Braised balsamic onions with chicken

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Peel onions and cut them into rings. Clean, wash and cut the carrots into pieces. Wash the meat and dab dry. Heat the oil in a pan and fry the meat well all around.

2. 2

   Fry over medium heat repeatedly turning for a further 12 minutes. In the meantime, put carrots in boiling salted water and cook for 12-14 minutes. Season chicken with salt and pepper, remove from the pan and keep warm.

3. 3

   Add the onions to the frying fat and fry vigorously while turning. Deglaze with vinegar and 100 ml of boiling water, let braise for about 5 minutes. Season to taste with salt and pepper. Meanwhile wash the marjoram, dab dry, pluck leaves from the stalks, add half of the marjoram to the onions.

4. 4

   Drain the carrots. Cut the chicken meat open. Serve meat, onions and carrots garnished with remaining marjoram on plates.

Nutrition Facts

KCAL
320 kcal

CARBS
18 g

FATS
8 g

PROTEINS
43 g