See quick recipe for chicken with caramelized onions – 02/19/2024 – Food

This one-pot dinner is just like French onion soup, but it’s made in less time and with lighter ingredients. In this recipe, cooking the onions in a hot, dry skillet causes them to release their moisture and caramelize within 30 minutes.

Serve everything in the frying pan, with some bread crumbs to absorb all the succulent liquids, or shred the chicken and place it on top of buttered pasta. To add some green to your meal, stir in spinach, serve alongside a simple salad or roasted broccoli.

Performance: 4 servings
Total time: 30 minutes

Ingredients

• 5 tablespoons of olive oil
• 2 tablespoons plus 2 teaspoons sherry vinegar or a delicate vinegar of your choice
• 2 teaspoons of honey
• 1 teaspoon Dijon mustard
• ¼ teaspoon of chili pepper
• Salt and black pepper
• 700 grams boneless, skinless chicken thighs, cut into 7.5 cm pieces
• 2 medium onions, finely sliced ​​(about 4 cups)
• 340 grams paris mushrooms, with the tough stems removed, thinly sliced ​​(about 4 cups)
• ½ cup fresh parsley or dill leaves, roughly chopped
• ¼ cup grated parmesan or pecorino cheese (optional)
• Cooked bread or pasta, to serve

Method of preparation

1. In a large bowl, mix 2 tablespoons of olive oil, 2 tablespoons of vinegar, honey, mustard, pepperoni and 1 teaspoon of salt; mix until smooth. Pat the chicken dry and season with salt and pepper, then add to the mixture, coating well. Set aside at room temperature, stirring once while you add the onions.

2. Heat a 12-inch cast-iron or heavy skillet over medium-high heat until very hot, 1 ½ to 2 minutes, and add the onions in an even layer. Season with salt and cook, stirring occasionally, for another 4 minutes, every minute or so. Add the mushrooms, season with salt and stir to combine (it will look full and that’s okay). Let it cook, also stirring every minute or so, until the mushrooms shrink and start to brown (about 4 minutes).

3. Stir in the remaining 3 tablespoons olive oil and let the onions cook until they begin to brown, stirring and lowering the heat as needed to avoid burning, about 2 minutes. Push the onions and mushrooms to the edges of the pan, then add the chicken pieces to the center. Pour any remaining liquid (there will be little) over the onions and mushrooms. Cook without stirring for 4 to 5 minutes, then add the vegetables, stirring occasionally, until the protein is cooked, about ten minutes longer (reduce the heat to medium if the onions appear to burn at any point).

4. Add the remaining 2 teaspoons of sherry vinegar, stirring and scraping up any bits stuck to the bottom of the pan. Season to taste with salt.

5. Remove from heat and top with parsley and cheese, if using. Serve with bread crumbs on top or pasta.