How To make Chicken with Onion Marmalade
6 Chicken breast halves
-(4-5 oz ea) boned & skinned 3 tb Cream sherry
2 md Red onions (about 6 oz each)
1/2 c Dry red wine
1 tb Red wine vinegar
1 tb Honey
Parsley sprigs (optional) Salt and pepper Rinse chicken and put in a heavy plastic food bag; add 2 tablespoons sherry. Seal bag; rotate. Chill at least 30 minutes or up to 6 hours; turn over several times. Meanwhile, thinly slice onions; wrap several slices airtight and chill up to 6 hours. In a 10- to 12-inch frying pan over medium-high heat, combine remaining onion slices, wine, vinegar, and honey. Stir often until liquid evaporates. (If made ahead, cover and set aside up to 6 hours; stir over medium-high heat to warm.) Remove from heat and mix in remaining 1 tablespoon sherry. Arrange breasts in a single-layer with marinating liquid in a 9- by 13-inch pan. Bake, uncovered, in a 450 F oven just until meat is white in thickest part (cut to test), 12 to 15 minutes. With a slotted spoon, transfer chicken to a warm platter. Spoon onion mixture over chicken. Garnish with reserve onion slices and parsley. Add salt and pepper to taste. Per serving: 167 cal.; 27 g protein; 1.5 g fat (0.4 g sat.); 9.4 g carbo.; 82 mg sodium; 66 mg chol.
Source: Sunset, April 1992 Typed for you by Karen Mintzias
How To make Chicken with Onion Marmalade's Videos
Grilled Chicken with Oven Roasted Tomato and Onion Compote
Cook along with Emily Richards as she makes a delicious Tomato Grilled Chicken with Oven Roasted Tomato and Onion Compote. Cooking tomatoes in different ways adds a twist to this dish and adds a kick to grilled chicken.
Recipe Link:
Timeline:
0:00 Introduction
0:10 Recipe ingredient: Chicken thighs
0:29 Chicken facts
0:42 Preparing tomato marmalade
1:01 Recipe ingredient: Rice vinegar
1:11 Cooking instructions
1:23 Add fresh herbs
1:34 Stir, reduce heat and allow to simmer
1:54 Preparing onion and tomato compote
2:00 Preheated oven and baking sheet
2:06 Prepared onion and tomato
2:15 Add canola oil, fresh herbs and garlic
2:50 Stir
2:59 Spread tomato and onion on baking sheet
3:30 Roast
3:36 Prepare chicken with canola oil and parsley
4:05 Chicken fact
4:13 Stir to coat chicken
4:36 Stir compote
4:51 Ready to grill
4:55 Pour tomato marmalade into bowl
5:11 Add 3 Tbsp marmalade to chicken and toss
5:38 Prepared grill
5:53 Place chicken on grill
6:13 Close lid
6:27 Tomato and onions are ready
6:35 Food safety tip
6:43 Check chicken with meat thermometer
7:06 Remove chicken from grill
7:32 Plate chicken
8:16 Serve and enjoy!
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How to Make Roasted Onion Jam Chicken
Our Roasted Onion Jam Chicken is a delicious entree that can impress the best chefs you know. This easy to follow recipe uses our Bellisari's Balsamic, Shallot & Black Garlic Spread, which is delicately balanced with black garlic, shallots and finished with aged balsamic, what more could you need. Whether you make this during the work week or for a dinner party it is sure to be a crowd pleaser.
Website: bellisaris.com
Balsamic, Shallot & Black Garlic Spread:
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Roast Chicken with Onion Jam
Chef Plum shows us a delicious take on a boring roast chicken! super easy and will make event the pickiest eater happy! Perfect with a Chardonnay!
Follow Chef Plum: @chef_plum on twitter and Instagram chefplum.com
Roast Chicken with Onion Jam
2 chicken breast bone in
1 tbls chopped rosemary
salt
pepper
olive oil
3 large red onions chopped rough
1 tbls AP flour
2 cups balsamic vinegar
1cup chicken stock
1 tbls chopped garlic
1 tbls lemon zest
1. Preheat oven to 400 Place baking dish in the oven to pre heat as well
2. Mix the chopped garlic and rosemary with a little oilve oil a good pinch of salt and pepper and half the lemon zest Coat the breasts with this mixture thoroughly
3. Remove the hot baking dish from the oven and pour about a tbls of olive oil into the pan. Slide in the onions to the hot pan, season with a good pinch of salt and pepper.
4. Place the chicken breasts in the baking dish, bake in the oven for 25-30 min or until the breasts are cooked through.
5. Once chicken is cooked remove from the pan and allow to rest
6. In the baking dish with the onions sprinkle in the flour and mix, add the vinegar and stock mix and pour into a pan and bring to a boil until thickened enough to coat the back of a spoon
7. Serve chicken with green veggies and a good spoonful of the onion jam
Caramelised Onion Chicken Recipe #Shorts
Full length video recipe here:
It’s like French Onion Soup and Pan Fried Chicken had a Recipe love child… Take your time caramelising the onions, they are the backbone of this chicken dinner and should be done right.
Leave us a comment and tell us what you think!
Ingredients:
42g (3 Tbsp) butter
1 Kg (2 pounds / 6 medium) onions, thinly sliced
1 mL (1/4 tsp) baking soda
Coarse salt and freshly ground black pepper
2 to 4 cloves garlic, minced
2 fresh thyme sprigs
1 fresh rosemary sprig
15 mL (1 Tbsp) oil (we use chicken or bacon fat)
1Kg (2 pounds / 6-8) chicken thighs
500 mL (2 cups) chicken stock (make at same time - see below)
30 mL (2 Tbsp) Dijon mustard
15 mL (1 Tbsp) balsamic vinegar
Chicken stock (if making)
Skin and bones from chicken thighs
½ an onion
1 celery stalk
1 carrot
Salt and pepper
Method:
Preheat oven to 325°F (160ºC)
De-bone and remove skin from chicken thighs.
Place skin and bones in a pot with 750 mL (3 cups) water, half an onion, 1 celery stalk, and 1 carrot, season with salt and pepper, bring to a boil and reduce to a simmer.
Melt the butter in a braiser over medium-high heat.
Add the onions and baking soda and cook, stirring every few minutes.
Continue cooking until the onions are a deep caramel colour - about an hour.
When the onions are caramelised, add the garlic, thyme, and rosemary, and cook until fragrant.
Add 1 cup of broth, scrape up any fond on the bottom of the pan, and reduce by half.
When the onions are just about done, sear the chicken.
Heat the oil in a cast iron pan over medium-high heat until shimmering.
Season the chicken with salt and pepper.
Sear the chicken on both sides.
Discard the thyme and rosemary stems from the onions.
Transfer the chicken to the braiser with the onions.
Deglaze the chicken pan with 1 cup of chicken stock, scraping up the fond on the bottom of the pan.
Whisk the mustard and vinegar into the chicken stock in the pan you seared the chicken in, and simmer until reduced by about half.
Pour the mustard sauce over the chicken.
Bake uncovered for 30 minutes or until chicken is cooked through.
Serves 4 to 6
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3-Ingredient Onion Jam (use it on ANYTHING!) | The Curious Home Cook
This is really easy to make. A teaspoon of Onion Jam will surely take any dish to a whole different level! With just 3 ingredients, you won't find any reasons not to try this!
Let us know in the comments below what you think about it!
Ingredients:
Olive oil - 1/4 cup
Onion - 500 g
Sugar - 1/2 cup
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Bellisari's Onion Jam Chicken (00:23)
Bellisari's celebrates the tradition of great food and family, offering unique recipes and an exceptional line of products including spreads and sauces.
This recipe for Onion Jam Chicken was made with their Balsamic Shallot & Black Garlic Spread. For the full recipe, visit bellisaris.com/content/25-onion-jam-chicken.
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