Chicken With Baby Onions Recipes

BAKED CHICKEN AND ONIONS

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.

RUSTIC ROASTED BABY CHICKENS WITH HERB STUFFED BABY ONIONS

Steps:

• Method Preheat the oven to 180° C. Truss the baby chickens with butchers string or kitchen twine. Marinade Mix together all the ingredients for the marinade and spread the mixture over the baby chickens. Stuffing Place the all the ingredients for the stuffing in a bowl and mix together well. Place the baby onions (with the skins on) into a saucepan of boiling water and cook for 10 minutes, until the onions are slightly soft. Remove from the water and cut the bottoms off the onions and gentle take out the centres. Fill the onions with the stuffing mixture. Roast Baby Chickens Place the baby chickens, stuffed onions and sliced garlic bulb halves into a roasting pan. Drizzle with half of the olive oil and season with salt and pepper. Place two lime slices on top of each baby chicken. Put in the oven and roast for 1 hour, or until the chickens are cooked. Crispy Potato Slices While the chickens cook, peel the potatoes and cut into thin slices. Place them in a roasting pan, drizzle with the rest of the olive oil and sprinkle with sea salt. Roast for about 45 minutes until they are crispy. Serve with the roasted chicken and other accompaniments for a rustic, country feast.

LEMON AND HERB ROASTED CHICKEN WITH BABY POTATOES

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.

WINE-BRAISED CHICKEN WITH PEARL ONIONS

Steps:

• Place chicken and onions in a 4-qt. slow cooker. In a small bowl, combine soup, wine and seasonings; pour over chicken and onions. Cook, covered, on low 7-8 hours or until chicken is tender., Remove chicken; skim fat from cooking juices. Serve cooking juices with chicken and rice. If desired, sprinkle with parsley.

CHICKEN WITH BABY ONIONS

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.

CHICKEN WITH CARAMELIZED BABY ONIONS AND QUINCES

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.

CHICKEN WITH ORANGE AND ONION

Steps:

• Heat oven to 375 degrees. Cut orange in half and juice it. You should have at least 2/3 cup of juice. Add Worcestershire sauce. Set aside. Cut orange peel, with pith, into 1-inch pieces. Place orange peel and onion in food processor and pulse to chop fairly fine, or chop both together by hand. Spread half this mixture in a baking dish large enough to hold the chicken snugly in a single layer (a 9-by-13-inch pan should suffice).
• Using a whisk or fork, mix ginger, 1/4 teaspoon salt and pepper (to taste) in a shallow bowl. Season the chicken with it, then dredge chicken pieces in flour to coat only the skin side. Heat butter in a large, heavy skillet on medium high. Brown chicken on skin side and transfer, skin side up, to the baking dish on the bed of orange and onion.
• Pour orange juice, Worcestershire sauce and wine into skillet. Cook on medium for 2 to 3 minutes, scraping up any residue in the skillet. Stir in reserved minced chopped orange peel and onion. Pour over and around chicken. Bake for about 45 minutes, basting a few times, until dark meat juices run clear when pierced with a knife. Serve directly from the baking dish or transfer to a platter and serve.

EMBARRASSINGLY SIMPLE, UTTERLY DELICIOUS CHICKEN WITH ONIONS

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.

CHICKEN WITH ONIONS AND GARLIC

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.

ROASTED BALSAMIC CHICKEN WITH BABY TOMATOES

Steps:

• Mix balsamic vinegar, olive oil, mustard, and garlic together in an oven-safe baking dish; season with salt and pepper. Place the chicken breasts in the vinegar mixture.
• Marinate chicken in the refrigerator for at least 4 hours.
• Preheat oven to 400 degrees F (200 degrees C).
• Roast chicken in the preheated oven for about 30 minutes. Add tomatoes to the baking dish and continue cooking until the chicken is no longer pink in the center and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Sprinkle lemon zest and drizzle lemon juice over the chicken.

CHICKEN WITH CARAMELISED BABY ONIONS AND PEARS

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.