FRENCH ONION BRAISED CHICKEN WITH MASH AND GREEN BEANS

(Serves 4)

Ready in 40 minutes

Mash

■ 800g potatoes, diced 2cm

■ 2 parsnip, diced 2cm

■ 100g baby spinach, chopped ■ ¼ cup milk

■ 2 tbsp butter

■ Onions

■ 2 brown onion, thinly sliced ■ 1 drizzle of oil

■ 1½ tsp brown sugar

Chicken

■ 600g chicken breast, sliced 2cm ■ ½ tsp garlic powder

■ ¼ tsp onion powder

■ ½ tsp oregano

■ ¼ tsp dried basil

■ ½ tsp ground fennel

■ 1 tsp lemon pepper

■ 2 tbsp flour

■ 90g colby cheese, grated

■ 1 drizzle of oil

■ ¾ cup beef stock

Beans

■ 200g green beans, ends trimmed

Before you start: Bring a pot of salted water to the boil. Bring a kettle to the boil.

Prep and cook mash: Dice potatoes and parsnip and chop spinach. Place potatoes and parsnip in pot of water and cook on high heat for 15-20 minutes, until tender. Drain and return to pot with milk and butter and mash, until smooth. Stir through spinach and season to taste with salt and pepper.

Prep and cook onions: Thinly slice onion. Heat oil in a frypan on medium-high heat. Cook onion and sugar with a pinch of salt for 10-12 minutes, until soft and caramelised. Transfer onion to a bowl and reserve pan.

Prep chicken: Pat chicken dry and slice into 2cm strips. Season with salt and pepper and toss with spices and flour. Grate cheese and set aside.

Cook chicken: Return pan to medium-high heat with oil. Cook chicken for about 2 minutes on one side, until golden. Turn chicken and return onion to pan along with stock. Sprinkle with cheese and cook for about 5 minutes, until chicken is cooked through and cheese is melted. Season to taste with salt and pepper.

Meanwhile, cook beans: Trim green beans and add to a heatproof bowl and cover with boiling water. Cover and leave for 5 minutes, before draining. Season to taste with salt and pepper.

Serve: Top mash with chicken, beans and onions.