Braised Chicken With Caramelized Onions Recipes

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BRAISED CHICKEN WITH RED ONION AND CARROTS



Braised Chicken with Red Onion and Carrots image

It doesn't get simpler than this: Chicken and vegetables cook together in one pot for a meal that's low on effort, high on flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h

Number Of Ingredients 8

1 tablespoon extra-virgin olive oil
1 whole chicken (3 1/2 to 4 pounds), patted dry and quartered
Coarse salt and ground pepper
1 large red onion, cut into 1/2-inch wedges (root end left intact)
1 pound carrots (about 8 medium), cut into 2-inch pieces
3/4 cup dry white wine, such as Sauvignon Blanc
1 tablespoon honey
Chopped fresh parsley, for serving

Steps:

  • Preheat oven to 350 degrees. In a large Dutch oven or other heavy pot, heat oil over high. Season chicken with salt and pepper and add to pot, skin side down. Cook until skin is browned and crisp, about 8 minutes. Flip and cook 2 minutes more. Transfer chicken to a plate and set aside.
  • Pour off all but 1 tablespoon fat from pot; reduce heat to medium-high. Add onion and carrots to pot and cook, stirring frequently, until onion is lightly golden, 5 minutes. Add wine and honey and bring to a boil, stirring and scraping up browned bits with a wooden spoon.
  • Return chicken to pot, skin side up, and add 1 cup water. Return to a boil, then cover and transfer to oven. Cook until chicken is cooked through and liquid is reduced, about 35 minutes. Sprinkle with parsley before serving.

Nutrition Facts : Calories 503 g, Fat 24 g, Fiber 4 g, Protein 42 g, SaturatedFat 6 g

BRAISED CHICKEN WITH CARAMELIZED ONIONS



Braised Chicken With Caramelized Onions image

I am always looking for quick cooking, easy chicken recipes. This one was found in a "Nubella" newsletter. I have not tried it as yet. But I like the ingredients. It would probably be really good with some garlic mashed potatoes or buttered noodles.

Provided by Normaone

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

2 teaspoons rosemary, crumbled
2 teaspoons sage, crumbled
2 garlic cloves, minced
1 1/2 lbs boneless skinless chicken breast halves
2 teaspoons olive oil
2 teaspoons butter or 2 teaspoons margarine
2 large onions, sliced
1 3/4 cups chicken stock
1/4 cup sun-dried tomato, chopped

Steps:

  • Combine half the rosemary, half the sage, garlic, and salt and pepper to taste. Sprinkle herbs on both sides of the chicken breasts, pressing with hands to adhere. Heat oil and 1 teaspoon butter in a heavy nonstick skillet over medium high heat. Saute chicken 2 minutes per side, or until golden. Transfer to a platter. Melt remaining butter in skillet. Add onions and saute 9-10 minutes, or until onion is browned and just tender. Add stock to skillet, stirring with a wooden spoon to deglaze. Simmer about 3 minutes. Stir in remaining rosemary and sage and bring to a boil. Simmer 4 minutes. Return chicken to skillet with any juices from platter, along with sun dried tomatoes. Reduce heat to low. Simmer 6 minutes, basting chicken occasionally with sauce, until chicken is cooked throughout and sauce coats the back of a spoon. Serve caramelized onions over chicken.

Nutrition Facts : Calories 305.8, Fat 7.8, SaturatedFat 2.5, Cholesterol 106.9, Sodium 347.7, Carbohydrate 13.9, Fiber 1.7, Sugar 6.2, Protein 43.3

CHICKEN AND CARAMELIZED-ONION SANDWICHES



Chicken and Caramelized-Onion Sandwiches image

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

2 tablespoons olive oil
2 medium onions, cut into 1/4-inch-thick slices
2 tablespoons brown sugar
2 tablespoons cider vinegar
1 tablespoon soy sauce
8 Pillsbury™ Home Baked Classics™ Frozen Crusty French Dinner Rolls (from 12.4-oz. pkg.)
8 (1-oz.) slices cooked chicken breast
8 lettuce leaves
8 thin slices tomato
2 teaspoons Dijon mustard

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

BRAISED CHICKEN WITH ONIONS AND HERBS



Braised Chicken with Onions and Herbs image

Provided by Michael Rosloff

Categories     Chicken     Onion     Sauté     Low Fat     Quick & Easy     Wheat/Gluten-Free     Rosemary     White Wine     Bon Appétit     Maryland

Yield Serves 4

Number Of Ingredients 7

4 large boneless chicken breast halves with skin
2 tablespoons (1/4 stick) butter
1 1/2 cups chopped onion
3 bay leaves
2 1/2 teaspoons chopped fresh rosemary
1 1/2 cups canned low-salt chicken broth
1/2 cup dry white wine

Steps:

  • Sprinkle chicken with salt and pepper. Melt butter in large skillet over medium-high heat. Add chicken to skillet; sauté until brown, about 3 minutes per side. Using tongs, transfer chicken to plate. Add onion, bay leaves and rosemary to skillet. Reduce heat to medium; sauté until onion is tender, about 6 minutes. Add broth and wine. Boil until mixture thickens slightly, stirring occasionally, about 8 minutes. Return chicken to skillet; spoon sauce over. Cover skillet and simmer until chicken is cooked through, about 5 minutes. Season to taste with salt and pepper and serve.

CHICKEN WITH CARAMELIZED ONIONS



Chicken with Caramelized Onions image

You would not believe the flavor that comes out of such a simple recipe. The onion cheese combination is delicious. Swiss can be substituted but you won't get nearly the flavor. Recipe comes from a cookbook by Pol Martin.

Provided by richabby

Categories     Poultry

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
2 onions, peeled and sliced
4 boneless chicken breasts
1 teaspoon teriyaki sauce
1 lemon, juice of
1/2 cup gruyere cheese
salt
pepper

Steps:

  • Heat half of oil in frying pan over medium heat.
  • Add onions and cook 15 minutes, stirring occasionally.
  • Season with salt and pepper during cooking.
  • Onions should become golden brown and caramelized.
  • Remove onions from pan and set aside.
  • Heat remaining oil in the same pan.
  • Add chicken and season with salt and pepper.
  • Cook 5 minutes on each side over medium heat.
  • Add teriyaki sauce and lemon juice.
  • Cook 1 minute.
  • Transfer chicken breasts and all juices to ovenproof baking dish.
  • Top with onions and all juices.
  • Sprinkle with cheese.
  • Broil 3 minutes in the oven til cheese is bubbly.

AROMATIC BRAISED CHICKEN WITH FRIED ONIONS



Aromatic Braised Chicken with Fried Onions image

Provided by Nimmy Paul

Categories     Soup/Stew     Chicken     Onion     Braise     Dinner     Gourmet     India     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 14

2 1/2 pounds chicken thighs with bone, skin discarded
4 medium shallots, quartered
5 garlic cloves, chopped
1 tablespoon minced peeled ginger
2 sprigs fresh curry leaves, leaves removed from stems
1 teaspoon cayenne
1/4 teaspoon black peppercorns
10 whole cloves
1 (1-inch) piece cinnamon stick
1 teaspoon distilled white vinegar
1/2 cup water
About 2 cups vegetable oil
1 medium onion, thinly sliced
3 teaspoons all-purpose flour, divided

Steps:

  • Toss all ingredients except water, oil, onion, and flour with 1 teaspoon salt in a wide heavy medium pot. Marinate chicken, covered and chilled, 1 hour.
  • Add water and bring to a boil, then simmer, covered, until chicken is tender, 40 minutes to 1 hour.
  • Meanwhile, heat 1 1/2 inches oil in a small heavy saucepan over medium heat until hot but not smoking.
  • Toss onion with 1 teaspoon flour, then fry in 2 batches, stirring frequently (do not let burn), until golden brown, 2 to 3 minutes per batch. Transfer with a slotted spoon to paper towels. Reserve 3 tablespoons oil.
  • Remove chicken from cooking liquid, reserving liquid, and gently pat dry. 3Heat reserved oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown chicken all over, about 6 minutes total. Transfer to a platter.
  • Add remaining 2 teaspoons flour to fat in skillet and cook, stirring, 1 minute. Add chicken-cooking liquid (with aromatics and spices) and simmer, stirring, until slightly thickened, about 2 minutes. Season with salt and pour over chicken. Top with fried onions.

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