French Onion Chicken Thigh Pasta Bake

Preheat the oven to 220C, fan-forced. Lightly grease a 1.5L (6 cup) baking dish. Bring a medium saucepan of salted water to the boil for the pasta. Thinly slice the onion. Coarsely grate the cheese. Thinly slice the chicken and season with salt and pepper.

Cook the pasta in the pan of boiling water for 8 mins. Add the peas and cook for a further 2 mins or until the pasta is just al dente (see Kitchen 101) and the peas are tender. Drain.

Meanwhile, heat 1 tbs olive oil in a medium deep frypan over medium heat. Cook the onion, stirring, for 5 mins or until soft. Add 2 tsp sugar, reduce the heat to low and cook, stirring occasionally, for 3-4 mins until caramelised. Remove from the pan and wipe the pan clean.

Heat 2 tsp olive oil in the same pan over medium-high heat. Cook the chicken, stirring, for 3 mins or until browned. Add the country seasoning and 1 tbs plain flour and cook, stirring, for 1 min or until golden. Stir in 60ml (¼ cup) milk and 125ml (½ cup) water and bring to the boil. Reduce the heat to medium and cook for 3 mins or until slightly thickened.

Add the pasta and peas and caramelised onion to the chicken mixture and stir to combine. Taste, then season with salt and pepper. Transfer the pasta mixture to the baking dish and scatter over the cheese. Bake for 10 mins or until golden. Divide the pasta bake among bowls and enjoy!

To avoid overcooked baked pasta, the pasta is slightly undercooked at this stage – it will finish cooking in the hot sauce when baked in the oven.