Embarrassingly Simple Utterly Delicious Chicken With Onions Food

EMBARRASSINGLY SIMPLE, UTTERLY DELICIOUS CHICKEN WITH ONIONS

Steps:

• Put the chicken in a baking pan. Sprinkle with garlic powder. (Don't be skimpy; you can never have too much garlic on chicken!).
• Lay the onion pieces atop the chicken, spreading them around.
• Unceremoniously, pour the wine over the chicken.
• Cover and bake at 350F for 90 minutes; then uncover and bake for another 30 minutes to get nice, crispy onions, and a lovely glazed skin.

FOUR-STEP LEMON-ONION CHICKEN

Steps:

• Season the chicken with the dried thyme, and salt and pepper to taste. Heat a large saute pan over medium heat and add the olive oil. Put the flour in a shallow dish. Working in batches, dredge the chicken in the flour and add to the pan; saute until cooked through, about 3 minutes per side. Transfer to a plate and tent with aluminum foil.
• Add the red onion and fresh thyme to the pan and cook over low heat, stirring occasionally, until aromatic, about 5 minutes.
• Combine the wine, chicken broth and the juice of 1 lemon in a bowl. Turn the heat under the pan to high and deglaze with the broth mixture, scraping up the pan with a wooden spoon. Cook until the liquid starts to reduce, about 10 minutes. Remove from the heat and whisk in 1 1/2 tablespoons butter. Season with salt and pepper.
• Meanwhile, put the spinach in a microwave-safe dish and add 3 tablespoons water; cover loosely with plastic wrap and microwave until hot and wilted, 5 to 6 minutes. Drain and toss with the remaining 1/2 tablespoon butter, the juice of the remaining lemon, and salt and pepper to taste. Arrange on a platter and top with the chicken. Spoon the sauce on top.

CHICKEN WITH BABY ONIONS

Steps:

• Melt 2 tablespoons butter in heavy large skillet over high heat. Season chicken thighs with salt and pepper; sprinkle chicken on all sides with flour. Add chicken and pearl onions to skillet and sauté until chicken is golden, about 3 minutes per side. Add 1 cup canned low-salt chicken broth, 1/3 cup white wine, 4 bay leaves and 1 tablespoon dried thyme. Bring liquid to boil.
• Reduce heat to medium low, cover and simmer until chicken and onions are cooked through, about 25 minutes. Uncover and simmer until sauce thickens, about 8 minutes.
• Transfer chicken and onions to plates. Season sauce with salt and pepper; spoon over chicken.

EMBARRASSINGLY EASY BARBECUE CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix the cola and ketchup in a 9x13 inch baking dish. Add the chicken pieces, turning to coat well. Bake skin side down for 30 minutes. Turn and bake for an additional 30 minutes. Let cool for 10 minutes and serve!

EASY ONION CHICKEN

Steps:

• With rolling pin, crush onion soup mix in the pouch.
• Combine soup mix, bread crumbs, cheese& pepper.
• Dip chicken in egg; coat with crumb mixture.
• Arrange chicken on baking sheet.
• Drizzle with butter.
• Bake at 400 for 20 minutes.
• Garnish with green onion.

CHEESY CHICKEN MELT WITH ALL OF THE ONIONS RELISH

Steps:

• Heat a large sauté pan with 2 teaspoons of the vegetable oil over high heat until it is smoking. Season the chicken with 3⁄4 teaspoon of the salt and gently place it in the pan. Cook on one side until almost cooked all the way through, about 5 minutes. Flip the chicken and cook on the other side for about 30 seconds, or until it is no longer pink. Transfer the chicken to a plate to rest.
• Immediately add the yellow onion and the remaining 2 teaspoons vegetable oil to the pan. Stir and cook for 5 minutes, or until the onion is dark and smells amazing but is not burnt. If it's getting too dark, lower the heat. Add the vinegar, along with the liquid that has collected on the plate where the chicken is resting, and turn the heat to low. Simmer the onion for 2 to 4 minutes, or until the liquid has evaporated. Transfer the onion to a bowl, using a rubber spatula to scrape the pan out completely. When the onion has cooled down a little, about 5 minutes, add the red onion, scallions, fried shallots, and remaining 1⁄4 teaspoon salt and stir to combine.
• Melt 2 tablespoons of the butter in the same pan. Lay out two slices of bread on your work surface and place a slice of cheese on each. Top each piece of cheese with half of the onions, two pieces of chicken, and another slice of cheese, and cover with another slice of bread. Place the sandwiches in the pan with the melted butter. Cook over medium heat, about 3 minutes, until the cheese on the bottom slice is melted and the bread is nicely toasted. Add the remaining 1 tablespoon butter to the pan and flip the sandwiches. Cook them for another 1 to 2 minutes, until the cheese is melted and the bottom is toasty. Remove the sandwiches from the pan, cut them in half, and insert a frilly toothpick or cocktail sword near the top in each half and serve.

EMBARRASSINGLY EASY BARBECUE CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix the cola and ketchup in a 9x13 inch baking dish. Add the chicken pieces, turning to coat well. Bake skin side down for 30 minutes. Turn and bake for an additional 30 minutes. Let cool for 10 minutes and serve!