Chicken with Currant Wine Glaze and Caramelized Onions
Serves: 4
  • 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
  1. Preheat the oven to 375°F.
  2. Rinse the chicken and pat dry. Lightly salt and pepper.
  3. 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.
  4. 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).
  5. Add the wine, chicken broth, currants, capers, rosemary and salt and bring to a boil.
  6. Place the chicken back in the skillet and spoon over with the liquid and onions and turn off the stove.
  7. Place the skillet in the oven and bake uncovered for 30 minutes, or until the sauce thickens and becomes a glaze.
Recipe by Cuisinicity at