Crispy Chicken Thighs with French Onion Gnocchi

‍Chicken

1. Preheat the oven to 425
2. Pat the chicken thighs extremely dry, especially the skin. Season all over with the salt, garlic powder and black pepper.
3. Add the neutral oil to a large oven-safe stainless steel pan and place the thighs in the cold pan, skin-side down.
4. Turn the heat to medium-low, or just below medium, and let the fat slowly render for 15 to 25 minutes. The skin will initially stick to the stainless steel. Leave it alone. Once the fat has rendered and the skin is deeply golden and crisp, the thighs should release naturally from the pan.
5. Flip the thighs so the skin faces up. Add the butter, crushed garlic and thyme around the chicken, then transfer the pan to the oven.
6. Roast for about 10 to 15 minutes, or until the thickest part of the thighs reaches 175
7. Transfer the chicken to a rack or plate and rest uncovered for 5 to 10 minutes. Don’t cover it or that beautiful crisp skin will steam.
8. Carefully pour off most of the excess chicken fat, leaving the browned bits behind.
9. Put the chicken pan over medium heat, add the ⅓ cup wine or chicken stock and scrape up all the fond. Simmer until reduced to about 2 tablespoons.
10. Return the French onion gnocchi to low heat and stir in the concentrated chicken pan juices. If necessary, loosen the sauce with a small splash of beef stock.
11. Taste and adjust the salt and pepper.
12. Spoon the French onion gnocchi onto plates and set the chicken thighs partly on top, leaving as much of that crispy skin exposed as possible.
13. Finish with chopped parsley and serve.

French Onion Gnocchi

1. Peel the onions, cut them in half and slice into thin half-moons.
2. Heat the butter and olive oil in a large pan over medium heat. Add the onions and ½ teaspoon of the salt and stir to coat.
3. Cook for 30 to 40 minutes, stirring every few minutes, until the onions are deeply golden and dramatically reduced. If the bottom of the pan gets too dark, add a tablespoon of water and scrape up the browned bits.
4. Add the garlic and thyme and cook for 1 minute. Sprinkle in the flour, stir well and cook for another minute.
5. Add the wine, scraping up everything from the bottom, and simmer until reduced by roughly half, 2 to 3 minutes.
6. Add the beef stock, Worcestershire, remaining ¼ teaspoon salt and plenty of black pepper. Bring to a gentle simmer, then stir in the uncooked gnocchi.
7. Cover and simmer gently for 4 minutes. Uncover and continue cooking for another 3 to 5 minutes, stirring often, until the gnocchi are tender and the sauce has thickened. If it gets too tight before the gnocchi are cooked, add a splash more stock.
8. Lower the heat and stir in the cream, Dijon, Gruyère and Parmesan. Stir until the cheese is melted and the sauce is glossy. Remove from the heat and set aside while you cook the chicken