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Creamy French onion chicken rissoles

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We’ve used French onion soup mix in both the chicken mince mixture and the creamy sauce to make this easy retro weeknight dinner.

13 Ingredients


  • 500g chicken mince

  • 25g (1/2 cup) panko breadcrumbs

  • 1/2 tsp salt

  • 1 egg

  • 1 clove garlic, minced

  • 35g sachet salt-reduced French onion soup mix

  • 4 tbsp olive oil

  • 20g salted butter

  • 2 brown onions, thinly sliced

  • 250ml (1 cup) salt-reduced chicken stock

  • 300ml cooking cream

  • Creamy mashed potato, to serve

  • Steamed broccolini or green beans, to serve

4 Method Steps


  • Step 1

    Place mince

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    (500g chicken mince), breadcrumbs (25g (1/2 cup) panko breadcrumbs), salt (1/2 tsp salt), egg (1 egg), garlic (1 clove garlic, minced) and 2 tsp (10g) soup mix in a bowl. Stir until well combined. Divide into 12 portions. Shape each portion into a rissole.


  • Step 2

    Heat half of the oil (4 tbsp olive oil) in a large frying pan over high heat. Cook rissoles for 2-3 minutes. Turn and cook for a further 1-2 minutes or until golden. Transfer to a plate.

  • Step 3

    Heat the remaining oil and the butter (20g salted butter) in the same pan over medium heat. Add brown onion (2 brown onions, thinly sliced). Cook, stirring, for 10-15 minutes or until caramelised. Add remaining soup mix. Stir in stock (250ml (1 cup) salt-reduced chicken stock) and cream (300ml cooking cream). Season with pepper. Bring to a simmer.

  • Step 4

    Return rissoles to the pan. Reduce heat to low. Simmer for 10 minutes or until sauce has thickened and rissoles are cooked through. Spoon rissoles over mashed potato (Creamy mashed potato, to serve). Serve with steamed (Steamed broccolini or green beans, to serve) greens on the side.
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Image by Nigel Lough

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