Herby Caramelized Onion Chicken
with Roasted Potatoes and Parsley Green Beans
This special occasion dinner is a magical medley of gourmet flavours, including succulent chicken and caramelized onions. Set the table and pour the wine or just put your feet up while these flavours mingle to create a meal that's nothing short of memorable!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
14 g
Parsley and Thyme
113 g
Red Onion
300 g
Yellow Potato
1 tbsp
Balsamic Vinegar
(Contains Sulphites)
170 g
Green Beans
Not included in your delivery
½ tbsp
Unsalted Butter*
(Contains Milk)
1 tsp
Sugar*
2 tbsp
Oil*
1 tsp
Salt*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Toss potatoes with half the thyme sprigs and 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Roast in the middle of the oven, until golden-brown, 25-28 min.
While potatoes roast, add 5 cups water and 1 tsp salt to a medium pot (NOTE: Use same for 4ppl). Cover and bring to a boil over high heat. Trim, then halve green beans. Roughly chop parsley. Strip remaining thyme leaves from sprigs. Peel, then cut the onion into 1/4-inch slices. Pat chicken dry with paper towels, then season with salt and pepper and sprinkle with thyme leaves.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4ppl), then chicken. Cook, until golden brown, 1-2 min per side. Transfer to another baking sheet. Bake in the top of the oven, until chicken is cooked through, 10-12 min.**
Heat the same pan over medium heat. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until slightly softened, 3-4 min. Add 1 tsp sugar (dbl for 4 ppl) and season with salt. Cook, stirring occasionally, until onions are dark golden-brown, 3-4 min. Remove the pan from the heat, and stir in vinegar. Set aside.
Add green beans to the medium pot with boiling water (from step 2). Cook, stirring occasionally, until beans are tender-crisp, 1-2 min. Drain beans and return to the same pot, off heat. Add half the parsley and 1/2 tbsp butter (dbl for 4ppl). Season with salt and pepper.
Remove and discard thyme sprigs from potatoes. Thinly slice chicken. Divide chicken, potatoes and green beans between plates. Top chicken with caramelized onions. Sprinkle over remaining parsley.
