This elegant yet approachable dish features juicy chicken breasts that are briefly marinated in sherry to keep them moist during baking. The real star is the onion marmalade: a rich, jam-like condiment made by slowly cooking red onions with red wine, vinegar, and honey until they become sweet, tangy, and deeply caramelized. The contrast between the tender, savory chicken and the sticky-sweet onion topping creates a complex flavor profile that feels sophisticated but is simple enough for a weeknight. It pairs beautifully with roasted potatoes or a crisp green salad. Serve with a garnish of fresh parsley for a pop of color and freshness.
Chicken With Onion Marmalade
Description
This elegant yet approachable dish features juicy chicken breasts that are briefly marinated in sherry to keep them moist during baking. The real star is the onion marmalade: a rich, jam-like condiment made by slowly cooking red onions with red wine, vinegar, and honey until they become sweet, tangy, and deeply caramelized. The contrast between the tender, savory chicken and the sticky-sweet onion topping creates a complex flavor profile that feels sophisticated but is simple enough for a weeknight. It pairs beautifully with roasted potatoes or a crisp green salad. Serve with a garnish of fresh parsley for a pop of color and freshness.Ingredients
Directions
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Rinse the chicken breasts and pat them dry. Place them in a heavy plastic food bag and add 2 tablespoons of cream sherry. Seal the bag and rotate to coat the chicken evenly. Chill for at least 30 minutes, turning the bag over occasionally.
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While the chicken marinates, thinly slice two medium red onions. Wrap a few slices airtight and set aside for garnish later.
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Heat a 10- to 12-inch frying pan over medium-high heat. Add the remaining sliced onions, dry red wine, red wine vinegar, and honey.
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Stir the onion mixture often until the liquid has completely evaporated and the onions are soft and caramelized. If making ahead, cover and set aside; warm over medium-high heat when ready to serve.
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Remove the pan from heat and stir in the remaining 1 tablespoon of sherry.
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Preheat your oven to 450&# 194;°F (230ðC).
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Arrange the chicken breasts in a single layer in a 9-by-13-inch baking pan. Pour the marinading liquid from the bag over the chicken.
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Bake, uncovered, for 12 to 15 minutes, or just until the meat is white in the thickest part. Test by cutting into one piece to ensure it is cooked through.
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Using a slotted spoon, transfer the cooked chicken to a warm serving platter.
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Spoon the warm onion marmalade mixture over the chicken breasts. Garnish with the reserved raw onion slices and parsley sprigs. Season with salt and pepper to taste before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 448.9kcal
- % Daily Value *
- Total Fat 17.5g27%
- Saturated Fat 4.7g24%
- Cholesterol 208.8mg70%
- Sodium 193.1mg9%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 67.9g136%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
