Double Spiced Chicken & Red Wine Onion Sauce
with Cheesy Fries & Celery Slaw
A fantastic sauce can transform any dinner from rags to riches. This All-American chicken is getting a fairytale makeover with a decadent red wine and caramelised onion sauce. The transformation is complete, now dig in and enjoy the magic!
We’ve replaced the pea pods in this recipe with carrot due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
potato
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 stalk
celery
½
Onion
1
carrot
2 packet
chicken breast
1 sachet
All-American Spice Blend
1 packet
Red Wine Jus
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
Shredded Cabbage Mix
1 packet
garlic aioli
(Contains Egg, Soy; )
Not included in your delivery
olive oil
2 tsp
balsamic vinegar
½ tsp
brown sugar
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until just tender, 20-25 minutes. • In last 5 minutes of cook time, remove from oven, sprinkle with shredded Cheddar cheese and bake until golden and crispy.
• Meanwhile, thinly slice celery and onion (see ingredients). Trim and thinly slice pea pods lengthways. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a large bowl, combine chicken, All-American spice blend and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. • Add red wine jus to the pan and simmer for 1-2 minutes, until slightly reduced. Season to taste with salt and pepper. • Transfer caramelised onion sauce to a bowl. Cover to keep warm.
• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook chicken steaks in batches until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).
• Meanwhile, combine shredded cabbage mix, celery, pea pods, garlic aioli and a drizzle of white wine vinegar and olive oil in a medium bowl. Season to taste.
• Divide spiced chicken, cheesy fries and celery slaw between plates. • Pour red wine onion sauce over chicken to serve. Enjoy!