Roast Chicken with Onion Jam
Chef Plum shows us a delicious take on a boring roast chicken! super easy and will make event the pickiest eater happy! Perfect with a Chardonnay!
Follow Chef Plum: @chef_plum on twitter and Instagram chefplum.com
Roast Chicken with Onion Jam
2 chicken breast bone in
1 tbls chopped rosemary
salt
pepper
olive oil
3 large red onions chopped rough
1 tbls AP flour
2 cups balsamic vinegar
1cup chicken stock
1 tbls chopped garlic
1 tbls lemon zest
1. Preheat oven to 400 Place baking dish in the oven to pre heat as well
2. Mix the chopped garlic and rosemary with a little oilve oil a good pinch of salt and pepper and half the lemon zest Coat the breasts with this mixture thoroughly
3. Remove the hot baking dish from the oven and pour about a tbls of olive oil into the pan. Slide in the onions to the hot pan, season with a good pinch of salt and pepper.
4. Place the chicken breasts in the baking dish, bake in the oven for 25-30 min or until the breasts are cooked through.
5. Once chicken is cooked remove from the pan and allow to rest
6. In the baking dish with the onions sprinkle in the flour and mix, add the vinegar and stock mix and pour into a pan and bring to a boil until thickened enough to coat the back of a spoon
7. Serve chicken with green veggies and a good spoonful of the onion jam
Buttermilk crispy chicken sammich with a bacon onion marmalade yum!!!
Roast Chicken with Onion Jam. This roast chicken recipe with sweet and sour onion jam is a winner!
Roast chicken pieces smothered in balsamic onion jam will hae your guests coming for seconds and thirds!Succulent chicken pieces baked in a sweet and sour balsamic onion jam. The full printable recipe is on our website at
For more Learn to Cook videos like this, please subscribe to our channel!
Beautifully succulent and tender chicken pieces baked in a sweet and sour balsamic onion jam.
Ingredients
3 Tbsp. oil
2 large onions, chopped
¼ cup balsamic vinegar
¼ cup red wine
½ cup treacle sugar (or brown sugar)
2 cloves garlic finely sliced
salt
pepper
1 chicken, jointed
Instructions
Sauté onions and garlic in oil until they are soft and brown, about half an hour. Add vinegar, wine, salt and pepper. Allow the vinegar to cook out for about 5 minutes. Add brown sugar and stir until sauce thickens.
Arrange the chicken pieces in a roasting pan
Spread jam sauce over chicken and bake for 1½ hours uncovered, or, for softer chicken, bake for 1 hour covered and 30 minutes uncovered.
PAN-SEARED CHICKEN with ONION JAM and ENSALADANG TALONG in ORANGE VINAIGRETTE | QUICK AND EASY
This one recipe is simple but I gave it a twist. This is my Lola Gloria's Fried Chicken marinade and I added Onion Jam to contrast the saltiness and also a side dish of Ensaladang Talong would be nice, I think, but I wanna try to be fancy and put Orange Vinaigrette instead.
Let me know in the comments section what you think of this recipe ????
INGREDIENTS:
2 large pcs chicken thigh fillet (about 500g)
Marinade:
2tbs Soy Sauce
1/2 cup calamansi juice
Pepper
Onion jam:
1 medium sized onion
1/4 cup Olive oil
2 tbsp brown sugar
Ensaladang Talong:
2 pcs of egg plant
1 small onion sliced thinly
1 tomato sliced thinly
10 leaves of Cilantro
Blue ternate flower (garnish)
Vinaigrette:
1/2 cup orange juice
1/4 cup calamansi juice
1/4 cup olive oil
Salt
Pepper
WHAT TO WATCH NEXT?:
McDonald's Chicken Fillet ala King BUT BETTER!! -
THE CRISPIEST CHICKEN SKIN!! -
LUGAW OVERLOAD (Rice Porridge) -
BEEF PARES | RETIRO-STYLE Pares | Pares Food Hack -
Spaghetti Aglio E Olio (know the EASY TECHNIQUE!) -
Caramelize Onions
#caramelized #onions #recipe #cooking #foodie #for #you #sugar #and #soul
Ingredients
Several medium or large onions, yellow, white, or red
Extra virgin olive oil
Butter, optional
Kosher salt
Sugar, optional
Balsamic vinegar, optional
Method
1. Cut the onions root to tip:
Slice 1/2-inch off the stem ends of the onions and the roots off of the root end. Place the onions cut side down on the cutting board. Cut them in half through the root end. Peel back the peels from the onions.
Lay the onions cut side down and make angled cuts into each onion, aimed at the center, cutting almost all the way, but not completely through the root end. Make the cuts to your desired level of thickness.
The root end will help hold the onion together as you cut it, making it easier to cut. Then cut a V in the root end to cut out the tough root holding the slices together.
2. Heat the olive oil and add the onion:
Use a wide, thick-bottomed sauté pan for maximum pan contact with the onions. Coat the bottom of the pan with olive oil, or a mixture of olive oil and butter, if using (about 1 teaspoon per onion).
Heat the pan on medium high heat until the oil is shimmering. Add the onion slices and stir to coat the onions with the oil. Spread the onions out evenly over the pan and let cook, stirring occasionally.
Depending on how strong your stovetop burner is you may need to reduce the heat to medium or medium low to prevent the onions from burning or drying out.
After 10 minutes, sprinkle some salt over the onions, and if you want, you can add some sugar to help with the caramelization process. (I add only about a teaspoon of sugar for 5 onions, you can add more.) One trick to keeping the onions from drying out as they cook is to add a little water to the pan.
3. Stir the onions every few minutes:
Let the onions cook for 30 minutes to 1 hour more, stirring every few minutes. As soon as the onions start sticking to the pan, let them stick a little and brown, but then stir them before they burn.
The trick is to leave them alone enough to brown (if you stir them too often, they won't brown), but not so long so that they burn. After the first 20 to 30 minutes you may want to lower the stove temperature a little, and add a little more oil, if you find the onions are verging on burning.
A metal spatula will help you scrape up the browned bits from the bottom of the pan as the caramelization proceeds. As the onions cook down, you may find you need to scrape the pan every minute, instead of every few minutes.
Continue to cook and scrape, cook and scrape, until the onions are a rich, browned color. At the end of the cooking process you might want to add a little balsamic vinegar or wine to help deglaze the pan and bring some additional flavor to the onions.
Store refrigerated for several days in an air-tight container.
How to Caramelize Onions in Record Time Without Sacrificing One Ounce of Flavor
Buy Our Winning Nonstick Skillet:
Buy Our Winning Silicone Spatula:
Buy Our Winning Prep Bowls:
Get the Full Recipe for Caramelized Onions:
The key to quicker caramelized onions is the ingredient we least expected: water. Here's what you need to know about buying a santoku knife:
Here's how to break down a chicken for parts:
We start our caramelized onions in a covered nonstick skillet over high heat with ¾ of cup water. The water and steam help the onions quickly soften. Then we remove the lid, lower the heat to medium-high, and press the softened onions into the bottom and sides of the skillet to allow for maximum contact with the hot pan. Instead of finishing with sugar or honey as many recipes call for, we add baking soda, which speeds up the reaction that converts flavorless inulin (a polysaccharide present in onions) to fructose.
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us: