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.
2 large onions; sliced
2 tbsp butter or olive oil
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.