Chicken with Caramelised Onion & Brie

Here’s an easy dinner that feels fancy without costing a fortune — and Mum will definitely feel spoiled.

Juicy chicken topped with sweet caramelised onion, tangy sun-dried tomatoes and melty brie cheese… served with creamy mash and greens. Proper comfort food.

(Serves 4)

Ingredients

• 4 chicken breasts, butterflied / halved

• 3 large brown onions, finely sliced

• 1 small wheel of brie

• 1 jar sun-dried tomatoes

• Olive oil

• Dried oregano

• Paprika

• Salt & pepper

• 1/4 cup red wine

• 1/4 cup brown sugar

• Mashed potato & green vegetables, to serve

• Sticky balsamic & parsley, to finish

Method

Caramelised Onions

• Heat a large pan with olive oil. Add onions and cook for 1–2 minutes until softened slightly.

• Add a good splash of water and a pinch of salt, then cook over medium-high heat for 10–15 minutes, stirring occasionally, until golden and caramelised. Keep adding water as it will evaporate & help caramelise the onions faster.

• Pour in the red wine and brown sugar. Stir and cook for another few minutes until sticky and jammy. Set aside to cool slightly.

Chicken

• Add chicken to a bowl with olive oil, oregano, paprika, salt and pepper. Toss well.

• Grill or sear chicken over medium heat for 1–2 minutes each side until nicely coloured.

Assemble

• Top chicken with caramelised onion, sun-dried tomatoes and slices of brie.

• Bake at 200°C for 10 minutes, or until the chicken is cooked through and the brie has melted beautifully.

Serve with creamy mashed potato and green vegetables, then finish with sticky balsamic and fresh parsley.