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.

Working towards caramelization

Reducing balsamic maple sauce

Onions and sauce become one

Ready to bake

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.