Roasted Chicken With Risotto And Caramelized Onions Meat Cookscentralcom Food

ROASTED GARLIC CHICKEN WITH CARAMELIZED ONIONS

Steps:

• Preheat oven to 400 degrees. Slice the top off the head of garlic, place on a piece of foil, sprinkle with salt, and drizzle olive oil over top. Roast about 30 minutes. Once cool enough to handle, squeeze the garlic into a small bowl and mash with a spoon into a paste.
• Melt the butter in a pan and saute the onions over medium heat for about 45 minutes. You want the onions to caramelize in their own sugars and take on a nice golden brown color. This may take up to an hour, depending on how dialed your heat is. If they turn black, it was too hot!
• Season the chicken breasts with salt, pepper, and thyme on both sides. Saute in olive oil over medium-high heat for about 2-3 minutes per side. You only want a nice golden crust here.
• Spread the roasted garlic paste over top of the chicken breasts and finish them in the 400 degree oven for about 10 minutes or until the juices run clear. Let the chicken rest on your cutting board for 5 minutes while you prepare the sauce from the pan drippings.
• Drain the excess olive oil from the pan and place over high heat. Deglaze with chicken broth and the optional wine, scraping the browned bits off the pan with a wooden spoon. You want to boil this rapidly and reduce it down to about a third of what it was (or until it's a nice sauce consistency). Taste and correct the seasoning with salt and pepper.
• To plate, slice the breasts diagonally, lay the slices one atop the next, drizzle with the sauce, and top with the carmelized onions.

ROASTED CHICKEN WITH CARAMELIZED ONIONS

Steps:

• Preheat oven to 400°F. Bring garlic cloves and milk to boil in heavy medium saucepan over high heat. Drain. Discard milk. Transfer garlic cloves to 8x8x2-inch metal baking pan. Add 3 tablespoons oil and toss to coat. Roast until golden, about 13 minutes. Cool slightly. Transfer garlic with its cooking oil to processor; blend to form paste. Season to taste with salt and pepper. (Garlic paste can be made 1 day ahead. Cover and refrigerate.)
• Melt butter and 1 tablespoon oil in heavy large skillet over medium-low heat. Add onions and sauté until golden brown, stirring occasionally, about 40 minutes. Add vinegar, thyme, and bay leaf. Simmer until liquid is reduced by half, about 3 minutes. Stir in cream. Season to taste with salt and pepper.
• Meanwhile, preheat oven to 450°F. Heat remaining 3 tablespoons oil in heavy large nonstick skillet over high heat. Sprinkle chicken with salt and pepper. Working in 2 batches, add chicken, skin side down, to skillet and cook until skin is golden brown (do not turn), about 4 minutes. Place chicken, skin side up, on large rimmed baking sheet. Roast until chicken is cooked through and juices run clear when thigh is pierced with knife, about 20 minutes. Spread garlic paste atop chicken halves, dividing equally. Bake until golden brown, about 5 minutes longer.
• Rewarm onions over medium-low heat, stirring often. Spoon onions in center of 4 plates. Place chicken halves atop onions. Sprinkle with parsley; serve.

ROASTED CHICKEN WITH RISOTTO AND CARAMELIZED ONIONS RECIPE

Steps:

• Directions Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Stir in the onions and saute for 15 to 20 minutes, or until the onions are a dark golden brown. Remove from heat, stir in the balsamic vinegar and set aside. Heat the remaining oil in a separate large skillet over medium heat. Stir in the rice and mix well. Let heat for about 2 minutes, then pour in the wine. Reduce heat to medium low and start pouring in the broth about 1 cup at a time. Add more broth as each cup is absorbed. Continue in this manner until all the broth is absorbed and the rice is al dente, about 20 minutes. Stir in the reserved onion mixture and allow to heat through. Remove from heat and stir in the butter and chicken. Season with salt and pepper to taste, and garnish each serving with fresh thyme.

CHICKEN, MUSHROOM AND CARAMELIZED ONION RISOTTO

Steps:

• Heat 2 tbsp olive oil over medium heat in a large skillet. When shimmering, add onion, garlic and mushrooms. Turn heat down to medium-low and saute slowly, stirring frequently, until onions are golden brown, 20-25 minutes. Add balsamic vinegar, stir well and set aside.
• Meanwhile, heat remaining oil in a saucepan over medium heat. When shimmering, add rice. Stir until rice turns opaque. Add white wine and simmer until nearly dry. Add chicken broth, 1/2 cup at a time, stirring frequently, waiting until each addition is nearly absorbed before adding the next. Continue adding hot broth until rice is fully cooked, about 40-45 minutes.
• Stir onions into rice. When heated through, remove from heat and add butter and chicken. Season with salt and pepper to taste. Garnish with thyme and parmesan cheese before serving.

ROAST CHICKEN BREASTS WITH 'RISOTTO'

Steps:

• To make the chicken, preheat the oven to 450 degrees. Heat a small skillet over medium heat. Add the fennel seeds and cook, stirring constantly until toasted, about 30 seconds. Let cool and grind in a spice grinder. Place in a small bowl and stir in the pepper, coriander and salt. Set aside 1 teaspoon of the mixture.
• Season the chicken on both sides with the remaining spice mixture. Melt the butter in a large ovenproof skillet, add the chicken and roast until the chicken is cooked through, about 10 minutes per side.
• Meanwhile, to make the risotto, heat the olive oil in a medium-size saucepan over medium-high heat. Add the garlic and cook until lightly browned. Add the potatoes, thyme and wine. Lower the heat to medium and cook, stirring constantly, until the wine has been absorbed, about 7 minutes.
• Add the squash and 3/4 cup of the chicken broth and cook, stirring, until the broth is absorbed, adding up to 3/4 cup more as needed until the vegetables are tender. This will take about 30 minutes altogether. Stir in the spinach leaves and Parmesan. Remove from heat and season with salt.
• Remove the chicken from the pan and pour off the excess butter. Add the 1/2 cup chicken broth and place over medium heat. Cook until reduced to 2 tablespoons, about 4 minutes. Stir into the risotto.
• Dust the rim of a small platter with the reserved spice mixture and arrange the chicken on the platter. Place the risotto in a bowl and serve.

ROASTED CHICKEN WITH CARAMELIZED ONIONS

Steps:

• Preheat oven to 400°; bring garlic and milk to boil; drain and discard milk; in a small metal baking pan toss garlic with 1 T oil; roast 13 minutes or until golden; cool a bit and put the garlic and it's cooking oil in a food processor; process to a paste; sprinkle with salt and pepper and set aside.
• Saute the onions in the butter and 1 T oil over medium-low heat; cook until golden, about 40 minutes; add vinegar, thyme and bay leaf and simmer until liquid is reduced by half, about 3 minutes; stir in cream and salt and pepper; set aside.
• While the onions are sauteing, preheat the oven to 450°; heat the remaining 1 T of oil in a large skillet; salt and pepper the chicken; place skin side down in skillet and cook until golden brown on one side only, about 4 minutes.
• Place chicken, skin side up, on a rimmed baking sheet and roast until internal temperature is 180°; spread garlic paste atop chicken pieces and bake another 5 minutes, until golden brown.
• Rewarm onions over medium-low heat; to serve plate onions and place 2 pieces of chicken atop them; garnish with parsley.

RISOTTO WITH CHICKEN AND CARAMELIZED ONIONS

Steps:

• In a large, heavy saucepan, heat 1/4 cup of the oil over medium-high heat. Add the onions and leeks and saute until the onions turn golden brown (about 15 minutes).
• Add the Madeira to deglaze the pan, stirring to scrape up the browned bits from the bottom of the pan. Cook over medium-high heat to reduce the liquid by half.
• In another saucepan, bring the chicken stock to a gentle simmer and maintain over low heat.
• Add 1 cup of the simmering stock to the onion mixture and continue cooking over medium-high heat until the liquid has reduced and the mixture is quite thick (about 15 minutes longer). Set aside.
• While the onions simmer, in another large heavy saucepan, heat the remaining 1/4 cup olive oil over medium heat. Add the rice and stir until each grain is well coated with oil and translucent with a white dot in the center (about 3 minutes).
• Add the simmering stock a ladleful at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed (but the rice is never dry on top) before adding the next ladelful. Save 1/4 cup of stock to add at the end.
• When the rice is tender to the bite but slightly firm in the center and looks creamy (about 20 minutes), stir in the chicken. Cook to heat through, about 1 minute.
• Remove from the heat and stir in the butter, caramelized onion mixture, and reserved 1/4 cup of stock. Season to taste with salt and pepper and serve at once.