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
Author: Catherine Katz
Serves: 4
Ingredients
- 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)
- ½ cup dry currants
- 2 Tbsp capers
- 1½ tsp dry rosemary
- ½ tsp salt
Instructions
- 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.
Hi Catherine !! This dish was our Christmas dinner last night. Let me start out by saying I am not good with caramelizing, but made it any way. While not as popular as the Lemon Pistachio Chicken of a year ago, all plates were empty! I liked the Rosemary & Red Wine juice, since it didn’t caramelize, lol. Sides were the traditional String Beans, Sweet Potato Casserole, Baked Mac & Cheese. Everyone got sleepy, so Thumbs Up to us !!!! Dessert was Apple Cobbler & Oatmeal Gingerbread Cookies!! 🙂 🙂
It sounds so lovely Tracey!!!! I just love it all, regardless of the lack of caramelization (Hahahah!!), your guest are so lucky! 🙂
I froze this dish for a guest who didn’t make Christmas dinner. A week & a half later; his reply: “Alright what restaurant did you get this from.” lol
AWWWWWW Tracey I LOVE that he thought that!!!! Thank you so much for sharing with me!I ‘ll take some credit but, of course, it means that YOU did it SUPERBLY WELL!! 🙂
Only you & I know it didn’t caramelize!! 🙂 My mom taught me how to thicken a recipe if it didn’t do what was expected. But I didn’t want to mess this up so I didn’t. This is why I love your site it reminds me so much of being in the kitchen with her. Thank you !