Caramelised Onion Chicken

Caramelised Onion Chicken


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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

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

Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

  1. Cut each onion into six wedges. Sprinkle the chicken with pepper.
  2. 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.
  3. 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.
  4. 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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