HF Caramelised Onion & Feta Chicken

Ingredients

  • 4 potatoes
  • 10g fresh rosemary stalk
  • 2 red onions
  • 400g broccolini
  • 2 cloves garlic
  • 45g walnuts
  • 640g chicken breast (about 4)
  • 1/3 cup balsamic vinegar
  • 4 teaspoons brown sugar
  • 2 1/2 tablespoons water
  • pinch chilli flakes
  • 100g feta cheese
  • 60g baby spinach leaves
  • olive oil
  • salt & pepper

Method

  1. Preheat oven to 220C or 200C fan-forced
  2. Cut unpeeled potato into 1cm chunks, and place on an oven tray lined with baking paper
  3. Pick rosemary leaves, finely chop, then sprinkle over potato with olive oil and a pinch of salt & pepper
  4. Toss, then roast on the top oven rack about 20-25 mins until tender
  5. Thinly slice red onion
  6. Slice each chicken breast lengthwise, but don't cut right through; open like a book
  7. Rub with olive oil, salt and pepper
  8. Heat a drizzle of olive oil in a frying pan over high heat
  9. Add chicken and cook about 2 mins each side until browned; transfer to a second lined oven tray
  10. Return frying pan to medium-high heat
  11. Cook onion, stirring, about 4-5 mins until softened
  12. Add balsamic vinegar, brown sugar and water; cook about 3 mins until dark and sticky
  13. Remove from heat, add chilli flakes, and stir; season with salt and pepper
  14. Top chicken with onion then crumble over feta
  15. Bake 3-4 mins until feta is lightly browned
  16. Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil
  17. Halve broccolini lengthwise, then cook 4-5 mins, tossing, until almost tender
  18. Add garlic and walnuts, and cook 2 mins until fragrant
  19. Add spinach and toss through until wilted; season
  20. Divide chicken, potato and broccolini between plates