Ingredients
The following ingredients have 4 Servings
- 2 pounds skin on, bone in, chicken breasts ((about 4 breasts))
- 1 cup shredded Gruyère cheese
- 2 tablespoons fresh thyme leaves
- kosher salt and black pepper
- 2 tablespoons extra virgin olive oil
- 2 tablespoons salted butter
- 2 large yellow onions, thinly sliced
- 1 tablespoon chopped fresh sage
- 1/2 teaspoon crushed red pepper flakes, more or less to taste
- 1 pound mixed baby potatoes, halved if large
- 1 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1 tablespoon worchestire sauce
Instruction
- 1. Preheat the oven to 400 degrees F.2. Loosen the skin of the chicken breast with your finger tips. Stuff about 1/4 cup of cheese underneath the skin of each breast. Season the chicken with 1 tablespoon fresh thyme, salt, and pepper. 3. Melt together the olive oil and butter in a large skillet over medium-high heat. Add the onions and season with salt and pepper. Cook 10-15 minutes, stirring frequently, until softened, deep golden in color and caramelized. Add the remaining 1 tablespoon thyme and the sage, red pepper flakes, and continue cooking another 3-5 minutes.4. Add the potatoes, tossing to coat. Reduce the heat to medium. Pour in the wine and worchestire sauce. Arrange the chicken over the potatoes, skin side facing up. Season with salt and pepper. Transfer to the oven and roast for 30-40 minutes or until the chicken is cooked through, and the potatoes fork tender. 5. Serve the chicken with the onions and sauce spooned over top, and the potatoes on the side.
