Ingredients:

8 small chicken thighs

1 bay leaf

Handful of fresh thyme

Sauvignon Blanc

Better than Boullion Beef Base (few tbsp’s.)

Garlic salt, salt and pepper

Nonstick spray

One big potato per person you are serving

A bunch of green onions

3 o 4 big sweet onions

Olive oil

1/2 cup or less Sour Cream

4-8 slices of gruyere, or your favorite white melty cheese

Recipe

Simultaneously, peel and boil potatoes, turn broiler on and slice all onions into round slices. (Make small people help!)

Line baking sheet with foil. Spray with nonstick spray. Lie (lay? lie? lol) chicken thighs out on foil and sprinkle garlic salt and pepper on them.

Saute onions with salt and pepper and olive oil in big pot on high heat and stir with a wooden spoon often. 30 minutes. (Maybe turn heat down halfway in.) Don’t skip this step! The onions need to be super caramelized and browned.

Sprinkle some fresh thyme on the chicken thighs and broil each side 10-15 minutes or until browned. (Why haven’t I been doing this my whole life???)

Drain potatoes once tender. Put back in pot and smash with sour cream and chopped green onions and lots of salt and pepper to taste.

Dump a bunch of Sauvignon Blanc on the onions once caramelized. Pour a glass for yourself. You’re a big deal. Simmer. Add a bay leaf or two. Simmer for 10 minutes-ish.

Add 2-4 cups of hot water and a few tablespoons of the “Better than Bouillon” beef base p and with an open pot, boil and reduce.

Grab a big casserole dish and spray it with nonstick. Turn off broiler. Spread mashed potatoes on the bottom of the casserole dish. (It’s ok if they don’t cover it.) Lay/Lie chicken thighs on top of potatoes. Put a piece of cheese on each piece of chicken. Top with onion mixture once reduced and thick but still soupy. Throw in oven and turn on broiler for 5 minutes.

CHEERS.

Steph

P.s. Can be altered with basically any carb: any style potatoes, rice or a stroganoff with egg noodles.