Go Back
–+ servings
5 from 2 votes
Print

Chicken with Currant Wine Glaze and Caramelized Onions

Servings 4
Author Catherine Katz

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
  • 1/2 cup dry currants
  • 2 Tbsp capers
  • 1 1/2 tsp dry rosemary
  • 1/2 tsp salt

Instructions

  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.