Chicken Caramelized in Onions
Created by Adapted from The Grassfed Gourmet Cookbook by Shannon Hayes• Course: Meat, Poultry Seafood Entrees • Season(s): Summer, Fall
Ingredients
- 1 chicken, 3-4 pounds, cut into 8 pieces
- Coarse salt and freshly ground black pepper to taste
- 4 tablespoons olive oil
- 5 medium onions, sliced into thin rings
Instructions
Rinse the chicken and pat it dry with paper towels; sprinkle liberally with salt and pepper.Heat a large Dutch oven or wok over medium heat. Add the olive oil, and brown the chicken on both sides, about 5 to 7 minutes per side. If necessary, this can be done in batches to avoid crowding. Remove the chicken, set aside, and keep warm.
Add the onions and sauté until translucent, scraping up any brown bits from the chicken. Return the chicken to the pot, turning to mix it with the onions. Simmer, uncovered, over very low heat for about 1 hour, until the onions caramelize and the chicken is done (the juices will run clear). When serving, be sure to spoon the caramelized onions and the rich juices over the chicken.