Barbecue Chicken With Onion Bacon Jam Food
BACON JAM
Steps:
- Add the bacon to a skillet over medium heat. Cook the bacon until it's just starting to brown slightly and render its fat, 3 to 4 minutes. Add in the chopped onions and stir to combine. Cook, stirring occasionally, until the onions are soft and almost melting into the bacon fat, 30 to 40 minutes. If the pan starts to look dry or is browning too much, add a splash of water to deglaze.
- Stir in the brown sugar, cayenne pepper and grated garlic, then add the balsamic vinegar. Cook until the sugar dissolves and the mixture is thick, about 5 minutes. Turn off the heat.
- Transfer the mixture to a food processor. Pulse until the bacon is chopped slightly finer, 5 to 6 pulses.
- To serve, top the toast with the bacon jam and garnish with chopped chives.
SKILLET CHICKEN WITH BARBECUE ONION
Barbecue chicken is a sure bet with guests, but it's also messy at times. My recipe lets you savor that flavor without a pile of napkins. -Evelyn Cleare, Miami, Florida
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium heat. Add chicken; cook 4-6 minutes on each side or until a thermometer reads 165°. Remove and keep warm., Add onion and red pepper to same pan; cook and stir 5-6 minutes or until tender. Add barbecue sauce; heat through. Serve with chicken.
Nutrition Facts : Calories 250 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 657mg sodium, Carbohydrate 21g carbohydrate (17g sugars, Fiber 1g fiber), Protein 23g protein.
ADIRONDACK BACON BBQ CHICKEN, APPLES AND ONIONS
If you don't have cooked chicken on hand, try Rachael's Poached Chickens recipe.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Heat a drizzle of EVOO in a saucepot over medium-high heat. Add the bacon and brown to crisp. Then add the garlic and onions and stir to soften, about 3 minutes. Add the ketchup, stock, syrup, mustard, Worcestershire, vinegar and pepper. Stir and simmer to thicken, 20 minutes.
- Heat a drizzle of EVOO in a large skillet over medium-high heat, add the butter and melt. Add the apples and red onions. Season with some salt, pepper and nutmeg. Cook to tender-crisp, 5 to 6 minutes. Add the chicken and sauce and combine. Cool and store for a make-ahead meal. Reheat over medium heat and serve the BBQ chicken, apples and onions on the rolls topped with cheese and pickles.
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