This dish always gets high praise. This is one of the recipes we featured on our healthy gourmet cooking tour of the central markets in Texas a few years back and WOW was the repetitive response at each and everyone of them! The blend of currants, caramelized onions and wine in this Chicken with Currant Wine Glaze is deliciously sweet, and the capers give it a perfect tanginess! It is quick and easy to prepare, but you need to make sure to schedule in the time to bake it in the oven for about 30 minutes so that it is glazed to perfection.
Chicken with Currant Wine Glaze and Caramelized Onions
- 4 free-range chicken half breasts skinless (under 2 lbs)
- 2 yellow onions peeled & thinly sliced
- 3 Tbsp olive oil extra virgin
- 1 cup red wine
- 1 cup fat free chicken stock unsalted, no added sugar
- 1/2 cup dry currants
- 2 Tbsp capers
- 1 1/2 tsp dry rosemary
- 1/2 tsp salt
- Preheat the oven to 375°F.
- Rinse the chicken and pat dry. Lightly salt and pepper.
- Heat olive oil in a heavy skillet that can also go in the oven and sear the chicken breasts or 4-5 minutes on each side so that the outside is a little golden but the chicken is still uncooked. Set aside on a plate for later.
- Add the sliced onions to the same skillet and cook for about 8-10 minutes while stirring occasionally so all the onion slices are coated with the olive oil and start to brown (not to worry, they will caramelize later in the oven).
- Add the wine, chicken broth, currants, capers, rosemary and salt and bring to a boil.
- Place the chicken back in the skillet and spoon over with the liquid and onions and turn off the stove.
- Place the skillet in the oven and bake uncovered for 30 minutes, or until the sauce thickens and becomes a glaze.