PoultryRecipes

Caramelized Onion Chicken

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This is a great way to make the most amazing caramelized onion chicken without the use of added fats. The juices from the onion and chicken themselves are enough to make a fabulous cooking liquid that cooks everything up just right. The lemons are optional here, but I highly suggest them!
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Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Yield: 2-3 servings

Ingredients:

Steps:

  1. Place half the sliced onions at the bottom of a pot, cover in chicken, then add the rest of the onions on top. Sprinkle with salt and pepper, then add the oregano.
  2. If you'd like to add lemons, do so now. Place the slices right on the very top.
  3. Cover pot with lid. Cook over low heat for about 45 minutes, until the chicken's internal temperature is 165 F.
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January 9, 20191 found this helpful

Looks delicious and something I would enjoy as I love caramelized onions. :)

Reply Was this helpful? 1
January 9, 20191 found this helpful

It's super easy and it works well! I hope you try it :)

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January 9, 20191 found this helpful

Wow! In the knick of time!
I was looking for a new chicken recipe for tonights dinner and caramelized onions are the best!!
Going to start it right now!
You have my vote!

Reply Was this helpful? 1
January 9, 20190 found this helpful

Thank you! My answer to your question is below.. it would not post under your other one :)

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January 9, 20190 found this helpful

quick question....there is NO liquid at all in the pot?
I'm a little worried it will burn before carmelizing. i just made onion soup the other day and that called for an entire stick of butter!

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January 9, 20190 found this helpful

Donna, this calls for low heat so the onions will sweat and the chicken will release juices before the onion burns. In fact, I worry that it won't get hot enough for the onions to caramelize, which requires at least 230F.

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A wet environment prevents it from getting hotter than 212F. Covering the pan prevents evaporation which makes it steam at a constant 212F. Indeed, the top layer of onions will never caramelize.

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January 9, 20190 found this helpful

Donna, I just re-read the recipe and don't think the onions will ever caramelize or burn if cooked at low heat. The addition of salt before cooking draws out water from the onions through osmosis. That's why cooks are told to salt after hamburgers are done to keep them juicy. Water and other non-oil liquids prevent the environment from getting hotter than 212F, the boiling point of water. Caramelization of fructose requires at least 230F (and the related Maillard Process needs 320F).

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I'd suggest browning all the onion uncovered at medium high heat before putting the chicken in. That's what you normally do when using wet cooking methods like braising or boiling, e.g. soup. You'd brown the ingredients in fat (oil, butter, lard) before putting them in liquid. Once you cover the pot, you're steaming or boiling the ingredients at 212F or less.

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January 9, 20191 found this helpful

No added fat, no added liquid. What I used is exactly what's written in my recipe, and as you can see in the photo, the onions are browned and the chicken: perfect. The chicken and onion juices do wonders on their own. If it freaks you out, or you don't have a great nonstick pot, add a couple drops of oil-- but you don't need it. I've made this several times :) i'm no magician.

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January 11, 20190 found this helpful

I followed this recipe exactly as you wrote it. It was terrible and a total waste of boneless, skinless chicken breasts, sweet onions and lemon. At the end of the time, the pan was a quarter filled with liquid, the chicken was dry and the onions were boiled, not caramelized.

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I will try making it again by caramelizing the onions in a mixture of butter and evoo. Removing the onion from the pan and adding the chicken to the drippings to cook and then adding the onion back with the lemon. All should be cooked uncovered. I do NOT recommend this recipe.

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January 11, 20190 found this helpful

Sorry it did not work out for you! I've made this so many times, and the pictures are from the latest time, and every time has been spot on. Wonder why it was a flop for you.

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January 12, 20190 found this helpful

What kind of a pan did you use? My son who went to culinary arts school said there is no way the onions could caramelize with the cover on because all the juice from the onions and lemons just makes more liquid.

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It can't evaporate. He said it is just like cooking it in a slow cooker.

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January 14, 20190 found this helpful

I hope you can see this. It's a nonstick pot with a super tight fitting lid.

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January 12, 20190 found this helpful

I tried this today and it came out nicely. I used very large onion and 3 checken drumsticks.

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January 14, 20190 found this helpful

I'm glad it worked for you!! :)

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January 13, 20190 found this helpful

I made a version of this for dinner the other night. I baked it in the oven instead of cooking it on the stove. 350 degrees F for 90 minutes, covered with aluminum foil. 60 minutes might have been enough but I was trying to get the onions browner. I used two onions and 4 chicken breasts, with lemon slices. The whole family enjoyed it.

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January 14, 20190 found this helpful

Thanks for trying it, Jess!! :) I think I'll try it in the oven too

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January 16, 20190 found this helpful

I'm going to try my Instant Pot next time but I think I might try sauteeing the onions a bit first.

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