- 4 chicken thighs, skin on
- 1 ½ large white onions, sliced
- 5 tablespoons butter
- 3 tablespoons flour
- 1 ½ cup heavy whipping cream
- parsley, for garnish
- cayenne pepper, optional
- salt & white pepper, to taste
- Preheat the oven to 375°F. Place one tablespoon of butter in a skillet over medium high heat. Sear the chicken thighs, skin down, until the skin is browned and crispy – about three minutes. Do not flip the chicken. Place the chicken, uncooked side down, on a baking sheet lined with foil. Bake for 25 minutes.
- While the chicken bakes, melt two tablespoons of butter in a clean pan over medium heat. Add the sliced onions and sauté until softened, about fifteen minutes, but take care not to caramelize the onions. Stir until the volume of onions has reduced by half.
- Pour in the heavy cream and bring to a simmer for about five minutes. Transfer the onions and cream to a blender or food processor and blend until smooth. For a refined sauce, carefully strain through a sieve (optional).
- As the onions and heavy cream are blending, clean the pan then add the remaining butter along with the flour. Stir into a roux, then add the creamy onion mixture. Let the sauce simmer until the chicken is ready, about five more minutes. The chicken will be ready when the internal temperature reaches 170°F.
- Serve chicken right away along with a side of garlic mashed potatoes and broccoli. Sprinkle with cayenne pepper as desired. Generously pour the soubise over the top of the crispy chicken and potatoes.