Best Chicken Asparagus And Caramelized Onions Recipes

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ROASTED CHICKEN WITH CARAMELIZED ONIONS



Roasted Chicken with Caramelized Onions image

Provided by Miki Zivkovic

Categories     Milk/Cream     Chicken     Garlic     Onion     Roast     Sauté     Vinegar     Fall     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 11

3 heads of garlic, cloves separated and peeled
1 cup whole milk
7 tablespoons olive oil
1/4 cup (1/2 stick) butter
4 onions, cut into 1-inch pieces
2/3 cup balsamic vinegar
2 fresh thyme sprigs
1 bay leaf
3 tablespoons whipping cream
2 whole chickens (each about 3 1/2 pounds), split in half
1/4 cup chopped fresh parsley

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.

SPICY STIR-FRY CHICKEN AND ASPARAGUS



Spicy Stir-Fry Chicken And Asparagus image

Provided by Moira Hodgson

Categories     dinner, weekday, main course

Time 20m

Yield 4 servings

Number Of Ingredients 15

1 pound boneless chicken breast
1 egg white
1 tablespoon cornstarch
Coarse salt to taste
1 tablespoon rice wine or dry sherry
1 tablespoon soy sauce
1/2 cup chicken stock (preferably homemade)
6 tablespoons peanut or vegetable oil
1 clove garlic, minced
1 tablespoon fresh ginger, minced
3 scallions, sliced
3/4 pound asparagus, sliced on the bias in 1 1/2-inch pieces
1 tablespoon chili paste
1 teaspoon sesame oil
2 tablespoons fresh coriander leaves

Steps:

  • Cut the chicken in one-inch cubes. Beat the egg white lightly and mix it with half the cornstarch and salt to form a smooth paste. Set aside.
  • In another bowl, mix the rice wine, soy sauce, stock and remaining cornstarch to form a smooth paste.
  • Toss the chicken into the egg white-cornstarch mixture. Heat the oil in a wok or large skillet. Fry the chicken cubes until golden and remove with a slotted spoon. Drain on paper towels. Pour off the oil, leaving about one tablespoon in the wok.
  • Add the garlic, ginger and scallions and stir-fry for one minute. Add the asparagus and stir-fry for two minutes, or until bright green. Add the chicken and chili paste and mix thoroughly. Add the rice wine mixture and stir well. Just before removing from heat, stir in the sesame oil. Sprinkle with coriander and serve.

Nutrition Facts : @context http, Calories 444, UnsaturatedFat 27 grams, Carbohydrate 8 grams, Fat 33 grams, Fiber 2 grams, Protein 28 grams, SaturatedFat 5 grams, Sodium 664 milligrams, Sugar 3 grams, TransFat 0 grams

SKILLET CHICKEN WITH MUSHROOMS AND CARAMELIZED ONIONS



Skillet Chicken With Mushrooms and Caramelized Onions image

This comforting one-pot dinner is reminiscent of a rich French onion soup, but made in less time and with lighter ingredients. Cooking the onions in a hot, dry pan forces them to release their moisture, so that they shrink and become silky and sweet in 30 minutes. Serve everything directly from the pan, with some crusty bread to soak up all the juices, or shred the chicken and pile it on top of buttered noodles. For something green, stir in some spinach to wilt at the end or serve alongside a simple green salad or roasted broccoli.

Provided by Yasmin Fahr

Categories     dinner, weekday, poultry, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

5 tablespoons olive oil
2 tablespoons plus 2 teaspoons sherry vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1/4 teaspoon red-pepper flakes
Kosher salt and black pepper
1 1/2 pounds boneless, skinless chicken thighs, cut into 3-inch pieces
2 medium yellow onions, thinly sliced (about 4 cups)
3/4 pound cremini mushrooms, stems removed and thinly sliced (about 4 cups)
1/2 cup fresh flat-leaf parsley or dill leaves and fine stems, roughly chopped
1/4 cup grated Parmesan or pecorino (optional)
Bread or cooked pasta, for serving

Steps:

  • In a large mixing bowl, combine 2 tablespoons oil, 2 tablespoons vinegar, the honey, mustard, red-pepper flakes and 1 teaspoon salt; whisk until smooth. Pat the chicken dry and season with salt and pepper, then add to the mixture, coating it well. Set aside at room temperature, stirring it once while you make the onions.
  • Heat a 12-inch cast-iron or heavy skillet over medium-high until very hot, 1 1/2 to 2 minutes, then add the onions in an even layer. Season with salt, then cook, mostly undisturbed, for 4 minutes more, stirring every minute or so. Add the mushrooms, season with salt, and stir to combine. (It will look crowded, and that's OK.) Allow to cook mostly undisturbed until the mushrooms shrink and start to brown, about 4 minutes, stirring every minute or so.
  • Stir in the remaining 3 tablespoons olive oil and allow the onions to cook until they start to color, stirring and lowering the heat as necessary to avoid burning, about 2 minutes. Push the onions and mushrooms to the edges of the skillet, then add the chicken pieces to the center. Pour any remaining marinade (there will be very little) over the onions and mushrooms. Cook undisturbed for 4 to 5 minutes, then combine the chicken and vegetables and cook, stirring occasionally, until the chicken is cooked through, about 10 minutes more. (Reduce the heat to medium if the onions look like they are burning at any point.)
  • Add the remaining 2 teaspoons sherry vinegar, stirring and scraping up anything on the bottom of the skillet. Season to taste with salt.
  • Remove from the heat and top with the parsley and cheese, if using. Serve with bread or pasta.

ROASTED CHICKEN WITH CARAMELIZED ONIONS



Roasted Chicken with Caramelized Onions image

Roasted chicken smeared with roasted garlic and served with golden, sweet onions. So good. You can roast the garlic and caramelize the onions ahead to make the cooking and prep time more manageable.

Provided by sugarpea

Categories     Chicken

Time 1h40m

Yield 8 pieces chicken and onions, 4 serving(s)

Number Of Ingredients 12

1 1/2 heads garlic, separated and peeled
1/2 cup milk
3 tablespoons olive oil, divided
salt and pepper
2 tablespoons butter
2 onions, cut into 1 ",pieces
1/3 cup balsamic vinegar
1 sprig fresh thyme
1 bay leaf
1 1/2 tablespoons whipping cream
8 pieces chicken, about 3 pounds
2 tablespoons fresh parsley, chopped

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.

CHICKEN AND ASPARAGUS BAKE



Chicken and Asparagus Bake image

You can greet guests with a taste of springtime when this chicken and asparagus casserole is on the menu. It bakes in just half an hour. People savor the rich cheesy sauce, and it freezes well, too.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 10 servings.

Number Of Ingredients 13

1 medium onion, chopped
1/4 cup butter
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (8 ounces) mushroom stems and pieces, drained
1 can (5 ounces) evaporated milk
2 tablespoons chopped pimientos
2 teaspoons soy sauce
1/2 teaspoon pepper
1/4 teaspoon hot pepper sauce
2 cups shredded cheddar cheese
5 to 5-1/2 cups cubed cooked chicken
1 package (10 ounces) frozen cut asparagus, thawed
3 tablespoons chopped almonds

Steps:

  • In a large saucepan, saute onion in butter until tender. Stir in the soup, mushrooms, milk, pimientos, soy sauce, pepper and pepper sauce. Stir in cheese until melted., In a greased shallow 2-1/2-qt. baking dish, layer half of the chicken, asparagus and cheese sauce. Repeat layers. Sprinkle with almonds. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

Nutrition Facts : Calories 329 calories, Fat 20g fat (10g saturated fat), Cholesterol 104mg cholesterol, Sodium 617mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 29g protein.

ASPARAGUS WITH CARAMELIZED ONIONS



Asparagus With Caramelized Onions image

I saw this on a Rachel Ray episode on Food Network and thought I'd give it a try. I really enjoyed it. I made one change by adding the balsamic vinegar.

Provided by Chef Mean Green

Categories     Onions

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

3 tablespoons extra virgin olive oil
1 large onion, chopped
salt
1 lb asparagus, trimmed and cut into bite sized pieces on an angle
2 teaspoons Dijon mustard
1 teaspoon balsamic vinegar
1 tablespoon chopped fresh thyme leave
fresh ground black pepper

Steps:

  • Heat the extra-virgin olive oil, 3 turns of the pan, in a skillet over medium to medium-high heat.
  • Add onions and cook until caramel colored, stirring occasionally.
  • Pour 1-inch of water into a skillet and bring to boil.
  • Add salt and asparagus and cook 3 minutes, drain.
  • Stir mustard, balsamic vinegar, thyme and pepper into onions and toss with asparagus to coat.

Nutrition Facts : Calories 132.9, Fat 10.5, SaturatedFat 1.5, Sodium 46.3, Carbohydrate 8.7, Fiber 3.1, Sugar 3.3, Protein 3.3

ASPARAGUS AND CARAMELIZED ONION MATZOH FARFEL



Asparagus and Caramelized Onion Matzoh Farfel image

Make and share this Asparagus and Caramelized Onion Matzoh Farfel recipe from Food.com.

Provided by Miraklegirl

Categories     Onions

Time 35m

Yield 8 serving(s)

Number Of Ingredients 9

4 tablespoons olive oil or 4 tablespoons chicken fat
1 large Spanish onion, diced
2 bunches scallions, white part cut into 1/2 inch pieces, green part into 1 inch pieces coarse salt and freshly ground bl
coarse salt
fresh ground black pepper
1 bunch asparagus, trimmed, peeled, halved lengthwise, and cut into 1 inch pieces (about 1 pound)
2 eggs
3 cups farfel (or crushed matzo)
2 cups hot chicken stock

Steps:

  • Heat the oil or chicken fat in a large skillet over medium heat; add onion, lower heat and cook approximately 15 minutes, stirring frequently, until caramelized.
  • Add the white parts of the scallions and cook for 5 minutes.
  • Add the green parts of the scallions to the mixture, remove from heat, and set aside to cool.
  • Bring a small pot of water to boil, and add 1 tablespoon coarse salt.
  • When it returns to a boil, add the asparagus and blanch for 1 minute.
  • Drain and refresh in ice water.
  • When asparagus is cool, drain and add to onion mixture.
  • Mix the eggs with the farfel in a large skillet, and cook over medium heat, stirring often, to lightly toast and dry out the farfel.
  • Stir in the vegetables and half the stock.
  • Continue to stir until the liquid is absorbed.
  • Add the remaining stock and cook until just juicy.
  • Season to taste with salt and pepper.
  • Serve immediately.

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