Chicken Fillet with Caramelized Onions and Mashed Potatoes

Ingredients

• 600 g waxy potatoes
• Sal
• 4 chicken breast fillets (skinless, about 160 g each)
• pepper (ground)
• 2 tbsp plant oil
• 5 onions
• 3 tbsp butter
• 1 tsp powdered sugar
• 100 ml dry red wine
• 1 tbsp balsamic vinegar
• a pinch ground cinnamon
• 1 tsp vanilla essence
• 180 ml lukewarm milk
• a pinch nutmeg (freshly grated)

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) with top and bottom heat.

2. 2.

   Peel, wash, roughly cut the potatoes and boil in salted water for about 25 minutes until tender.

3. 3.

   Meanwhile, rinse the chicken, pat dry, season with salt and pepper, and sear in a hot pan with oil until golden brown on all sides. Finish cooking in the preheated oven for about 15 minutes.

4. 4.

   Remove the onion skins, slice into thin rings, and sauté in 1 tbsp butter until translucent. Sprinkle with sugar, let caramelize, then deglaze with red wine and vinegar. Add spices and simmer over medium heat for about 10 minutes until liquid has nearly evaporated. Season with salt and pepper to taste.

5. 5.

   Drain the potatoes, allow them to steam dry, mash with a potato masher, then blend in milk and remaining butter until smooth. Season with salt and nutmeg, plate on warmed dishes. Arrange chicken fillets on top, spoon caramelized onions over them, and serve optionally with salad.