Caramelised Onion Chicken
35 minutes
A lovely savoury dish of chicken sauteed with caramelised onion wedges and a sauce based on rosemary, thyme and a little red wine vinegar.
Elaine Russell
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Ingredients
Serves: 4
- 700g onions
- 4 skinless chicken breast fillets (about 125g each)
- pepper to taste
- 1 tablespoon butter
- 2 tablespoons caster sugar
- 1/3 cup (80ml) salt-reduced chicken stock
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- 1 tablespoon red wine vinegar
Directions
Preparation:10min ›
Cook:25min ›
Ready in:35min
- Cut each onion into six wedges. Sprinkle the chicken with pepper.
- Coat a large non-stick frying pan with cooking spray. Add 1/2 the butter and melt over a medium–high heat. Sauté the chicken for about 3 minutes on each side or until browned. Transfer to a plate.
- Reduce the heat to medium and melt the remaining butter in the pan. Sauté the onions with 1 tablespoon of the sugar for about 8 minutes or until they are golden brown and caramelised. Stir frequently, breaking the onions apart as they cook. Add the stock and boil for about 2 minutes or until it has evaporated.
- Stir in the rosemary, thyme and remaining sugar. Return the chicken to the pan and sprinkle with the vinegar. Cook for a further 4 minutes or until the juices from the chicken run clear.
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