French Onion Chicken & Potato Casserole

Ingredients

• 1 1/2 lb boneless, skinless chicken thighs
• 1 1/2 lb Yukon Gold potatoes, sliced about 1/4-inch thick
• 2 large yellow onions, thinly sliced
• 2 tbsp olive oil
• 3 cloves garlic cloves, minced
• 1 cup low-sodium beef broth
• 1 tbsp Worcestershire sauce
• 1 tbsp fresh thyme leaves OR dried thyme, OR 1/2 tsp dried thyme
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper
• 1 cup shredded Gruyere cheese
• 1 tbsp chopped parsley

Instructions

1. Preheat oven to 400F.
2. Add sliced potatoes, onions and garlic to a 9x13-inch baking dish.
3. Drizzle with olive oil and season with half the salt, pepper and thyme. Toss well.
4. Whisk beef broth and Worcestershire together and pour over vegetables.
5. Season chicken with remaining salt and arrange over potatoes and onions.
6. Cover tightly with foil.
7. Bake 40 minutes.
8. Remove foil and carefully stir onions and potatoes around the chicken.
9. Bake uncovered another 10-15 minutes until potatoes are completely tender and chicken reaches at least 165F.
10. Sprinkle Gruyere over chicken and vegetables.
11. Bake another 5-8 minutes until melted and beginning to brown.
12. Rest 5 minutes and finish with parsley.

Nutrition

Chef's Notes

Slice potatoes evenly and no thicker than approximately 1/4 inch. At increased scale, avoid creating an overly deep potato layer. Divide between dishes when needed.

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