Roasted Chicken With Caramelized Onions
Serves: 3
Presley Zulauf
1 January 1970
Based on User reviews:
55
Spice
51
Sweetness
47
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Whole Milk7 tbsps
Olive Oil1 cup
Butter (1/2 stick)2 cup
Balsamic Vinegar1
Bay Leaf3 tbsps
Whipping Cream1 cup
Parsley (chopped fresh)Directions:
1
Preheat oven to 400°F
2
Bring garlic cloves and milk to boil in heavy medium saucepan over high heat
3
Drain
4
Discard milk
5
Transfer garlic cloves to 8x8x2-inch metal baking pan
6
Add 3 tablespoons oil and toss to coat
7
Roast until golden, about 13 minutes
8
Cool slightly
9
Transfer garlic with its cooking oil to processor; blend to form paste
10
Season to taste with salt and pepper
11
(Garlic paste can be made 1 day ahead
12
Cover and refrigerate
13
) Melt butter and 1 tablespoon oil in heavy large skillet over medium-low heat
14
Add onions and sauté until golden brown, stirring occasionally, about 40 minutes
15
Add vinegar, thyme, and bay leaf
16
Simmer until liquid is reduced by half, about 3 minutes
17
Stir in cream
18
Season to taste with salt and pepper
19
Meanwhile, preheat oven to 450°F
20
Heat remaining 3 tablespoons oil in heavy large nonstick skillet over high heat
21
Sprinkle chicken with salt and pepper
22
Working in 2 batches, add chicken, skin side down, to skillet and cook until skin is golden brown (do not turn), about 4 minutes
23
Place chicken, skin side up, on large rimmed baking sheet
24
Roast until chicken is cooked through and juices run clear when thigh is pierced with knife, about 20 minutes
25
Spread garlic paste atop chicken halves, dividing equally
26
Bake until golden brown, about 5 minutes longer
27
Rewarm onions over medium-low heat, stirring often
28
Spoon onions in center of 4 plates
29
Place chicken halves atop onions
30
Sprinkle with parsley; serve
31
Preheat oven to 400°F
32
Bring garlic cloves and milk to boil in heavy medium saucepan over high heat
33
Drain
34
Discard milk
35
Transfer garlic cloves to 8x8x2-inch metal baking pan
36
Add 3 tablespoons oil and toss to coat
37
Roast until golden, about 13 minutes
38
Cool slightly
39
Transfer garlic with its cooking oil to processor; blend to form paste
40
Season to taste with salt and pepper
41
(Garlic paste can be made 1 day ahead
42
Cover and refrigerate
43
) Melt butter and 1 tablespoon oil in heavy large skillet over medium-low heat
44
Add onions and sauté until golden brown, stirring occasionally, about 40 minutes
45
Add vinegar, thyme, and bay leaf
46
Simmer until liquid is reduced by half, about 3 minutes
47
Stir in cream
48
Season to taste with salt and pepper
49
Meanwhile, preheat oven to 450°F
50
Heat remaining 3 tablespoons oil in heavy large nonstick skillet over high heat
51
Sprinkle chicken with salt and pepper
52
Working in 2 batches, add chicken, skin side down, to skillet and cook until skin is golden brown (do not turn), about 4 minutes
53
Place chicken, skin side up, on large rimmed baking sheet
54
Roast until chicken is cooked through and juices run clear when thigh is pierced with knife, about 20 minutes
55
Spread garlic paste atop chicken halves, dividing equally
56
Bake until golden brown, about 5 minutes longer
57
Rewarm onions over medium-low heat, stirring often
58
Spoon onions in center of 4 plates
59
Place chicken halves atop onions
60
Sprinkle with parsley; serve