France🇫🇷 vs Wales🏴󠁧󠁢󠁷󠁬󠁳󠁿

Week 1 of the Six Nations kicked off with France V Wales which meant French Onion Chicken vs Welsh Rarebit Muffins.

🇫🇷French Onion Chicken🇫🇷 3 tbsp. olive oil 1 large onion, halved and thinly sliced 2 tsp. chopped fresh thyme Pinch of salt Ground black pepper 2 cloves garlic, chopped finely 4 skinless chicken breasts, cut into 1" pieces 1/2 tsp. dried oregano 2 tbsp. plain flour 350ml reduced salt beef stock 125g shredded Gruyère Chopped parsley, for garnish (optional)

In a large frying pan over a medium heat, Add 2 tbsp olive oil then the onions and season with salt, pepper, and thyme. Reduce heat to medium-low and cook, stirring occasionally until onions are caramelised (20 minutes). Stir in garlic and then turn off heat and tip in onion mixture into a bowl. Wipe your pan clean.

In a large bowl, season chicken with salt, pepper and oregano, then toss in the flour. Heat 1tbsp of oil in the pan over medium high heat. Add chicken and cook until golden on all sides and mostly cooked through, (Around 8 minutes)

Add beef stock and return cooked onions to the pan. Bring mixture to a boil, then then reduce heat and simmer until chicken is cooked through and stock reduces slightly, about 10 more minutes.

Add Gruyère and cover pan with a lid. Cook until the cheese have melted, then remove from heat and garnish with parsley. Serve warm.

🏴󠁧󠁢󠁷󠁬󠁳󠁿Welsh Rarebit Muffins🏴󠁧󠁢󠁷󠁬󠁳󠁿 225g self-raising flour 50g plain flour 1 tsp baking powder ½ level tsp bicarbonate of soda ¼ tsp salt ½ level tsp mustard powder 100g strong cheese, half grated, half cubed 6 tbsp vegetable oil 150g Greek yogurt 125ml milk 1 egg 1 tbsp Worcestershire sauce

Heat oven to 200C/fan 180C/gas 6.

Mix together the self-raising and plain flour, baking powder, bicarbonate of soda, salt and mustard powder in a bowl.

In a separate bowl, mix the cheese, oil, yogurt, milk, egg and Worcestershire sauce.

Combine the dry ingredients with the wet ingredients and divide between muffin cases in a 12 hole muffin tin.

Place in the oven for 20-25 mins until golden. Remove and cool slightly on a rack.