Crispy Chicken Thighs with Champ and Onion Gravy
Serves 4-6
Ingredients
Champ
- 4 oz salted butter cubed
- 6 scallions sliced, whites and greens separated
- 1 cup half and half
- 2 ¼ pounds russet potatoes (about 3 large) peeled and cut into 2-inch chunks
- 3 oz Dubliner cheese shredded
- Kosher salt and freshly cracked black pepper to taste
Chicken/Gravy
- 6 bone-in skin-on chicken thighs
- Kosher salt and freshly cracked black pepper to taste
- 2 tsp crushed coriander seeds
- Olive oil
- 1 Tbsp salted butter
- 2 yellow onions thinly sliced
- ⅓ cup brandy
- 2 Tbsp all-purpose flour
- 2 cups chicken broth homemade or store-bought
- 1 Tbsp soy sauce
- 2 tsp Worcestershire sauce
- Thinly sliced fresh chives
Instructions
- Preheat the oven to 400F.
- Add the 4 oz of butter to a small saucepan over medium heat. Melt and add in scallion whites. Saute 1-2 minutes. Add in half and half and reduce heat to low. Keep warm on very low heat while you prepare the rest of the dish.*
- Add potatoes to a medium pot and cover with at least 2 inches of water. Bring to a boil over high heat. Heavily salt the water and reduce heat to about medium to maintain a gentle not rapid boil. Boil potatoes until very soft, about 15-20 minutes.
- Meanwhile, season the chicken all over with salt, pepper, and coriander. Coat the bottom of a large skillet with olive oil and heat until hot. Add the chicken skin side down and cook until the skin is deeply golden, 10-12 minutes. Flip the chicken and cook just to lightly sear the second side, 1-2 minutes. Transfer to a wire rack-lined sheet tray skin side up and bake for 15-20 minutes until the internal temperature is at least 180F.
- While the chicken cooks and the potatoes boil, make the gravy. Add 1 tbsp of butter to the pan with the chicken drippings and melt over low heat. Add in onions and season with salt. Cook over medium heat, stirring frequently until the onions are lightly browned and very soft, 12-15 minutes.
- Turn off the heat and deglaze the pan with the brandy using the residual heat. Once the brandy has fully reduced, return the pan to medium heat and stir in the flour until it is absorbed. Whisk in the broth and bring to a boil. Reduce heat to low and let the gravy cook for about 5 minutes. Stir in soy sauce and Worcestershire. Season with salt and pepper to taste. Keep warm while you finish the potatoes.
- Once the potatoes are very tender, drain very well and add them back into the same hot pot. Pour in the hot butter/half and half mixture and mash. I like to keep it slightly chunky! Stir in the cheese and scallion greens. Season with salt and pepper to taste.
- Serve the champ and chicken topped with the onion gravy and some chives for garnish.
Video
Notes
*You don’t want to reduce this. You can always cut the heat if needed and quickly reheat it right before stirring it into the potatoes. I like to do this step first, so the scallion has time to infuse its flavor into the half-and-half and butter.
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