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Monday, December 6, 2010

Smothered (in a good way) Caramelized Onion Chicken


I love having guests over for meals. I spend hours planning the menus and poring over cookbooks looking for new things to make. Most of my guests make their appearance on Shabbat where I inevitably make some sort of chicken as a main course. Recently, bored with the ones I have been making I came up with this one, a mixture of a few different recipes I saw with some added Gush Gourmet twists. This chicken came out so flavorful- the onion flavor really permeating down into the chicken- that when eaten as leftovers later that week it didn't have any of that old chicken taste (yuck!) that leftovers sometimes have and just tasted deeeeeeelish!

Here is how I made it:
6 onions sliced thinly (alot, I know, but crucial)- prepare for onion smelling hands for a while.
A few tablespoons onion soup mix (my preferred brand is Knorr who now makes a no MSG version for only 5 shekel more that is still great and obviously healthier)
3-4 tablespoons olive or canola oil
1/4 -1/3 cup packed brown sugar
salt, pepper, garlic powder, paprika
maple syrup
8 chicken bottoms cut in half

Mix the onions, onion soup mix, brown sugar, oil and pepper in a bowl. Put a layer of onions on the bottom of a big roasting pan. Lay the chicken on top and sprinkle with garlic powder and paprika and then cover with the rest of the onion mixture. The chicken tastes best if you let it marinate in the onion mixture overnight but you can cook it as is as well. If you let it marinate overnight, increase the cooking time by another 45 minutes.
Cover the chicken tightly with foil and bake at around 350 for an hour and a half AT LEAST. I find people just do not cook their chicken long enough. The longer you cook it covered the more tender the final product will be. No chicken of mine gets cooked for less than an hour and a half covered, sometimes I cook it up to 3 hours covered (that's usually when I forget that I have something in the oven). Uncover, drizzle on some maple syrup and bake for another 1/2 hour or so basting at least once with the juices.


And this, my new friends, is the picture of chicken heaven:






Your husbands can thank me later.

38 comments:

  1. Sounds scrumptioua !!!!

    I really enjoy the tone of your blog - I look forward to many more entries !

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  2. We had this on Shabbat! Was delicious! Thanks Chef Fagie!

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  3. Recipe calls for "8 chicken bottoms cut in half". What's a chicken bottom??

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  4. Can you please clarify the chicken bottom part? How many pieces of chicken (legs and thighs) does this recipe call for? Thanks!

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  5. Hi Francis- 8 leg/thigh pieces cut in half which would give you 8 drumsticks and 8 thighs. Enjoy!

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  6. Are the onions that you put on the bottom of the pan plain onions, or onions that have already been mixed with other ingredients? Also, do you think that chicken breasts on the bone would also come out good in this recipe?
    Thanks!

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  7. Made this for last Friday night and absolutely loved it! Thank you for sharing!!

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  8. Hi, don't have maple syrup, what can I use instead? Pancake syrup or honey?

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    Replies
    1. either would be fine probably but I would go with honey.

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    2. How much maple syrup and when do I add it?

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    3. enough to put a light drizzle over the whole pan- about 1/4 -1/3 cup. You add it after you uncover the chicken. Once you add it you put it back in the oven to cook and caramelize more.

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  9. It looks great ! Will it taste the same if the chicken is skinned ?

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  10. It looks great ! Will it taste the same if the chicken is skinned ?

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  11. How much maple syrup should I be using? Thanks!

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    Replies
    1. enough to put a light drizzle over the whole pan- about 1/4 -1/3 cup

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  12. As a husband who cooks, I take issue with the sign off showing that you are addressing only women and gay men. I just made this recipe and I hopersonally it turns out well. #everydaymisandry

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  13. Do you leave it uncovered for the last half hour after you drizzle on the maple syrup?

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  14. Hi, do you have to put sugar in? or can you substitute?

    Thanks

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    Replies
    1. I was wondering the same thing.

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    2. ive used all maple syrup instead of the brown sugar. Some people have said they have success with honey though I have not tried it. The sweetener helps to caramelize the onions.

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  15. Is the brown sugar crucial or can I sub honey? Would I use the same amount of honey as the brown sugar?
    Thanks

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    Replies
    1. some honey should be fine. The point of the brown sugar is to help caramelize the onions.

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  16. Has anyone used boneless & skinless chicken breasts? How did it turn out? Thanks!

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    1. boneless skinless chicken breasts wouldnt work because the cooking time is what caramelizes the onions in the oven, and cooking chicken breasts that long would make them very very dry.

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  17. How would I cook in a crock pot?

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    1. Ive never done it but I think it would work well. Layer onion mixture on bottom, then seasoned chicken and onions on top the way you would in a pan. Drizzle with the maple syrup and cook though I can't tell you exactly how long it will need to cook in there.

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  18. Looks delicious! Do you think I can sub the onion soup mix with chicken soup mix and maple syrup with silan? Missing these two ingredients and want to make this tonight...

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    1. Silan you can for sure use though it has a stronger taste than maple syrup. I would not sub cihcken soup mix for the onion soup mix, it will change the flavor completely. Just leave it out.

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  19. I made this smothered chicken last week as everyone was raving about it on FB. OMG....It was one of the best recipes for chicken that I've ever used! Thanks so much for sharing this!

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  20. Will it work with skinned chicken?

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