Rappie Pie

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Heat the ovenHeat the oven to 200°C / 400°Fdegrees F (200 degrees C). Grease a 10x14x2-inch baking pan.
2. 2Heat margarine in a skillet over medium heat; fold in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes.
3. 3Turn the heat down to low and continue to cook and stir until onion is very tender and dark brown, about 40 minutes more.
4. 4Bring chicken broth to a boil in a large pot; stir through chicken breasts, reduce heat, and simmer until chicken is no longer pink at the center, about 20 minutes. Remove from the heat.
5. 5Remove chicken breasts to a plate using a slotted spoon; reserve broth.
6. 6Juice potatoes with an electric juicer; put the dry potato flesh into a bowl and discard juice.
7. 7Stir salt and pepper into potatoes; fold in enough reserved broth to make the mixture the consistency of oatmeal. Set remaining broth aside.
8. 8Spread half of potato mixture evenly into the prepared pan. Lay cooked chicken breast evenly over potatoes; scatter caramelized onion evenly over chicken. Spread remaining potato mixture over onions and chicken to cover.
9. 9BakeBake in the preheated oven until golden brown, about 1 hour. Reheat chicken broth; pour over individual servings as desired.