Caramelized Onion Chicken

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To my readers who will be celebrating Rosh Hashanah tonight, this one’s for you.

Caramelized Onion Chicken hits the requisite sweet notes to ring in a sweet new year. Other than slicing onions, there’s very little hands on time and the dish would go well with just about any sides. Note: I’m not suggesting that you serve it with Macaroni and Cheese Topped with Crushed Takis, as I did to the delight of my 10 year old nephew. That might be one you want to keep in your back pocket for another night. Happy New Year!

Caramelized Onion Chicken
Print Recipe

Carmelized Onion Chicken

Ingredients

  • 2 Tbls olive oil
  • 4-6 med yellow onions thinly sliced
  • 1/2-3/4 c honey depending on how sweet you'd like it
  • 2 c pitted prunes
  • 1 Tbls cider vinegar, optional if you like a "sweet + sour" flavor profile
  • 4 lbs boneless and skinless chicken I used thighs and breasts, cut in half
  • kosher salt and black pepper

Instructions

  • Preheat the oven to 400F.
  • Heat olive oil in a large pan or pot (I used a Le Creuset stock pot) over medium heat. Add the sliced onions and a pinch of salt. Saute the onions, stirring only occasionally, until they are a deep golden brown.
  • Stir in the honey and prunes and cook for about 5 minutes more.
  • Meanwhile, trim chicken of excess fat and sprinkle with salt and pepper. Place prepared chicken in a casserole dish that is lightly sprayed with olive oil.
  • Top the chicken with the onion mixture and cover the casserole dish tightly with foil. Bake for 20 minutes, remove foil and bake for 10 minutes more.
  • After 30 minutes, the chicken should be done but check that is has reached 165F with a meat thermometer. Allow to rest for 5 minutes before serving.
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