One-pot French onion chicken dinner from Joy the Baker by Joy Wilson

  • Gruyère cheese
  • half and half cream
  • Show all ingredients...
  • Serves : 2-4

  • EYB Comments

    Can substitute whole milk for half and half cream.

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Notes about this recipe

  • Eat Your Books

    Can substitute whole milk for half and half cream.

  • Rinshin on July 13, 2025

    The French onion sauce really elevates this recipe. I used the same stainless steel skillet throughout all stages of cooking. The mashed potatoes was made using a separate saucepan. I reduced the stock to 1½ cups, which seemed just right. The rich, oniony sauce is wonderful served over cooked chicken and mashed potatoes. I’m not sure the Gruyère was necessary—it didn’t add much flavor. I think mozzarella might have worked better for the melted finish over the chicken. Served with Greek Green Beans (Fasolakia). Went into my list of favorite recipes to make again. Photo added.

  • anya_sf on May 25, 2023

    I used a 5.5 qt Le Creuset Dutch oven, but something wider and shallower might work better. My onions didn't really brown as they exuded a lot of liquid and just got very soft. Based on the online comments, I used 2 Tbsp flour and maybe 1 1/3 c broth, which was still very saucy. I used fresh thyme in the potatoes and dried in the chicken. Made the potatoes (Yukon gold) my usual way: returned the drained potatoes to the pot for mashing, heated the milk/butter/thyme in the microwave. Note that the potatoes do require a 2nd pot, despite the recipe title. Served with green beans rather than bread. Really delicious!

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