Balsamic Onion Chicken

Name: Balsamic Onion Chicken with Mashed Potatoes and Garlicky Kale
Total time: 35 min
Yield: 2
Cuisine: American
Ingredients: 1 Red Onion; 1 Roma Tomato; 4 Kale; 2 Garlic Clove**; 12 Yukon Gold Potatoes; ¼ Parmesan Cheese; 4 Sour Cream; 5 Balsamic Vinegar; 12 Chicken Fillet; 2 Butter; 4 Olive Oil; ½ Sugar; Salt; Pepper

with Mashed Potatoes and Garlicky Kale

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Balsamic vinegar is fantastic in more than just salads. It has rich notes that lend themselves brilliantly to a wide array of uses. In this recipe, jammy caramelized onions are simmered in the deep brown liquid, becoming meltingly tender. When spooned over chicken breasts, they seem to infuse each bite with juiciness and tangy flavor. Few toppings are capable of elevating a classic meal of meat, potatoes, and veg so far beyond the ordinary.

Tags:

Eggs not included

•Nut free

Allergens:

Milk

•Sulphites

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes

Active

DifficultyEasy

Ingredients

serving amount

Red Onion

Roma Tomato

Kale

Garlic Clove**

Yukon Gold Potatoes

Parmesan Cheese

(Contains: Milk)

Sour Cream

(Contains: Milk)

Balsamic Vinegar

(Contains: Sulphites)

Chicken Fillet

Butter

(Contains: Milk)

Not included in your delivery

Olive Oil

Sugar

Salt

Pepper

Nutritional information

/ per serving

Energy (kJ)2929 kJ

Energy (kcal)700 kcal

Fat35 g

of which saturates16 g

Carbohydrate46 g

of which sugars11 g

Protein47 g

Salt440 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Pot

•Potato Masher

•Strainer

•Medium Pan

•Large Frying Pan

•Paper Towel

•Large Bowl

•Cling Film

Instructions

Wash and dry all produce. Halve, peel, and thinly slice onion. Core and finely chop tomato. Remove and discard tough stems and ribs from kale; roughly chop leaves. Chop garlic. Cut potatoes into 1-inch cubes and place in a medium pot with enough water to cover by 2 inches.

Bring potatoes to a boil. Cook until tender, about 15 minutes. Reserve ½ cup cooking water, then drain and return to pot. Mash to desired consistency. Stir in Parmesan, sour cream, and 1 TBSP butter. (TIP: If needed, add cooking water 1-2 TBSP at a time to create a creamy consistency.) Season with salt and pepper. Cover pot and set aside.

Meanwhile, heat another 1 TBSP butter and a drizzle of olive oil in a medium pan over medium heat (we used nonstick). Add onion, ½ tsp sugar, and a pinch of salt and pepper. Cook, tossing occasionally, until softened, about 10 minutes. Increase heat to medium high. Stir in tomato, vinegar, and ⅓ cup tap water. Cook until jammy, 3-5 minutes. Season with salt and pepper; set aside.

While onion cooks, pat chicken dry with a paper towel. Season all over with plenty of salt and pepper. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until no longer pink in center, 6-8 minutes per side. Transfer to pan with onion jam. Keep covered off heat until ready to serve.

Place kale and 1 TBSP tap water in a large microwave-safe bowl. Cover bowl with plastic wrap. Microwave on high until tender, about 3 minutes. Carefully remove wrap. Heat a drizzle of olive oil in large pan used for chicken over medium-high heat. Add garlic and cook until fragrant, about 30 seconds. Toss in kale and any liquid in bowl. Cook until liquid evaporates, 1-2 minutes.