You’ll Need
For the Chicken
8 boneless, skinless chicken thighs
1 tbsp olive oil, 1 tsp garlic granules, 1 tsp dried thyme, 1 tsp sea salt, ½ tsp cracked black pepper
For the Onion Gratin
3 large onions, thinly sliced
20g butter
2 garlic cloves, finely sliced
1 tsp brown sugar
1 tsp Worcestershire sauce
200ml beef stock
1 tsp cornflour mixed with 1 tbsp cold water
180g grated Gruyère cheese
For the Trays
700g baby potatoes, halved
1 tbsp olive oil
1 tsp dried rosemary
200g tenderstem broccoli
Sea salt
Cracked black pepper
Optional but Dangerous
Fresh parsley
Parmesan shavings
Crusty baguette
Dijon mustard
Extra Gruyère
Method
Preheat your air fryer to 200°C.
Toss the baby potatoes with the olive oil, rosemary, sea salt and cracked black pepper. Air fry for 10 minutes, shaking halfway through.
Meanwhile, gently cook the butter and sliced onions in a frying pan over a medium-low heat for 18–20 minutes until deeply golden and caramelised. Stir in the garlic, brown sugar and Worcestershire sauce before pouring in the beef stock. Simmer for 3 minutes, then stir in the cornflour slurry until the gravy thickens.
Coat the chicken thighs with the olive oil, garlic granules, thyme, sea salt and black pepper.
Add the chicken to the air fryer alongside the potatoes and cook for 16–18 minutes, turning halfway through.
Add the tenderstem broccoli during the final 6 minutes.
Transfer the cooked chicken into a heatproof tray or dish. Spoon the rich French onion mixture generously over each piece before covering with the grated Gruyère.
Return to the air fryer for 4–5 minutes until the cheese is bubbling, melted and beautifully golden.
Serve with the crispy rosemary potatoes, tenderstem broccoli and plenty of the rich onion gravy.