Chicken With Onion Marmalade

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Servings: 6 Difficulty: Intermediate
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Succulent roasted chicken breasts topped with a sweet and savory caramelized onion glaze
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This elegant yet simple dish features tender chicken breasts paired with a rich, sweet-savory onion marmalade. Thinly sliced red onions are slowly cooked down with dry red wine, red wine vinegar, and honey until they achieve a deep, jammy consistency. The chicken is briefly marinated in cream sherry for added depth before being baked until just cooked through. The result is a harmonious blend of textures: juicy, mild chicken contrasting with the intense, caramelized onions. It’s a perfect choice for a special weeknight dinner or a light but satisfying meal for two. The flavors are sophisticated but approachable, making it a reliable favorite.

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Chicken With Onion Marmalade

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 448.9

Description

This elegant yet simple dish features tender chicken breasts paired with a rich, sweet-savory onion marmalade. Thinly sliced red onions are slowly cooked down with dry red wine, red wine vinegar, and honey until they achieve a deep, jammy consistency. The chicken is briefly marinated in cream sherry for added depth before being baked until just cooked through. The result is a harmonious blend of textures: juicy, mild chicken contrasting with the intense, caramelized onions. It&# 226;€™s a perfect choice for a special weeknight dinner or a light but satisfying meal for two. The flavors are sophisticated but approachable, making it a reliable favorite.

Ingredients

Directions

  1. Rinse chicken breasts and pat dry. Place in a heavy plastic food bag with 2 tablespoons of cream sherry. Seal the bag, rotate to coat, and refrigerate for at least 30 minutes or up to 6 hours, turning occasionally.
  2. While the chicken marinates, thinly slice the red onions. Set aside a few slices for garnish, covering and refrigerating them if preparing ahead.
  3. In a 10- to 12-inch frying pan over medium-high heat, combine the remaining sliced onions, dry red wine, red wine vinegar, and honey.
  4. Stir frequently as the liquid evaporates and the onions soften and caramelize. This should take about 20-30 minutes. If making ahead, cover and store up to 6 hours; reheat gently before serving.
  5. Remove the onion mixture from heat and stir in the remaining 1 tablespoon of cream sherry.
  6. Preheat oven to 450ðF (230ðC).
  7. Remove chicken from the bag, reserving the marinade. Arrange chicken breasts in a single layer in a 9x13-inch baking dish and pour the reserved marinade over them.
  8. Bake uncovered for 12 to 15 minutes, or until the chicken is white in the thickest part and no longer pink inside.
  9. Using a slotted spoon, transfer the cooked chicken to a warm serving platter.
  10. Spoon the hot onion marmalade generously over the chicken breasts.
  11. Garnish with the reserved raw onion slices and fresh parsley sprigs.
  12. Season with salt and freshly ground black 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.

Keywords: chicken, onion, marmalade, roasted, sherry, red wine, honey, dinner, easy, glazed, caramelized, healthy, protein, quick, flavorful
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