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Onion and garlic chicken




Source of Recipe


Mary Ellen


List of Ingredients





1 tablespoon olive oil

4 split chicken breasts, trimmed of excess fat

1 teaspoon kosher salt

1/2 teaspoon black pepper

1-2 purple onions, quartered

4 shallots, quartered

4-8 cloves garlic

1 tablespoon fresh rosemary leaves

1 teaspoon dried tarragon

1 cup chicken broth or water



Recipe



Preheat the oven to 350 degrees.

Place a large cast-iron or oven- proof skillet over medium-high heat and, when it is hot, add the oil. Sprinkle the chicken breasts with salt and pepper and place in the skillet, skin side down, one at a time, waiting about 30 seconds between additions. Cook until well browned on the first side, about 7 minutes. Transfer the chicken to a plate and add the onions, shallots, and garlic to the pan. Cook until all are well browned, about 4 minutes. Return the chicken to the skillet and add the rosemary and tarragon. Place the skillet in the oven and cook until cooked throughout, about 30-35 minutes.

With a slotted spoon, transfer the chicken, onions, shallots, and garlic to a platter. Return the skillet to a medium-high heat, add the chicken broth, and bring to a boil. Cook until reduced by half, about 3-5 minutes. Pour over the chicken and serve immediately.

Serves 4.