4 bone in, skin-on split chicken breasts (about 3 lbs), halved crosswise
Salt & pepper
1 tbsp vegetable oil
1 (1 lb) bag frozen pearl onions, thawed
2 tbsp unsalted butter
1 tbsp brown sugar
1 tbsp red wine vinegar
1/2 cup sliced almonds, toasted
2 tbsp finely chopped fresh chives
Instructions
Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Cook chicken, skin side down, until well browned, about 5 mins. Reduce heat to medium, cover, and cook until meat registers 160 degrees, about 15 mins. Transfer chicken to platter and tent with foil.
Meanwhile, place onions in medium bowl and cover tightly with plastic wrap. Microwave until just tender, about 5 mins; drain well.
Melt butter in now-empty skillet over medium-high heat. Add onions, brown sugar, vinegar, and any accumulated chicken juices and cook until onions are caramelized, about 5 mins. Stir in almonds, tossing to combine. Transfer to platter with chicken. Sprinkle with chives. Serve.
Originally Submitted
9/20/2010
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