Chicken with Onion Marmalade
Submitted by starmarie
Sherry-marinated chicken breasts baked until juicy, then topped with a sweet-tangy red onion marmalade made with red wine, vinegar, and honey. Low-fat, elegant, and bursting with caramelized flavor.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
7 hrsOnion marmalade sounds fancy, but it is really just red onions cooked down with red wine, vinegar, and honey until they turn jammy, sweet, and deeply savory.
The chicken breasts get a quick soak in cream sherry, then bake fast at high heat so they stay moist and tender.
Spoon that gorgeous, glossy onion mixture right over the top, and you have a dish that looks like it belongs on a white tablecloth but takes surprisingly little effort.
Best part? This is a low-fat recipe that does not taste like one. The richness comes from caramelized onions and wine, not butter or cream.
Pro Tips
- Cook the onions until the liquid is fully evaporated: Stopping too early gives you stewed onions, not marmalade. You want them sticky and jam-like.
- Make the marmalade up to 6 hours ahead: It actually improves as it sits, and you just warm it up before serving. Great for dinner parties.
- Do not overbake the chicken: A quick bake keeps the breasts juicy. Cut into the thickest part to check for doneness rather than guessing.
Ingredients
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.
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