Marinated Chicken with Tiny Onions and Vinegar
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
- 4 chicken breasts, skin and excess fat removed- 2 tablespoons extra-virgin olive oil- 1 tablespoon fresh lemon juice- 1 teaspoon coarse-grain sea salt, or to taste- 1 teaspoon group pepper, or to taste- 2 bay leaves- 1 sprig of fresh thyme or rosemary- 2 tablespoons unsalted butter- 1 pound tiny boiling onions, peeled- 1/4 cup aged red-wine vinegar- 1 teaspoon honey diluted with 1 tablespoon hot water- 4 large ripe tomatoes, peeled, seeded, diced- 1/4 cup small dark seedless raisins, soaked in 2 tablespoons hot water for 30 minutesFor Servings:- 1/4 cup finely chopped flat-leaf parsley- 1 tablespoon capers, rinsed- 1 teaspoon grated lemon zesst
Rub the chicken with the olive oil, lemon juice, and 3/4 teaspoon each of salt and pepper, and place in a bowl with the bay leaves and thyme. Cover and let marinate for 2 hours in the refrigerator.
Melt the butter in a heavy saucepan and add the chicken, marinade, including the herbs, and onions. Turn the chicken and onions to coat with the butter, cover tightly, and cook 40 minutes over low heat, or until the chicken is tender; add 2 tablespoons water if the butter begins to brown. Transfer the chicken to a warm platter, cover, and keep warm.
Pour off the pan juices, remove the fat with a spoon, and reserve; discard the bay leaves and thyme. Add the vinegar to the saucepan, raise the heat to medium high, and reduce to a syrup by rapid boiling. Add the honey and tomatoes and boil gently 1 minute. Add the raisins, reserved pan juices, and remaining 1/4 teaspoon pepper, and reduce the heat.
Chop the parsley, capers, lemon zest, and remaining 1/4 teaspoon salt together. Spoon the onions and tomatoes around the chicken, sprinkle with the parsley mixure, and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user SPECULOOS.
Melt the butter in a heavy saucepan and add the chicken, marinade, including the herbs, and onions. Turn the chicken and onions to coat with the butter, cover tightly, and cook 40 minutes over low heat, or until the chicken is tender; add 2 tablespoons water if the butter begins to brown. Transfer the chicken to a warm platter, cover, and keep warm.
Pour off the pan juices, remove the fat with a spoon, and reserve; discard the bay leaves and thyme. Add the vinegar to the saucepan, raise the heat to medium high, and reduce to a syrup by rapid boiling. Add the honey and tomatoes and boil gently 1 minute. Add the raisins, reserved pan juices, and remaining 1/4 teaspoon pepper, and reduce the heat.
Chop the parsley, capers, lemon zest, and remaining 1/4 teaspoon salt together. Spoon the onions and tomatoes around the chicken, sprinkle with the parsley mixure, and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user SPECULOOS.
Nutritional Info Amount Per Serving
- Calories: 547.4
- Total Fat: 21.5 g
- Cholesterol: 172.1 mg
- Sodium: 224.2 mg
- Total Carbs: 28.0 g
- Dietary Fiber: 4.6 g
- Protein: 60.9 g
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