates that incredible depth of flavour and maximum deliciousness. I love the finishing touch of Gruyère at the end, which melts into a golden topping and gives this dish its French onion character. It’s a bit more elevated than your average chicken bake, but just as easy to prepare.
I love serving this with creamy mash (could there be a more comforting combination?) but it’s equally delicious with some crusty bread to soak up all that gravy. If you’d prefer something lighter, some sautéed green beans or (for the very virtuous) a green salad would be great accompaniments.
FRENCH ONION CHICKEN BAKE
- 10 ml (2 tsp) olive oil
- 8 chicken pieces (4 thighs and 4 drumsticks)
- 10 ml (2 tsp) butter
- 3 large onions (about 450 g), thinly sliced
- 30 ml (2 tbsp) water
- 5 ml (1 tsp) fresh thyme leaves
- 15 ml (1 tbsp) balsamic vinegar
- 2 cloves garlic, minced
- salt and freshly ground black pepper
- 30 ml (2 tbsp) cake flour
- 500 ml (2 cups) chicken stock
- 80 g grated Gruyère cheese
1.) Heat the olive oil in a deep, oven-proof frying pan over a high heat. Add the chicken and brown on both sides. Remove from the pan and set aside.
2.) Lower the heat. Add the butter to the same pan and allow to melt. Add the onions and cook over a low heat for 20 minutes, stirring regularly. Stir in the water, then continue to cook for another 15 minutes until soft and caramelised. Add the thyme, vinegar and garlic and cook for another minute. Season with salt and pepper.
3.) While onions are cooking preheat the oven to 200ºC.
4.) Stir in the flour and cook for another minute. Stir in the stock and bring the sauce to the boil, stirring regularly. Remove from the heat and add the chicken pieces back into the sauce. Bake for 20 minutes.
5.) Remove the pan from the oven, and sprinkle some Gruyère over each chicken piece. Return the pan to the oven and bake for a further 10 minutes or until the chicken is cooked through and the cheese has melted.
6.) Serve immediately with mash, green beans or crusty bread.
Cupcakes & Couscous 