Name: Chicken with Caramelized Pearl Onions and Almonds
Total time: 30 min
Yield: Serves 4
Ingredients: 4 bone-in, skin-on split chicken breasts (about 3 pounds), halved crosswise; Salt and pepper; 1 tablespoon vegetable oil; 1 (1-pound) bag frozen pearl onions, thawed (see note); 2 tablespoons unsalted butter; 1 tablespoon brown sugar; 1 tablespoon red wine vinegar; 1/2 cup sliced almonds, toasted; 2 tablespoons finely chopped fresh chives

Why This Recipe Works

Bone-in chicken breasts provided more flavor than their boneless counterparts in our Chicken with Caramelized Pearl Onions and Almonds recipe. Instead of fresh pearl onions, we used frozen ones. Peeling fresh pearl onions is difficult and time-consuming; the frozen variety came prepeeled. Parcooking the onions in the microwave and then coating them in brown sugar allowed them to caramelize in just a few minutes.

Before You Begin

To facilitate browning, make sure the onions are thoroughly drained after microwaving in step 2.

Instructions

Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Cook chicken, skin side down, until well browned, about 5 minutes. Reduce heat to medium, cover, and cook until meat registers 160 degrees, about 15 minutes. Transfer chicken to platter and tent with foil.

Meanwhile, place onions in medium bowl and cover tightly with plastic wrap. Microwave until just tender, about 5 minutes; drain well.

Melt butter in now-empty skillet over medium-high heat. Add onions, brown sugar, vinegar, and any accumulated chicken juices and cook until onions are caramelized, about 5 minutes. Stir in almonds, tossing to combine. Transfer to platter with chicken. Sprinkle with chives. Serve.