A whole spatchcock chicken is roasted over a bed of deeply caramelised onions in a rich white wine, garlic and thyme sauce. Finished with bubbling Gruyère cheese, Ed Cudlipp’s Gallic twist on the classic roast is a comforting Sunday centrepiece.
Recipe: (serves 4)
Thinly slice 5 large brown onions (approximately 1-1.25kg). Heat 40g butter and 1 tbsp olive oil in a large ovenproof pan (using the Robert Welch 316 Series Frying Pan), add the onions with a generous pinch of salt and cook gently for 45mins-1 hour or until deeply golden, sweet and caramelised.
Add 4 sliced garlic cloves and 4 sprigs of thyme, cooking for another minute. Stir through 1 tbsp plain flour, then pour in 150ml dry white wine, scraping the bottom of the pan, and reduce by half.
Add 300ml beef stock, 1 tbsp Worcestershire sauce, 1 tsp Dijon mustard and 2 bay leaf. Simmer for 5 minutes until slightly thickened, then season to taste.
Pat a 1.6-1.8kg chicken dry and spatchcock using Robert Welch kitchen scissors. Mix 30g softened butter with 3 grated garlic cloves, 1 tsp fresh thyme leaves, salt and pepper. Carefully spread the butter underneath the chicken skin, then rub the outside with 2 tbsp olive oil and season generously with salt and pepper.
Place the chicken skin-side up on the bed of caramelised onions and roast at 200°C fan for approximately 45-60 minutes, until deeply golden and cooked through.
Scatter 200g grated Gruyere over the onions surrounding the chicken, leaving the crispy skin exposed. Grill for 2-4 minutes until the cheese is melted, bubbling and golden. Keep an eye for burning!
Rest for 10 minutes, then finish with fresh thyme and black pepper. Carve and serve with buttery mashed potatoes and plenty of the cheesy French onion gravy.
Find the full recipe on our website: https://www.robertwelch.com/blogs/news/french-onion-chicken
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