Cheese and Caramelised Onion Chicken with Bacon Lardons
with Garlic Mash and Green Beans
This Cheese and Caramelised Onion Chicken with Bacon Lardons is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
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.
Ingredients
450
Potatoes
150
Green Beans
30
Mature Cheddar Cheese
(Contains Milk)
40
Onion Marmalade
2
Garlic Clove
2
British Chicken Breasts
90
British Smoked Bacon Lardons
Not included in your delivery
2
Mayonnaise
Nutritional information
Utensils
Instructions
Bring a large saucepan of water to the boil with 1/2 tsp salt.
Chop the potatoes into 2cm chunks (peel first if you prefer). Trim the green beans.
Grate the cheese. Put the onion marmalade into a bowl and use a spoon to break it up.
Peel and crush the garlic beneath the flat blade of a knife.
Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with the bottom of a saucepan until it's 1-2cm thick. IMPORTANT: Wash your hands after handling raw chicken and its packaging.
Once the water is boiling, add the potatoes and garlic cloves and cook until you can easily slip a knife through the potatoes, 15-20 mins.
Once cooked, drain in a colander, then pop the potatoes and garlic back into the pan and cover with a lid to keep warm.
While the potatoes cook, heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken with salt and pepper.
Once the pan is hot, lay in the chicken. Cook until golden brown, 5-6 mins each side. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, preheat your grill to high.
Once browned, transfer the chicken to a baking tray and set the pan aside.
Divide the onion marmalade between the top of each chicken breast, using a spoon to spread it out. Sprinkle the cheese on top and press it down with the back of the spoon.
When your grill is hot, grill the chicken until the cheese is golden and bubbly, 3-5 mins. Allow to rest for 2 mins before serving.
While the chicken is grilling, pop your (now empty) frying pan back on medium-high heat with a drizzle of oil.
Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.
Turn the heat down to medium, then add a splash of water and immediately cover with a lid or some foil. Allow to cook until the beans are tender, 4-5 mins.
Remove from the heat.
Meanwhile, add a knob of butter and splash of milk (if you have any) to the potatoes. Mash with the garlic until smooth, then season with salt and pepper.
Once everything is ready, serve the chicken with the garlic mash, green beans and a dollop of mayo alongside (see ingredients for amount). Enjoy!
Step 5 MOD: If you've chosen to add bacon to your meal, add to the pan before the green beans. Fry until starting to go golden, 3-4 mins, then add the beans and continue with the recipe. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly.
