Chicken with Onion Marmalade
Yield
6 servingsPrep
10 minCook
20 minReady
7 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
chicken breast halves, boneless, skinless
(45 ounces each), boned and skinned |
|
| 3 | tablespoons |
cream sherry
|
* |
| 2 | medium |
red onion
(about 6 ounces each) |
|
| ½ | cup |
red wine
dry |
*
|
| 1 | tablespoon |
red wine vinegar
|
|
| 1 | tablespoon |
honey
|
|
| 1 | x |
parsley sprigs
(optional) |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
chicken breast halves, boneless, skinless
(45 ounces each), boned and skinned |
|
| 45 | ml |
cream sherry
|
* |
| 2 | medium |
red onion
(about 6 ounces each) |
|
| 118 | ml |
red wine
dry |
*
|
| 15 | ml |
red wine vinegar
|
|
| 15 | ml |
honey
|
|
| 1 | x |
parsley sprigs
(optional) |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Rinse chicken and put in a heavy plastic food bag; add 2 tablespoons sherry.
Seal bag; rotate.
Chill at least 30 minutes or up to 6 hours; turn over several times.
Meanwhile, thinly slice onions; wrap several slices airtight and chill up to 6 hours.
In a 10- to 12-inch frying pan over medium-high heat, combine remaining onion slices, wine, vinegar, and honey.
Stir often until liquid evaporates.
(If made ahead, cover and set aside up to 6 hours; stir over medium-high heat to warm.)
Remove from heat and mix in remaining 1 tablespoon sherry.
Arrange breasts in a single-layer with marinating liquid in a 9- by 13-inch pan.
Bake, uncovered, in a 450 F oven just until meat is white in thickest part (cut to test), 12 to 15 minutes.
With a slotted spoon, transfer chicken to a warm platter.
Spoon onion mixture over chicken.
Garnish with reserve onion slices and parsley.
Add salt and pepper to taste.
