Chicken With Purple Onions Recipes

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.

Steps:

• Combine dressing ingredients and preheat oven to 425 degrees.
• Peel onions. Cut into six 1/2" thick slices and place on an ungreased baking sheet. (You want to cut them in the same direction that do when you trim off the ends so that you see the rings of the onions.) (Hope that makes sense). Save onion scraps for another use if desired.
• Trim chicken of any visible fat and place in a single layer on onion slices, trimming and filling in as needed on each onion slice. (It's okay if the chicken hangs over the onion slightly).
• Drizzle about 1 tablespoon dressing mixture over each serving.
• Generously sprinkle on parmesan cheese and cayenne pepper to taste. Top with parsley. Bake at 425 degrees for about 30 minutes.

Steps:

• Preheat the oven to 400 degrees F. Line a 9-by-13-inch baking dish with foil.
• Peel the onions and cut them in half along the equator. Cut the bottoms slightly so that the onions can sit cut-side up steadily. Use a spoon or melon baller to scoop the centers out of the onions, leaving about 1/4-inch (or 1 layer of onion) as the shell and reserving the scooped flesh. (The onions should look like little bowls.) Place the hollowed-out onions in the baking dish. Drizzle the olive oil over them and sprinkle with about 1/2 teaspoon each salt and pepper. Roast the onions until they are soft and brown on the tops, about 30 minutes. Let rest until cool enough to handle. (Leave the oven on.)
• Meanwhile, roughly chop the reserved onion flesh. Melt the butter in a large skillet over medium-high heat. Add the onions to the skillet and cook, stirring occasionally, until the onions start to brown, about 4 minutes. Sprinkle in 1/4 teaspoon each salt and pepper, or more if desired. Reduce the heat to medium and let the onions cook until they are very soft and brown, another 10 to 15 minutes. Pour 1/2 cup wine into the skillet and scrape up any brown bits. Let the wine cook out, then transfer the onions to a large bowl to cool slightly.
• Add and combine the sausage with the caramelized onions. Mix in the panko, thyme, garlic, half the Parmesan, half the parsley and salt and pepper to taste.
• Use a 1/2-cup ice cream scoop or measuring cup to add a heaping half cup of the sausage mixture to each roasted onion. They should be mounded; press everything in to keep it together. Pour the stock and remaining 1/2 cup wine into the bottom of the baking dish. Cover the dish with foil and bake for 15 minutes. Remove the onions from the oven, remove the foil, sprinkle the remaining Parmesan on the tops of the onions, then bake until the cheese is melted and browning and the sausage is browned, another 15 minutes. Remove from the oven, then sprinkle with the remaining parsley and serve warm.

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.

Steps:

• Chop celery and dice onion.
• Pour 1/4 cup of the wine into frying pan over high heat. Add chicken, and quickly fry it.
• Move chicken to a bowl, and pour tomatoes into pan. Add 1/4 cup wine. Stir over lower heat setting for about 2 minutes.
• Add celery and onion to pan. Stir for another minute.
• Add chicken back into mixture. Stir and serve.

Steps:

• Put the chicken in a baking pan. Sprinkle with garlic powder. (Don't be skimpy; you can never have too much garlic on chicken!).
• Lay the onion pieces atop the chicken, spreading them around.
• Unceremoniously, pour the wine over the chicken.
• Cover and bake at 350F for 90 minutes; then uncover and bake for another 30 minutes to get nice, crispy onions, and a lovely glazed skin.

Steps:

• In a shallow bowl, combine butter, Worcestershire sauce, mustard, garlic salt and pepper. In another shallow bowl, place 1/2 cup crushed onions. Dip chicken in butter mixture, then coat with onions. , Place in a greased 9-in. square baking pan. Top with remaining onions; drizzle with any remaining butter mixture. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 170°.

Steps:

• With an electric mixer combine the mustard, honey, and 1 Tbsp oil, and lemon juice for 1 minute.
• Pour 1/2 mixture over chicken in a gallon ziplock to marinate in fridge 2-24 hours.
• Chill remaining marinade to serve with chicken.
• After marinating chicken, preheat oven to 375°F Put remaining oil in frying pan. Heat and sear chicken on both sides.
• Transfer chicken to oven safe pan and brush with marinade.
• Meanwhile in frying pan add butter and saute mushrooms.
• Season chicken breasts with salt and peppers.
• Stack bacon across each breast, spoon mushrooms on each breast and then approx 1/3- 1/2 cup cheese on each.
• Cover pan with foil and bake 7-10 minutes or until cheese is melted and bubbly. Sprinkle with parsley and serve with honey mustard marinade.

Steps:

• Peel onions. Cut into 6 (1/2-inch-thick) slices. Place on ungreased baking sheet. Trim chicken of any visible fat and cut breasts lengthwise into 1/2-inch strips. Lay chicken strips on onion rounds to solidly cover onion slice. drizzle 1 tablespoon dressing over each serving. Generously sprinkle Parmesan cheese and add cayenne pepper to taste. Sprinkle with parsley. Bake at 425° for 25-30 minutes.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Pour 1 tablespoon oil into a baking dish. Arrange potato slices in the bottom of the dish.
• Mix parsley and garlic together in a small bowl.
• Season underside of the chicken breasts with salt and pepper. Loosen skin and push parsley and garlic mixture underneath.
• Place chicken on top of potatoes in the dish. Arrange onion wedges around chicken. Drizzle remaining 1 tablespoon olive oil and balsamic vinegar over chicken.
• Bake in the preheated oven, basting occasionally with juices, until an instant-read thermometers inserted into the center reads 165 degrees F (74 degrees C), about 30 minutes.

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.

Steps:

• Preheat oven to 450 degrees. Arrange chicken, potatoes, onion, garlic, thyme, and lemon in a 12-by-16-inch roasting pan. Whisk together oil and vinegar and drizzle over chicken and vegetables. Toss to combine and season with salt and pepper. Turn chicken skin side up. Roast until chicken is browned and cooked through, about 50 minutes.

Steps:

• Preheat oven to 500°F with rack in upper third.
• Mix oil with spices, 1 1/2 teaspoons salt, and 1 teaspoon pepper in a large bowl, then add chicken and onion, tossing to coat. Arrange chicken, skin side up, and onion in a 3-quart shallow baking dish.
• Bake until chicken is just cooked through and skin is golden, about 30 minutes. Skim any fat from pan juices in dish.

Steps:

• Toss chicken with seasoning blend. In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; cook and stir 5-7 minutes or until no longer pink. Remove from pan. In same pan, add remaining oil, pepper and onion; cook and stir 3-4 minutes or until crisp-tender., Stir in chicken; sprinkle with cheese. Remove from heat; let stand, covered, until cheese is melted.

Steps:

• In a shallow bowl, combine butter, Worcestershire sauce and mustard. Place onions in another shallow bowl. Dip chicken in butter mixture, then coat with onions. , Place in a greased 11x7-in. baking dish; drizzle with remaining butter mixture. Bake, uncovered, at 400° for 20-25 minutes or until a thermometer reads 165°.

Steps:

• Sprinkle chicken with garlic salt. In skillet, melt 1 tablspoon butter and add 1 tablespoon olive oil.
• Cook chicken over medium high heat until done. Sprinkle 1/4 cup mozzarella on each breast. Remove from heat and allow cheese to melt.
• To another skillet, add remaining olive oil and butter.
• Add onions, peppers and minced garlic and cook on medium high. Add water and cover.
• Cook until peppers and onions are tender, stirring often. Remove lid and cook until water evaporates.
• Place peppers and onions over chicken and serve.