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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.