Slightly caramelized sweet little onions are the star of the show in this deceptively simple chicken dish with Spanish flavor. If you can’t find these onions, use a Vidalia onion cut in 2-inch chunks.
Chicken with Cippoline Onions
Makes 4 servings
4 6-oz boneless skinless chicken breasts
1/4 cup flour
2 TBL bacon grease
1 TBL olive oil
5 cloves garlic, sliced thin
6 oz cippoline onions, peeled
1 cup chicken broth
1/2 cup sherry
1 TBL butter
1/2 tsp salt
1/2 tsp black pepper
1 TBL dried parsley (or 1/4 cup fresh parsley)
Preheat oven to 350°F. Season chicken with salt and pepper, then dredge in flour. Heat bacon grease in a large ovenproof skillet, add oil, then cook chicken until browned on both sides (it will finish in the oven, so don’t cook it all the way through). Remove chicken to a plate.
Add onions to the skillet and allow to brown on both sides. Stir in garlic and cook 2 more minutes. Add stock, sherry and butter. Return chicken to pan and flip to coat. Transfer skillet to oven and cook 20 minutes, turning once, or until chicken is cooked through. Sprinkle with parsley before serving.
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