eCook Meal
French Onion-style Chicken
with a fresh tomato salad
Chicken strips are pan fried until golden and crisp, before being topped with the most glorious sweet and salty French onion-style topping! Think French onion soup but thicker and with more concentrated flavour… divine, right? It is served with roasted butternut and a fresh tomato & pecan nut salad for some freshness and crunch!
Serving guide
Choose your portion size.
Butternut & PREP
Preheat the oven to 200°C. Boil the kettle. Spread the Butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Place the cornflour in a small bowl with 1 tbsp of boiling water and mix until a thin paste.
START THE TOPPING
Place a pan over medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the sliced Onion until soft and caramelised, 7-9 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste).
FRENCH Onion STYLE
When the Onion is caramelised, add the grated Garlic, the picked thyme, and the white wine to the pan. Simmer until the wine has almost all evaporated, 1-2 minutes (stirring occasionally). Add 50ml of boiling water, the stock, and the Cornflour mix. Simmer until slightly reduced and thickened, 2-3 minutes. Season and remove from the pan.
SUPER CHICKY
Return the pan to high heat with a drizzle of oil. When hot, pan-fry the Chicken strips until golden and cooked through, 30-60 seconds per side. Baste with a knob of butter and remove from the heat.
IRRESISTIBLY CHEESY
Transfer the Chicken strips to a greased baking tray. Top with the onion mixture and sprinkle over the grated cheese. Pop in the hot oven until the cheese is melted and golden, 2-3 minutes. Allow to rest for 3 minutes before serving.
SUPREME SALAD
In a bowl, combine the rinsed green leaves, the halved tomatoes, the pecan nuts, a drizzle of olive oil, and seasoning.
THE MAIN EVENT!
Serve up the tender French Onion-style Chicken. Side with the roasted Butternut and the tomato salad. Tuck in, Chef!
Butternut & PREP
Preheat the oven to 200°C. Boil the kettle. Spread the Butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Place the cornflour in a small bowl with 2 tbsp of boiling water and mix until a thin paste.
START THE TOPPING
Place a pan over medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the sliced Onion until soft and caramelised, 7-9 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste).
FRENCH Onion STYLE
When the Onion is caramelised, add the grated Garlic, the picked thyme, and the white wine to the pan. Simmer until the wine has almost all evaporated, 1-2 minutes (stirring occasionally). Add 100ml of boiling water, the stock, and the Cornflour mix. Simmer until slightly reduced and thickened, 2-3 minutes. Season and remove from the pan.
SUPER CHICKY
Return the pan to a high heat with a drizzle of oil. When hot, pan-fry the Chicken strips until golden and cooked through, 30-60 seconds per side. Baste with a knob of butter and remove from the heat.
IRRESISTIBLY CHEESY
Transfer the Chicken strips to a greased baking tray. Top with the onion mixture and sprinkle over the grated cheese. Pop in the hot oven until the cheese is melted and golden, 2-3 minutes. Allow to rest for 3 minutes before serving.
SUPREME SALAD
In a bowl, combine the rinsed green leaves, the halved tomatoes, the pecan nuts, a drizzle of olive oil, and seasoning.
THE MAIN EVENT!
Serve up the tender French Onion-style Chicken. Side with the roasted Butternut and the tomato salad. Tuck in, Chef!
Butternut & PREP
Preheat the oven to 200°C. Boil the kettle. Spread the Butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Place the cornflour in a small bowl with 3 tbsp of boiling water and mix until a thin paste.
START THE TOPPING
Place a pan over medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the sliced Onion until soft and caramelised, 9-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste).
FRENCH Onion STYLE
When the onions are caramelised, add the grated Garlic, the picked thyme, and the white wine to the pan. Simmer until the wine has almost all evaporated, 2-3 minutes (stirring occasionally). Add 150ml of boiling water, the stock, and the Cornflour mix. Simmer until slightly reduced and thickened, 3-4 minutes. Season and remove from the pan.
SUPER CHICKY
Return the pan to a high heat with a drizzle of oil. When hot, pan-fry the Chicken strips until golden and cooked through, 30-60 seconds per side. You might have to do this step in batches. Baste with a knob of butter and remove from the heat.
IRRESISTIBLY CHEESY
Transfer the Chicken strips to a greased baking tray. Top with the onion mixture and sprinkle over the grated cheese. Pop in the hot oven until the cheese is melted and golden, 2-3 minutes. Allow to rest for 3 minutes before serving.
SUPREME SALAD
In a bowl, combine the rinsed green leaves, the halved tomatoes, the pecan nuts, a drizzle of olive oil, and seasoning.
THE MAIN EVENT!
Serve up the tender French Onion-style Chicken. Side with the roasted Butternut and the tomato salad. Tuck in, Chef!
Butternut & PREP
Preheat the oven to 200°C. Boil the kettle. Spread the Butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Place the cornflour in a small bowl with 4 tbsp of boiling water and mix until a thin paste.
START THE TOPPING
Place a pan over medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the sliced Onion until soft and caramelised, 9-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste).
FRENCH Onion STYLE
When the onions are caramelised, add the grated Garlic, the picked thyme, and the white wine to the pan. Simmer until the wine has almost all evaporated, 2-3 minutes (stirring occasionally). Add 200ml of boiling water, the stock, and the Cornflour mix. Simmer until slightly reduced and thickened, 3-4 minutes. Season and remove from the pan.
SUPER CHICKY
Return the pan to a high heat with a drizzle of oil. When hot, pan-fry the Chicken strips until golden and cooked through, 30-60 seconds per side. You might have to do this step in batches. Baste with a knob of butter and remove from the heat.
IRRESISTIBLY CHEESY
Transfer the Chicken strips to a greased baking tray. Top with the onion mixture and sprinkle over the grated cheese. Pop in the hot oven until the cheese is melted and golden, 2-3 minutes. Allow to rest for 3 minutes before serving.
SUPREME SALAD
In a bowl, combine the rinsed green leaves, the halved tomatoes, the pecan nuts, a drizzle of olive oil, and seasoning.
THE MAIN EVENT!
Serve up the tender French Onion-style Chicken. Side with the roasted Butternut and the tomato salad. Tuck in, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R228.66
for 4 servings · R57.17 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Cornflour needs 20 mlMaizena Cornflour 500 g R39.99 · whole pack (size can't be divided)R39.99
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Fresh Thyme needs 10 gFree Range Slow Cooked Thyme & Garlic Confit Chicken Leg Quarters Avg 1.2 kg 1.2 kg at R197.19 · 1% of packR1.64
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Vegetable Stock needs 40 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 8% of packR3.20
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White Wine needs 200 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 80% of packR35.99
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Butternut Chunks needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Pecan Nuts needs 40 gAll Butter Pecan Nut and Chocolate Shortbread Fingers 220 g 220 g at R74.99 · 18% of packR13.63
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Free-range Chicken Breasts needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Mozzarella Cheese needs 200 gAyrshire Mozzarella Cheese 600 g 600 g at R124.99 · 33% of packR41.66
Not in the Woolies basket — source these elsewhere:
- Baby Tomatoes
Shopping
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Frequently Asked Questions
What is the preparation time for French Onion-style Chicken?
The preparation time for French Onion-style Chicken with a fresh tomato salad is between 25 and 40 minutes.
What is the total time required to make French Onion-style Chicken with a fresh tomato salad?
The total time required to make French Onion-style Chicken with a fresh tomato salad is between 40 and 55 minutes.
How many servings does French Onion-style Chicken provide?
4 servings
What are the main ingredients in French Onion-style Chicken?
Baby Tomato, Butternut, Chicken, Chicken Breast, Cornflour, Garlic, Green Leaves, Mozzarella Cheese, Onion, Pecan Nut, Thyme, Vegetable Stock, White Wine
What is the nutritional information of French Onion-style Chicken?
Calories: 705, Carbs: 56 grams, Fat: grams, Protein: 53.9 grams, Sugar: 14.8 grams, Salt: 1351 grams
How do I prepare French Onion-style Chicken?
BUTTERNUT & PREP: Preheat the oven to 200°C. Boil the kettle. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Place the cornflour in a small bowl with 2 tbsp of boiling water and mix until a thin paste. IRRESISTIBLY CHEESY: Transfer the chicken strips to a greased baking tray. Top with the onion mixture and sprinkle over the grated cheese. Pop in the hot oven until the cheese is melted and golden, 2-3 minutes. Allow to rest for 3 minutes before serving. SUPREME SALAD: In a bowl, combine the rinsed green leaves, the halved tomatoes, the pecan nuts, a drizzle of olive oil, and seasoning. THE MAIN EVENT!: Serve up the tender French onion-style chicken. Side with the roasted butternut and the tomato salad. Tuck in, Chef! SUPER CHICKY: Return the pan to a high heat with a drizzle of oil. When hot, pan-fry the chicken strips until golden and cooked through, 30-60 seconds per side. Baste with a knob of butter and remove from the heat. FRENCH ONION STYLE: When the onion is caramelised, add the grated garlic, the picked thyme, and the white wine to the pan. Simmer until the wine has almost all evaporated, 1-2 minutes (stirring occasionally). Add 100ml of boiling water, the stock, and the cornflour mix. Simmer until slightly reduced and thickened, 2-3 minutes. Season and remove from the pan. START THE TOPPING: Place a pan over medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the sliced onion until soft and caramelised, 7-9 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste).
What should be prepared from my kitchen to make French Onion-style Chicken?
Baby Tomato, Butternut, Chicken, Chicken Breast, Cornflour, Garlic, Green Leaves, Mozzarella Cheese, Onion, Pecan Nut, Thyme, Vegetable Stock, White Wine
How many calories does French Onion-style Chicken have?
705 calories
How much fat content does French Onion-style Chicken have?
grams