Name: Provencal Air Fryer Chicken Thighs with Herbed Potatoes and Spinach Gratin
Prep time: 45 min
Cook time: 1 h 15 min
Total time: 2 h
Yield: 7-8 people
Cuisine: italian, french
Ingredients: 8 bone-in, skin-on chicken thighs; 2 lbs baby potatoes, halved; 1 lb fresh spinach, washed and trimmed; 1 cup heavy cream; 1/2 cup grated Gruyère cheese; 1/2 cup grated Parmesan cheese; 4 cloves garlic, minced; 2 tbsp fresh rosemary, finely chopped; 2 tbsp fresh thyme leaves; 1 tbsp fresh oregano, finely chopped; 1 lemon, zested and juiced; 3 tbsp olive oil; 1 tbsp unsalted butter; Salt and freshly ground black pepper to taste; 1/2 tsp smoked paprika; 1/4 tsp cayenne pepper (optional); 1/4 cup dry white wine; 1 tbsp Dijon mustard; 1 small shallot, finely minced

Recipe Title: Provencal Air Fryer Chicken Thighs with Herbed Potatoes and Spinach Gratin

Brief Description: An advanced French-Italian fusion dish featuring crispy air-fried chicken thighs marinated in Provencal herbs, served alongside golden herbed potatoes and a creamy, baked spinach gratin. This recipe combines complex seasoning techniques and layered flavors for an impressive meal.

Servings: 7-8 people
Prep Time: 45 minutes
Cook Time: 1 hour 15 minutes

Ingredients:

Instructions:

1. Prepare the chicken marinade by combining olive oil, lemon zest and juice, rosemary, thyme, oregano, garlic, smoked paprika, cayenne pepper, Dijon mustard, minced shallot, salt, and pepper in a large bowl.

2. Add chicken thighs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes, preferably 1 hour, to allow flavors to infuse.

3. While the chicken marinates, preheat the air fryer to 375°F (190°C).

4. Toss the halved baby potatoes with 1 tbsp olive oil, salt, pepper, and a sprinkle of fresh rosemary and thyme.

5. Place potatoes in the air fryer basket in a single layer and cook for 20 minutes, shaking halfway through, until golden and crispy. Remove and keep warm.

6. For the spinach gratin, preheat your oven to 375°F (190°C).

7. In a large skillet over medium heat, melt butter and add minced garlic. Sauté for 1 minute until fragrant.

8. Add spinach in batches, cooking until wilted. Remove excess moisture by pressing spinach in a sieve or using a clean towel.

9. In a mixing bowl, combine wilted spinach, heavy cream, grated Gruyère, half the Parmesan, salt, and pepper.

10. Transfer the mixture to a buttered gratin dish, sprinkle remaining Parmesan on top, and bake for 25 minutes until bubbling and golden on top.

11. Meanwhile, remove chicken from marinade and place in the air fryer basket. Cook at 375°F (190°C) for 25-30 minutes until skin is crispy and internal temperature reaches 165°F (74°C), turning halfway for even cooking.

12. Once chicken is done, rest for 5 minutes.

13. Serve chicken thighs alongside the crispy herbed potatoes and creamy spinach gratin. Garnish with additional fresh herbs if desired.

Special Tips or Variations:

- Marinate chicken overnight for deeper flavor penetration.

- For a smokier flavor, add a few drops of liquid smoke to the marinade.

- Substitute baby potatoes with fingerling potatoes or small Yukon Golds for variety.

- Use a combination of Gruyère and Fontina cheese in the gratin for a different cheese profile.

- To reduce cook time, parboil potatoes before air frying to ensure they are tender inside.

- Add toasted pine nuts or breadcrumbs on top of the spinach gratin for extra texture.

- Serve with a light white wine such as a Sauvignon Blanc or a dry Italian Vermentino to complement the herbs and creaminess.

Maison Foodie

Provencal Air Fryer Chicken Thighs with Herbed Potatoes and Spinach Gratin

Recipe Rating

Recipe URL

Recipe Criteria

Cuisine Type

🍽️Recipe Type

Skill Level

Cooking Time

Serving Size

🍎Nutrition Information

Preferred Ingredients

Maison Foodie