Balsamic Chicken With Figs And Red Onion Recipes

CHICKEN WITH ONIONS AND FIGS

Steps:

• In a large skillet, saute onions in butter until tender. Add the figs, honey, lemon juice, garlic and salt. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until mixture is thick, stirring occasionally., Place chicken in two greased 13x9-in. baking dishes. Spoon onion mixture over chicken. Sprinkle with paprika. Bake at 350° for 35-40 minutes or until a thermometer reads 180°. Serve with pan juices.

BALSAMIC ROASTED CHICKEN WITH FIGS AND SWEET ONIONS

Steps:

• Preheat oven to 475 degrees. Rinse chicken under cold running water. Place it into a 9 x 13-inch baking dish or other roasting pan. Generously sprinkle with Ms. Dash and freshly ground black pepper.
• Place the chopped onion inside the cavity of the chicken and around it on the bottom of the pan. Place the figs around the chicken.
• Whisk together the balsamic vinegar, olive oil, and maple syrup in a small bowl or cup. Pour over the chicken. Place a few fresh rosemary springs on and around the chicken.
• Add about 1/4 cup of water to the bottom of the pan.
• Place in the oven and roast at 475 degrees for about 20 minutes to seal in the juices. Reduce heat to 325 degrees and continue to cook until juices run clear, about another 1 1/2 hours.

BALSAMIC CHICKEN WITH FIGS AND RED ONION

Steps:

• Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)
• In a large cast iron skillet (or oven proof pan) heat the olive oil. Season the chicken thighs on both sides with salt and pepper and then cook for 4 minutes per side in the oil until golden in colour. Once cooked, transfer to a plate
• In a bowl whisk together the mustard, honey and balsamic vinegar.
• Add the diced shallots and garlic to the pan and cook for 4 minutes until the shallots begin to soften. Add in the sliced red onions and thyme and let cook for 3 minutes before pouring in the balsamic/mustard mixture and chicken stock.
• Let everything simmer for 4 minutes before adding in the chopped kale. Return the chicken thighs to the skillet and arrange the fig pieces around the pan. Spoon some of the sauce over the chicken and then bake in the oven for 35 minutes until the chicken is cooked through. Sprinkle with more thyme before serving.

ONION CHICKEN IN BALSAMIC SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet, heat oil over medium heat. Add onion and reduce heat to low. Allow onion to caramelize, stirring only enough to prevent sticking and to be sure that all sides are fully cooked. Add garlic and saute briefly.
• Increase heat to medium. Add chicken hindquarters to skillet and brown on both sides. Remove chicken, onion and garlic and place in a 9x13 inch baking dish.
• Combine the stock and vinegar. Deglaze the skillet with this mixture, then bring to a boil and continue to simmer, stirring occasionally, until the mixture has thickened. Pour mixture over chicken and stir in the sun dried tomatoes. Cover dish tightly and bake in the preheated oven for 15 to 20 minutes, or until chicken is done and juices run clear.

BALSAMIC CHICKEN THIGHS WITH RED ONIONS

Steps:

• Heat the oil in a large, non-stick pan, high heat.
• Cut onion into thin rounds.
• Add 1/4 tsp. pepper and 1/8 tsp. salt.
• Saute, cooking about 5 minutes.
• Reduce to med-high.
• Add chicken, 1/4 tsp. pepper, 1/8 tsp. salt, marjoram and oregano.
• Cook 2 minutes, and then add balsamic vinegar.
• Stir and reduce heat to low, cover, and simmer for 25-35 minutes.
• Cook uncovered for another 2-4 minutes, until sauce has reduced somewhat.
• If you want to garnish the dish, sprinkle with chopped parsley and serve with lemon wedges.

BALSAMIC CHICKEN WITH RED ONIONS AND POTATOES

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.