SKILLET CHICKEN WITH MUSHROOMS AND CARAMELIZED ONIONS
This comforting one-pot dinner is reminiscent of a rich French onion soup, but made in less time and with lighter ingredients. Cooking the onions in a hot, dry pan forces them to release their moisture, so that they shrink and become silky and sweet in 30 minutes. Serve everything directly from the pan, with some crusty bread to soak up all the juices, or shred the chicken and pile it on top of buttered noodles. For something green, stir in some spinach to wilt at the end or serve alongside a simple green salad or roasted broccoli.
Provided by Yasmin Fahr
Categories dinner, weekday, poultry, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large mixing bowl, combine 2 tablespoons oil, 2 tablespoons vinegar, the honey, mustard, red-pepper flakes and 1 teaspoon salt; whisk until smooth. Pat the chicken dry and season with salt and pepper, then add to the mixture, coating it well. Set aside at room temperature, stirring it once while you make the onions.
- Heat a 12-inch cast-iron or heavy skillet over medium-high until very hot, 1 1/2 to 2 minutes, then add the onions in an even layer. Season with salt, then cook, mostly undisturbed, for 4 minutes more, stirring every minute or so. Add the mushrooms, season with salt, and stir to combine. (It will look crowded, and that's OK.) Allow to cook mostly undisturbed until the mushrooms shrink and start to brown, about 4 minutes, stirring every minute or so.
- Stir in the remaining 3 tablespoons olive oil and allow the onions to cook until they start to color, stirring and lowering the heat as necessary to avoid burning, about 2 minutes. Push the onions and mushrooms to the edges of the skillet, then add the chicken pieces to the center. Pour any remaining marinade (there will be very little) over the onions and mushrooms. Cook undisturbed for 4 to 5 minutes, then combine the chicken and vegetables and cook, stirring occasionally, until the chicken is cooked through, about 10 minutes more. (Reduce the heat to medium if the onions look like they are burning at any point.)
- Add the remaining 2 teaspoons sherry vinegar, stirring and scraping up anything on the bottom of the skillet. Season to taste with salt.
- Remove from the heat and top with the parsley and cheese, if using. Serve with bread or pasta.
CARAMELIZED GARLIC & ONION CHICKEN
Try the perfect entrée with this garlic and onion chicken. Caramelize Garlic & Onion Chicken has a tangy sauce that's delectable in every bite.
Provided by My Food and Family
Categories Chicken Breast
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400ºF.
- Melt butter in large skillet on medium heat. Add onions; cover. Cook 9 min. or until onions are tender, uncovering after 3 min. and stirring frequently. Stir in garlic; cook 8 to 10 min. or until onions are golden brown, stirring occasionally. Stir in 3 Tbsp. steak sauce and sugar; cook and stir 2 min.
- Place chicken in shallow baking dish. Mix remaining steak sauce and mustard; spread over chicken. Top with onions.
- Bake 30 min. or until chicken is done (165ºF). Serve topped with cheese and sauce from bottom of dish.
Nutrition Facts : Calories 290, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 90 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 30 g
ROASTED CHICKEN WITH CARAMELIZED ONIONS
Provided by Miki Zivkovic
Categories Milk/Cream Chicken Garlic Onion Roast Sauté Vinegar Fall Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Bring garlic cloves and milk to boil in heavy medium saucepan over high heat. Drain. Discard milk. Transfer garlic cloves to 8x8x2-inch metal baking pan. Add 3 tablespoons oil and toss to coat. Roast until golden, about 13 minutes. Cool slightly. Transfer garlic with its cooking oil to processor; blend to form paste. Season to taste with salt and pepper. (Garlic paste can be made 1 day ahead. Cover and refrigerate.)
- Melt butter and 1 tablespoon oil in heavy large skillet over medium-low heat. Add onions and sauté until golden brown, stirring occasionally, about 40 minutes. Add vinegar, thyme, and bay leaf. Simmer until liquid is reduced by half, about 3 minutes. Stir in cream. Season to taste with salt and pepper.
- Meanwhile, preheat oven to 450°F. Heat remaining 3 tablespoons oil in heavy large nonstick skillet over high heat. Sprinkle chicken with salt and pepper. Working in 2 batches, add chicken, skin side down, to skillet and cook until skin is golden brown (do not turn), about 4 minutes. Place chicken, skin side up, on large rimmed baking sheet. Roast until chicken is cooked through and juices run clear when thigh is pierced with knife, about 20 minutes. Spread garlic paste atop chicken halves, dividing equally. Bake until golden brown, about 5 minutes longer.
- Rewarm onions over medium-low heat, stirring often. Spoon onions in center of 4 plates. Place chicken halves atop onions. Sprinkle with parsley; serve.
ENGLISH PUB-STYLE PICKLED ONIONS
This pickle is made the traditional way, with a short brining to keep the onions crisp, and with cool rather than hot vinegar. If you'd like to can the onions, though, use two one-pint or four half-pint Mason jars instead of a quart jar, and pour the spiced vinegar over the onions while the vinegar is hot. Seal the jars immediately with hot two-piece caps, and process the jars for 10 minutes in a boiling-water bath. Sharp-tasting, brown malt vinegar is available at most supermarkets. If you can't find it, or if you'd like a milder pickle, use white wine vinegar.
Provided by Millereg
Categories Lunch/Snacks
Time P1m4D
Yield 1 1/2 pounds, 24 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, dissolve ¼ cup salt in 1 quart water; add the onions and weight them gently with a plate that fits inside the bowl.
- Let them stand 8 to 12 hours.
- Drain the onions, and peel them; return them to the bowl.
- Make a brine with the remaining salt and water, pour it over the onions, and weight them gently again.
- Let them stand 2 days.
- In a nonreactive saucepan, bring the sugar and vinegar to a boil; let the liquid cool.
- Drain and rinse the onions, and drain them well again.
- In a 1-quart jar, layer the onions, peppercorns, allspice, pepper flakes, and bay leaf.
- Cover them with the cooled, sweetened vinegar.
- Cover the jar with a nonreactive cap, preferably all plastic.
- Refrigerate the jar for at least 1 month before eating the onions.
- They will keep for at least 6 months.
CHICKEN AND CARAMELIZED-ONION SANDWICHES
Spare the bit of extra time it takes to slow-cook onions to caramelized sweetness, then get the time back with easy cooked chicken and refrigerated rolls.
Provided by Betty Crocker Kitchens
Categories Entree
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in large skillet over medium-high heat until hot. Add onions; cook about 3 minutes or until soft, stirring frequently. Stir in brown sugar, vinegar and soy sauce. Reduce heat to medium; cook 6 to 8 minutes or until onions are deep golden brown and very tender, stirring occasionally.
- Meanwhile, bake dinner rolls as directed on package.
- To assemble sandwiches, split warm rolls. Layer caramelized onions, chicken, lettuce and tomato on bottom halves of rolls. Spread top halves with mustard; cover sandwiches with top halves of rolls.
Nutrition Facts : Calories 405, Carbohydrate 49 g, Cholesterol 50 mg, Fat 2, Fiber 3 g, Protein 25 g, SaturatedFat 2 g, ServingSize 1/4 of Recipe, Sodium 750 mg, Sugar 11 g
More about "pub style chicken and caramelized onions recipes"
BBQ CHICKEN WITH CARAMELIZED ONIONS - SWEET SAVORY …
From sweetsavoryandsteph.com
5/5 (16)Category Dinner, Lunch, Main CourseCuisine AmericanCalories 334 per serving
SKILLET CHICKEN IN BALSAMIC CARAMELIZED ONION CREAM SAUCE
From littlespicejar.com
4.9/5 (325)Category ChickenCuisine AmericanTotal Time 40 mins
- COOK THE CHICKEN: season both sides of the chicken breast with salt, pepper, and garlic powder. Heat the oil in a large skillet over medium-high heat and cook the chicken all the way through, roughly 6-12 minutes depending on the size. Make sure chicken reaches 165ºF on a thermometer; remove the chicken to a plate.
- CARAMELIZE THE ONIONS: add the butter to the skillet along with the onions. Push the onions around the pan so they pick up all the flavor bits left behind by the chicken, lower the heat to medium-low and allow the onions to cook for 12-15 minutes, stirring them as needed to prevent from sticking. The onions are done when they soften completely and deepen in color. Add the thyme, red pepper flakes, sugar, and balsamic vinegar, let the vinegar cook out for a couple of minutes.
- MAKE THE SAUCE: Grab a whisk for this next step. Slowly pour in the chicken broth in a steady stream while you whisk, this will help deglaze the pan. Kick the heat up to high and let the sauce reduce for 2-3 minutes or until it thickens a bit. Once the sauce reduces, lower the heat again, and add in the cream. You don't want the cream to start boiling immediately as it will cause the sauce to split. Let the sauce come to a gentle simmer, once it does, add in the chicken breasts and spoon the sauce on top. Serve immediately. The sauce will thicken as it sits so you may need additional broth to thin it out.
CHICKEN IN CARAMELIZED ONION SAUCE - MINDEE'S COOKING …
From mindeescookingobsession.com
5-INGREDIENT SKILLET ONION CHICKEN | THE MEDITERRANEAN DISH
From themediterraneandish.com
RECIPE FOR CARAMELIZED ONION AND GARLIC CHICKEN - THE …
From thespruceeats.com
CHICKEN WITH CARAMELIZED ONIONS AND CROUTONS RECIPE
From cooking.nytimes.com
EASY ONE PAN FRENCH ONION STUFFED CHICKEN - THE BUSY …
From thebusybaker.ca
CARAMELIZED ONION CHICKEN CURRY - PLAYFUL COOKING
From playfulcooking.com
CREAMY CARAMELIZED ONION CHICKEN THIGHS
From mantitlement.com
FRENCH CARAMELIZED ONION CHICKEN - THE MIDNIGHT …
From bakeatmidnite.com
MAPLE-GLAZED CHICKEN WITH CARAMELIZED ONIONS AND …
From simplyrecipes.com
THE SECRET INGREDIENT TO FAST FOOD-STYLE SMASH BURGERS …
From allrecipes.com
CARAMELIZED ONION CHICKEN RECIPE | MYRECIPES
From myrecipes.com
PUB-STYLE CHICKEN AND CARAMELIZED ONIONS - PUBLIX SUPER …
From publix.com
18 NOODLE AND PASTA SALAD RECIPES THAT'LL WIN YOU THE POTLUCK
From bonappetit.com
PUB STYLE CHICKEN WITH MASHED POTATOES - DREAM DINNERS
From dreamdinners.com
FRENCH ONION STUFFED CHICKEN - EASY CHICKEN RECIPES
From easychickenrecipes.com
PUB-STYLE CHICKEN AND CARAMELIZED ONIONS WITH
From recipebridge.com
CHICKEN WITH CARAMELIZED ONIONS AND CROUTONS RECIPE - TODAY
From today.com
FRENCH ONION CHICKEN CASSEROLE - REAL HOUSEMOMS
From realhousemoms.com
FATHER'S DAY WEEKEND RECIPES - 38 RECIPES FOR FATHER'S DAY
From howsweeteats.com
RECIPES FOR TESTING OUT YOUR LOVE — OR HATE — FOR SAFFRON
From latimes.com
PUB-STYLE CHICKEN AND CARAMELIZED ONIONS WITH FRESH …
From publix.com
You'll also love