French Onion Skillet Chicken

This simple chicken dish is going to make absolutely redefine your midweek meals.

Done in 1 hour

Serves 1

Dish by Hugh Woodward

Ingredients

What you'll need:

1skin on chicken supreme (chicken breast with a wing joint)

1/2 tbspflaked sea salt

1 tbspvegetable oil

3 brown onions, thinly sliced

50mlbrandy

300mlbeef stock

1 potato, skinned, boiled and mashed

100ggrated emmental

30mldouble cream

1sprig of thyme

Succulent chicken breast, sweet onions, a hint of brandy, rich stock and the cheesiest mash you'll ever eat. You need to give this French Onion chicken recipe a try.

Method

Preheat the oven to 180*C. Season the chicken all over with the salt.

In a skillet, heat the oil until shimmering and add the chicken breast, skin side down, Fry until the skin is evenly golden all over. Flip over and briefly fry the other side, then remove to a baking tray. Roast until cooked through.

Add the onions to the skillet and reduce the heat. Cook, stirring very often, until jammy and reduced.

Add a splash of brandy and reduce, followed by the stock. Reduce until you have a delicious sauce - taste and season if necessary.

Meanwhile, mix the emmental with the hot mashed potato along with the double cream.

To serve, spoon the mash onto a plate and top with the chicken. Spoon over the onion mixture and top with a sprig of fresh thyme.

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Hugh Woodward

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Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.