Chicken/ Sauces/Condiments/ Uncategorized

Balsamic-Maple Chicken w/ Caramelized Onions

I might have mentioned once or twice that I love balsamic vinegar.  If I can find a way to incorporate it into a dish, I will.  Currently as I type this, I am brainstorming a way to use balsamic and that bunch of baby spinach in my fridge.  Who knows if I can make it work?  Guess we will find out. 

I have been wanting to make a maple glazed chicken, and so when I set out to make it, I added balsamic.  Not my original plan but couldn’t be more delighted with the results.  As it usually happens for me, I had to keep playing with things and thought if I am going sweet with both balsamic and maple, why not just throw it over the top with some caramelized onions.  Y!  U!  M!

I added salt and thyme to keep some savory elements in the dish so I didn’t feel like I was eating candied chicken.  Despite the amount of time to caramelize the onions, this dish was a rather easy meal to put together. I served the chicken with Balsamic-Maple Sweet Potatoes and Green Beans. Although rice pilaf would be great with this as well. 
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Working towards caramelization

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Reducing balsamic maple sauce

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Onions and sauce become one

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Ready to bake

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Baked and ready to serve

Directions:

Onions:

2 large onions; sliced

2 tbsp butter or olive oil

Kosher salt


Balsamic-Maple Sauce:

¼ cup balsamic vinegar

½ cup maple syrup (not pancake syrup)

2 pinches of kosher salt; +/- to taste

Pinch of black pepper ; +/- to taste

¼ tsp thyme

2 cloves garlic; minced/grated

1 tsp soy


2 large chicken breasts or 6-8 tender strips


Onions: In a large sauté pan, add the olive oil or butter and heat it on medium-high heat.  Add the onions and mix well, making sure they are fully coated in the fat.  Reduce heat to medium.  Stirring occasionally, cook onions for about 45 minutes.

Sauce: Add all the ingredients to a sauce pan and bring to a high simmer over medium-high heat.  Reduce to medium heat, stirring frequently to prevent burning/scorching.  Allow to reduce and become thicker and to desired consistency. 

Chicken: If using whole breasts, slice into tenders.

Add the sauce to the cooked onions, mix well.  Pour half the onion-sauce mixture to the bottom of a baking dish.  Place chicken in dish and cover with remaining sauce.  Cover with foil.  Bake in a preheated 350º oven for 30 minutes.  At end of cooking time, remove foil and continue to bake for an additional 5-10 minutes or until the chicken is cooked through.  Serve and enjoy. 

Thank you for sharing!

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