Onion sauce with chicken breast and lamb's lettuce

Name: Onion sauce with chicken breast and lamb's lettuce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 100 g Potatoes; 500 g Onions; 2 red chillies; 9 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS demerara sugar; 2 Chicken breasts, with skin and bone (approx. 600 g each); 250 ml dry red wine; 50 ml dark balsamic vinegar; 1 TEASPOON Cornstarch; 50 g Hazelnut kernels; 5 TABLESPOONS Cider vinegar; 7-10 Tbsp Sugar; 150 g Lamb's lettuce

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

100 g Potatoes
500 g Onions
2 red chillies
9 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS demerara sugar
2 Chicken breasts, with skin and bone (approx. 600 g each)
250 ml dry red wine
50 ml dark balsamic vinegar
1 TEASPOON Cornstarch
50 g Hazelnut kernels
5 TABLESPOONS Cider vinegar
7-10 Tbsp Sugar
150 g Lamb's lettuce

Directions

1
Wash the potatoes thoroughly and cook in boiling water for about 20 minutes. Peel and halve onions and cut them into fine strips. Clean the chilli, cut lengthwise, wash and remove seeds.
2
Cut the pod into small pieces. Heat 2 tablespoons of oil in a frying pan and sauté the onions. Season with salt and pepper. Sprinkle sugar over it and let it caramelize while stirring frequently.
3
Cut fillets with skin from the bone. Wash, dab dry and season with salt. Heat 2 tablespoons of oil in a frying pan and fry the meat for about 15 minutes, turning it over. Add chilli to the onions. Deglaze with wine, balsamic vinegar and 150 ml water.
4
Stir starch with a little water until smooth. Stir into the boiling liquid and simmer for about 5 minutes. Coarsely chop the nuts, roast them in a small pan, take them out and let them cool down. Season onion sauce to taste.
5
Drain the potatoes, rinse with cold water and peel. Mash with a fork and put into a small bowl. Stir in vinegar and season with salt, pepper and sugar. Fold in 5 tablespoons of oil in a thin stream.
6
Season to taste the vinaigrette. Select the salad, wash, clean and drain well. Mix salad, nuts and vinaigrette. Cut the chicken fillets open. Arrange salad with meat and onion sauce.