Chicken With Baby Onions Recipes

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BAKED CHICKEN AND ONIONS

Serve this healthy baked-chicken dish with our Rice Pilaf with Toasted Almonds.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 50m

Number Of Ingredients 6



Baked Chicken and Onions image

Steps:

  • Preheat oven to 450 degrees. Place sliced onions and chicken pieces in a 9-by-13-inch baking dish or roasting pan. Drizzle with vegetable oil; season with coarse salt and ground pepper. Toss to coat.
  • Arrange chicken, skin sides up, on top of onions; sprinkle with paprika.
  • Bake, tossing onions and basting chicken occasionally, until juices run clear when chicken is pierced with the tip of a sharp paring knife, 35 to 40 minutes. Serve hot.

2 onions, thinly sliced
1 cut-up chicken, (3 1/2 pounds in 8 pieces)
2 tablespoons vegetable oil
2 teaspoons coarse salt
1/2 teaspoon ground pepper
1 tablespoon paprika

CHICKEN W/ CARAMELIZED BABY ONIONS & HONEY (DJAJ BIL ASSAL)

This was taken from "Arabesque" by Claudia Roden....This is one of the classics of Moroccan cooking and this version, with shallots or baby onions, is sensational. The art is to reduce the sauce at the end until it is rich and caramelized. It is important to taste it in order to get the right balance between sweet and savory. Preparation time is approximate. I have not made this yet. It is here for safe keeping... but it looks yum. :)

Provided by marggie

Categories     Chicken

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 10



Chicken W/ Caramelized Baby Onions & Honey (Djaj Bil Assal) image

Steps:

  • To peel shallots or baby onions, blanch them in boiling water for 5 minutes, drain, and when cool enough to handle, peel off the skins and trim the root ends.
  • Sautee the chopped onion until softened in the oil over a medium heat in a pan or casserole large enough to hold the chicken pieces in one layer. Stir in the saffron, ginger, cinnamon, then put in the chicken pieces. Season with salt and pepper, and turn to brown them lightly all over.
  • Add about 1 cup of water and cook, covered, over a low heat, turning the pieces over, for about 15 min or until the chicken breasts are done. Lift out the breasts and put them to one side. Add the shallots or baby onions and continue to cook, covered, for about 25 minutes, or until the remaining chicken pieces are very tender. During the cooking, turn the pieces and stir the onions occasionally; add a little water, if necessary.
  • Lift out the chicken pieces and set to one side. Stir the honey into the pan. Check the seasoning. You need quite a bit of pepper to mitigate the sweetness. Cook, uncovered, until all the water is evaporated and the onions are brown, caramelized, and so soft that you could crush them.(As they say in Morocco, "with your tongue".).
  • Return the chicken pieces to the pan, spoon the onions on top of them, and heat through. A few minutes should be enough. Serve, if you wish, sprinkled either with blanched almonds fried in a drop of oil until they are lightly golden, or with toasted sesame seeds.

1 lb shallots or 1 lb baby onion
1 onion, chopped
4 tablespoons sunflower oil
good pinch saffron thread
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 chicken, cut up in 6-8 pieces
1 -1 1/2 tablespoon clear honey
1 pinch salt and black pepper
sesame seeds or almonds

LEMON AND HERB ROASTED CHICKEN WITH BABY POTATOES

Provided by Tyler Florence

Categories     main-dish

Yield 6 servings

Number Of Ingredients 7



Lemon And Herb Roasted Chicken With Baby Potatoes image

Steps:

  • Preheat the oven to 400 degrees F.
  • Rinse the chicken with cool water, inside and out, then pat it dry with paper towels. Season the cavity with salt and pepper, and then stuff the lemon, garlic, and herbs inside. Place the chicken, breast-side up, in a roasting pan. Tie the legs of the chicken together with kitchen twine to help hold its shape. Toss the potatoes around the chicken. Season the whole thing with a fair amount of salt and pepper and drizzle with olive oil. Roast the chicken and potatoes for 1 to 1 1/2 hours. Don't forget to baste the chicken with the drippings and rotate the pan every 20 minutes or so to insure a golden crispy skin. The chicken is done when an instant-read thermometer says 165 degrees F when inserted into the thickest part of the thigh (the legs of the chicken should wiggle easily from the sockets too.) Remove the chicken to a platter and let stand for 10 minutes, so the juices settle back into the meat before carving. Serve with the roasted potatoes on the side.

1 (4 to 5 pound) free-range chicken
Kosher salt and freshly ground black pepper
1 lemon, halved
1 head garlic, halved
1/4 bunch each fresh rosemary, thyme, and parsley
1/4 cup olive oil
11/2 pounds red new potatoes

PARMESAN CRUSTED CHICKEN BREASTS WITH TOMATO AND BASIL AND POTATOES WITH PEPPERS AND ONIONS

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 27m

Yield 4 servings

Number Of Ingredients 12



Parmesan Crusted Chicken Breasts with Tomato and Basil and Potatoes with Peppers and Onions image

Steps:

  • Preheat oven to 500 degrees F.
  • Cut fingerling potatoes into halves or quarters, depending on thickness of fingerlings -- thin, small fingerlings may also be left whole, larger potatoes should be quartered to speed cooking process. If you are using small red potatoes, halve or quarter them in the same way.
  • Cover a large cookie sheet with foil. Place potatoes on cookie sheet. Combine with peppers and onions, garlic and crushed red pepper flakes. Coat the potatoes, peppers and onions with extra-virgin olive oil just enough to coat vegetables in a thin layer, 2 to 3 tablespoons. Season liberally with salt and pepper. Place potatoes in the oven and roast 20 to 22 minutes, until potatoes are just tender and peppers and onions are crisp at edges. Toss mixture with tongs, turning the potatoes after 15 minutes. When the potatoes are cooked, transfer them to a serving dish and peel the foil off the cookie sheet and discard for super-quick clean up!
  • While potatoes cook, prepare chicken. Roll out a 2-foot piece of waxed paper or foil near the stove top. Heat a large nonstick skillet over medium high heat -- your pan must be very hot when the chicken is added. Pile the shredded cheese on the work surface created with the waxed paper or foil. Season your chicken breasts with black pepper but no salt; the cheese will add enough salt to the taste of the dish. Press the breasts firmly into the cheese. Coat both sides of breasts with as much cheese as possible. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Set breasts into the skillet and cook 7 minutes on each side, until cheese forms an even, golden casing around the tender chicken breasts.
  • While chicken cooks, combine chopped tomatoes with basil in a small bowl. Season with salt and pepper, to your taste.
  • Drain off any excess oil from chicken as you remove it from the skillet. Top chicken with big spoonfuls of raw sauce and serve with potatoes, peppers and onions.

1 1/2 to 2 pounds fingerling potatoes or red skin baby potatoes
1 small red bell pepper, seeded and cut into thin strips
1 Italian mild green pepper, cubanelle, seeded and thinly sliced
1 medium yellow skinned onion, thinly sliced
4 large cloves garlic, cracked away from skin
1 teaspoon crushed red pepper flakes
1/4 cup extra-virgin olive oil, divided
Coarse salt and pepper
2 cups shredded Parmesan, available in tubs near deli -- make sure to get shredded cheese, not grated
4 (6 to 8-ounce) boneless, skinless chicken breasts
4 plum Roma tomatoes or small, vine ripe tomatoes, seeded and chopped
15 to 20 leaves fresh basil, pile leaves, roll then thinly slice -- chiffonade

CHICKEN WITH BABY ONIONS

Provided by Danielle Brackett

Categories     Chicken     Onion     Sauté     Bon Appétit

Yield Serves 4

Number Of Ingredients 8



Chicken with Baby Onions image

Steps:

  • Melt 2 tablespoons butter in heavy large skillet over high heat. Season chicken thighs with salt and pepper; sprinkle chicken on all sides with flour. Add chicken and pearl onions to skillet and sauté until chicken is golden, about 3 minutes per side. Add 1 cup canned low-salt chicken broth, 1/3 cup white wine, 4 bay leaves and 1 tablespoon dried thyme. Bring liquid to boil.
  • Reduce heat to medium low, cover and simmer until chicken and onions are cooked through, about 25 minutes. Uncover and simmer until sauce thickens, about 8 minutes.
  • Transfer chicken and onions to plates. Season sauce with salt and pepper; spoon over chicken.

2 tablespoons (1/4 stick) butter
4 large chicken thighs (about 1 1/2 pounds)
1 tablespoon all purpose flour
16 pearl onions, peeled
1 cup canned low-salt chicken broth
1/3 cup dry white wine
4 bay leaves
1 tablespoon dried thyme

CHICKEN WITH CARAMELISED BABY ONIONS AND PEARS

A classic Moroccan dish which strikes a balance between sweet and savoury flavourings - and sounds absolutely delicious. I'm posting it here for safekeeping: so I don't forget it! To achieve the balance that best suits your tastes, start with one tablespoon of honey and add more until it's just how you like it. Adapted from Claudia Roden's recipe in the August/September 2005 issue of 'Australian Vogue Entertaining + Travel'. Claudia Roden's recipe uses a whole chicken. When I make this recipe, I intend using skinless, boneless breasts, halved. Served over rice, noodles, or couscous, I think this recipe would easily serve 6 rather than the 4 specified. After I've made it, I'll post the cooking times for making this recipe with breasts, and any other adjustments in relation to the number of serves. If you make this recipe - with breasts or thighs - before I do, please include in your review your cooking times and how many serves it made.

Provided by bluemoon downunder

Categories     One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 13



Chicken With Caramelised Baby Onions and Pears image

Steps:

  • Melt the butter in a non-stick pan over a medium heat, add 1 tablespoon of sunflower oil and sauté the pear quarters until they are lightly coloured, then set aside.
  • Blanch the eschalots or baby onions in boiling water for 5 minutes, and drain. When they are cool enough to handle, peel the eschalots and trim the root ends.
  • Sauté the eschallots in a little sunflower oil, in a non-stick pan (you can use the same pan as you used to sauté the pears) over a medium heat, shaking the pan and turning the eschalots until they are browned and caramelized on all sides.
  • Remove the eschalots from the pan and drain them on paper kitchen towelling.
  • Add 3-4 tablespoons of oil to a casserole pot large enough to include the chicken pieces, pears and eschalots, and sauté the chopped onion over a medium heat until it begins to soften; then add the chicken pieces and lightly brown them on all sides. Season to taste.
  • Add 1 cup of water, and stir in the saffron threads, ginger and cinnamon, and cook, covered, over a low heat, turning the pieces over several times, for 10-15 minutes or until the breasts are cooked.
  • Remove the breasts, set aside and keep warm.
  • Add the caramelised eschalots to the pot.
  • If the pear quarters are still firm (see also step 14), add them to the pot now and continue to cook, covered, over a low heat, for 25 minutes or until the remaining chicken pieces are very tender, turning occasionally, and adding a little more water if it is needed.
  • Lift the chicken pieces out, set aside with the breasts, and keep warm.
  • Stir the honey into the pot and check the seasoning. You will need quite a bit of pepper to balance the sweetness.
  • Cook uncovered to reduce the sauce if necessary, until the sauce has the consistency of thick jam.
  • Return all the chicken pieces to the pot and heat through.
  • If the pears were soft enough after they were sautéed, add them at this point. A few minutes heating should be enough.
  • If you are serving this dish with blanched almonds, lightly toast the almonds under the grill or dry sauté them in a non-stick pan (or you can add a drop of oil).
  • Serve over rice, noodles or couscous.

Nutrition Facts : Calories 887.6, Fat 56.7, SaturatedFat 16.9, Cholesterol 194, Sodium 179.8, Carbohydrate 50.4, Fiber 5.1, Sugar 19.1, Protein 46.9

4 small firm beurre bosc pears or 2 large firm beurre bosc pears, unpeeled, quartered and cored
40 g unsalted butter
4 tablespoons sunflower oil
500 g shallots or 500 g baby onions
1 onion, peeled and chopped
1 large chicken, jointed
sea salt, to taste
fresh ground black pepper, to taste
good pinch saffron thread
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 -2 tablespoon clear honey
100 g blanched almonds (optional)

CHICKEN WITH ONIONS AND GARLIC

This easy-to-cook roast chicken dish will fill your kitchen with an enticing aroma.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h

Number Of Ingredients 7



Chicken with Onions and Garlic image

Steps:

  • Preheat oven to 475 degrees. Rinse chicken pieces; pat dry. Brush chicken with butter, and sprinkle with salt and pepper.
  • Place chicken in a small roasting pan. Arrange onions, garlic, and thyme sprigs over and under chicken. Roast; after 20 minutes, baste with pan drippings. Continue roasting until chicken is golden and cooked through, 15 to 20 minutes more. Transfer the chicken to a platter, and set aside.
  • Pour pan drippings through a sieve into a small bowl; discard solids. Arrange onions and all but three garlic cloves around chicken on platter. Whisk remaining garlic cloves with pan juices. Strain juices again; discard solids. Pour sauce over chicken; serve garnished with thyme sprigs.

1 whole roaster chicken (about 4 pounds), cut into 8 pieces
1 tablespoon unsalted butter, softened
2 teaspoons coarse salt
1 teaspoon freshly ground pepper
2 onions, quartered lengthwise
10 garlic cloves, peeled
6 sprigs thyme, plus more for garnish

CHICKEN WITH CARAMELIZED BABY ONIONS AND QUINCES

Categories     Chicken     Onion     Side     Fry     Quince     Fall     Boil

Number Of Ingredients 0



Chicken with Caramelized Baby Onions and Quinces image

Steps:

  • Start with the quinces, as they take a long time to cook. Wash and scrub 2 quinces, then boil them whole for about 1 hour, or until they feel soft. The time varies greatly depending on their size and degree of ripeness, so watch them and don't let them fall apart. Drain them, and when the chicken is nearly ready, cut them into quarters and cut away the cores, but do not peel them. Then cut each quarter in half so you end up with fat slices.
  • Fry the slices in shallow sunflower or vegetable oil until they are brown on the cut sides. This gives them a delicious caramelized taste. Lift them out and drain on paper towels. Serve the chicken surrounded by the quince slices.

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