Smart Caramelized Onion Chicken
with Garlic Broccoli and Zucchini
This special-occasion dinner is a magical medley of gourmet flavours, including succulent chicken and caramelized onions. Set the table and pour the wine while these flavours mingle to create a meal that's nothing short of memorable!
Smart is based on a per serving calculation of the recipe's carbohydrate and kilocalorie amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Chicken Broth Concentrate
Not included in your delivery
Before starting, preheat the oven to 425°F. Wash and dry all produce. Peel, then cut onion into 1/2-inch slices. Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until golden-brown, 6-7 min. Add 1 tsp sugar and 1 tbsp water (dbl both for 4 ppl), then season with salt. Cook, stirring occasionally, until onions are dark golden-brown, 3-4 min. Remove the pot from heat.
Meanwhile, pat chicken dry with paper towels. Season with half the chicken salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Sear until chicken is golden-brown, 1-2 min per side. (NOTE: It's okay if chicken doesn't cook all the way through in this step.) Remove the pan from heat, then transfer chicken to a parchment-lined baking sheet.
Top chicken with caramelized onions. Roast in the middle of the oven until chicken is cooked through, 14-16 min.**
Meanwhile, cut broccoli into 1/2-inch pieces. Halve zucchini lengthwise, then cut into 1/2-inch-thick half-moons. Peel, then mince or grate garlic. Heat the same pan (from step 2) over medium. Add 1 tbsp butter, then swirl the pan until melted, 30 sec. Add broccoli, zucchini and 1/4 cup water. (NOTE: Don't overcrowd the pan; cook veggies in 2 batches for 4 ppl, using 1 tbsp butter and 1/4 cup water per batch.) Cover and cook, stirring occasionally, until veggies are tender, 4-5 min. Add garlic and remaining chicken salt. Cook uncovered, stirring often, until veggies are fragrant and water evaporates, 1-2 min. Transfer veggies to a plate and cover to keep warm.
Reheat the same pan over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted, 30 sec. Add flour. Cook, whisking often, until mixture turns golden, 1 min. Slowly whisk in 1/2 cup water (dbl for 4 ppl) and broth concentrate. Season with salt and pepper, to taste. Bring to a boil. Once boiling, cook, whisking often, until gravy thickens slightly, 2-3 min.
Thinly slice chicken, if desired. Divide caramelized onion chicken and veggies between plates. Spoon gravy over top.