And She Cooks!

Yeah, I know. It's been a while since a cooking post so I thought I'd best get myself sorted and cook something blog-worthy. This was tonight's dinner - everyone liked it, Hubby raved, the kids didn't complain and I thought it was okay. For my taste it had a bit too much fish sauce, I'd use half next time. Oh, and Mum? If you're reading this... this is from the Christmas present you gave me. See, I am using it!

Caramelised Chicken Cutlets

Kitchen: favourite recipes and advice from the AWW Test Kitchen

2 teaspoons vegetable oil

4 chicken thigh cutlets (800g), skin on

1 medium red onion, sliced thinly

3 cloves garlic, sliced thinly (I used the stuff from a jar)

1/4 cup brown sugar

1 tablespoon dark soy sauce (I used light)

1 tablespoon fish sauce

1/3 cup coarsely chopped fresh coriander

1. Preheat oven to 200C.

2. Heat oil in large frying pan; cook chicken, both sides, until browned. Place chicken in a single layer in baking idish. Roast chicken, uncovered, in oven, about 25 minutes or until cooked through.

3.Meanwhile, heat same pan: cook onion and garlic, stirring, until onion softens. Add sugar and sauces; cook, stirring, 3 minutes. Return chicken to pan with coriander; turn chicken to coat mixture.