Sweet onions caramelized in a fruity Lindeman's Chardonnay served on a bed of tender chicken and gluten free pasta!

Yield: 2
Prep time: 15 minutes
Cook time: 30 minutes

Caramelized Onion & Chardonnay Chicken Spaghetti with Blistered Vine Tomatoes

As a full-time working mom, quick dinners are essential. Glasses of wine are essential, too, and being able to combine the two is right up my street! I love this succulent chicken dish--it has all the makings of a gastropub chicken dinner without the price tag. With a 30 minute cook time, it's the kind of dish that you can whip up while you tackle the dishes or prepare everyone's lunches for the following day, while sipping on a glass of wine, of course.

The star of this recipe is the fantastic Lindeman's Bin 65 Chardonnay, a fruity white wine with a soft, smooth finish and flavors of peach and melon. I'm not a wine snob, but I am quite fond of a good Australian white wine and this Chardonnay hails from Southeastern Oz. It's such a tasty wine that I was stingy with using it in the dish; I just wanted to drink it!

This dish combines caramelized onions with blistered tomatoes, gluten free spaghetti and succulent chicken for a tasty and sophisticated end of summer spaghetti dish finished with a generous sprinkling of oregano.

Ingredients:

For the blistered tomatoes
2 clusters of cherry tomatoes on the vine
drizzle olive oil
pinch of sea salt

 
For the spaghetti
1 bottle Lindeman's Bin 65 Chardonnay
1 white onion, sliced thinly
1 chicken stock gel cube
3 portions gluten free spaghetti noodles
6 chicken thigh fillets, sliced
salt
white pepper
oregano

Caramelized Onion & Chardonnay Chicken Spaghetti with Blistered Vine Tomatoes

Instructions:

1. Preheat the oven to 200c/400f.
2. Place the tomatoes, still on the vine, in a foil-lined baking tray and drizzle with olive oil and sprinkle with salt. Roast for 15 minutes.
3. Brown the chicken thighs in a hot, dry pan. Move to a baking try lined with greasproof paper and bake for 15 to 20 minutes or until cooked through.
4. Add a knob of butter to the pan used to brown the chicken thighs and saute the onion. Once starting to brown, add the chicken stock cube and allow to melt.
5. Pour in about half a glass of wine and whisk. Allow the sauce to thicken.
6. Boil the gluten free spaghetti according to the instructions on the packet.
7. Drain the spaghetti once cooked and toss the chicken and Chardonnay sauce with the noodles.
8. Place a cluster of blistered tomatoes onto the spaghetti and drizzle over a bit of extra virgin olive oil and sprinkle over oregano.