Weekend inspiration for Chicken with onions

Ingredients:

4 onions

3 cloves of garlic

700 g chicken breast

240 ml dry white wine

240 ml chicken stock

150 g mushrooms

300 g pasta

120 ml cooking cream

50 g Parmesan cheese

100 g Gruyère cheese

2 tablespoons fresh thyme leaves

2 tablespoons fresh sage

90 g butter

salt

black pepper

In a large pot, add the thinly sliced onions and 45 g of butter. Cook over medium heat for about 10 minutes, stirring every few minutes, until softened. Add the chicken, thyme, sage and garlic, then season with salt and pepper. Pour in the white wine and chicken stock, add the mushrooms, cover and let simmer for about 30 minutes, until the chicken is tender.

Preheat the oven to 220°C. Remove the chicken and most of the onions from the pot and transfer them to an ovenproof pan. Scatter the remaining butter over the onions and sprinkle with grated Gruyère cheese. Bake for about 5 minutes, until the cheese has melted.

Meanwhile, add the cooked pasta, cooking cream and grated Parmesan to the pot with the remaining liquid and mushrooms. Gently stir until combined.

Serve the chicken and baked onions over the creamy pasta.

Enjoy!