Just Cook - Creamy Chicken with Marmite

Instructions

Step 1: Sear the Chicken

Heat the Oil: In a deep frying pan, pour 1 tablespoon of olive oil and heat it over medium heat. Wait for the oil to shimmer, indicating it's hot enough for cooking.
Season the Chicken: While the oil is heating, season 4 skin-on chicken breasts lightly with salt and pepper on both sides. This enhances the flavor and helps create a delicious crust.
Sear the Chicken: Carefully place the chicken breasts in the pan, skin-side down. Ensure they are not overcrowded; you may need to do this in batches if your pan isn’t large enough. Sear for 4–5 minutes until the skin is a deep golden brown and crispy.
Flip and Cook: Using tongs, gently flip the chicken and cook the other side for about 3–4 minutes until it’s nearly cooked through (the center should still be slightly pink).
Remove from Pan: Once browned, transfer the chicken to a plate. Cover it loosely with foil to keep it warm while you prepare the sauce.

Step 2: Cook the Onions and Garlic

Add More Oil: In the same pan (the residual heat and bits of chicken will add flavor), add the remaining 1 tablespoon of olive oil.
Sauté the Onions: When the oil is hot, add 1 finely chopped onion. Cook for about 10 minutes, stirring occasionally, until the onion becomes soft and translucent. This step develops a sweet and savory base for your sauce.
Add Garlic: After the onion has softened, add 3 grated garlic cloves. Cook for an additional 2–3 minutes, stirring frequently. Be careful not to let the garlic burn, as this can impart a bitter taste.

Step 3: Make the Sauce

Incorporate Marmite: Stir in ½ tablespoon of Marmite until it’s well mixed with the onion and garlic. Marmite adds a deep, umami flavor to the dish.
Add Stock and Dairy: Gradually pour in 200 milliliters of low-salt chicken stock, scraping up any browned bits from the bottom of the pan to enhance the sauce. Follow this by adding 100 grams of crème fraîche for creaminess and 10 grams of finely grated Parmesan cheese for richness.
Simmer the Sauce: Mix well until the sauce is smooth and combined. Bring the mixture to a gentle simmer. This allows the flavors to meld together and the sauce to thicken slightly.
Return Chicken: Carefully place the chicken back into the pan, skin-side up, ensuring it’s submerged in the sauce. This helps infuse the chicken with flavor as it cooks.
Cook Through: Cover the pan and let it simmer for 8–10 minutes, or until the chicken is fully cooked through and reaches an internal temperature of 75°C (165°F). If you have a meat thermometer, this is a good time to check for doneness.

Step 4: Prepare and Serve

Cook the Vegetables: While the chicken is finishing, prepare the 240-gram bag of microwaveable mixed vegetables according to the package instructions. Generally, this involves microwaving for about 4–5 minutes until tender.
Garnish: Once the chicken is cooked, remove the pan from heat. Sprinkle 10 grams of finely chopped chives over the chicken and sauce for a fresh, herby touch.
Plating: To serve, place the chicken on plates and generously spoon the creamy sauce over each piece.
Side Dishes: Accompany the chicken with your choice of quinoa or creamy mashed potatoes, and serve the steamed vegetables alongside.
Enjoy Your Meal: Dig in and enjoy the delightful combination of flavors and textures in this hearty dish!

Prep Ahead: Have all your ingredients prepped and ready to go before starting the cooking process. This makes it easier to focus on cooking without interruptions.
Temperature Check: Using a meat thermometer is the best way to ensure your chicken is cooked properly. If you don’t have one, cut into the thickest part of the chicken to check that it’s no longer pink.
Adjust Seasoning: Taste the sauce before serving and adjust the seasoning as necessary. You can add a pinch of salt or pepper, or even a squeeze of lemon for brightness.

This detailed guidance should help you create a delicious and well-balanced meal! Enjoy!