It has been a month since Valentine’s Day, but I still have not posted what I made for dinner. This year, I hosted a singles dinner for some of my girlfriends. I put on a red dress and matching red apron, covered my table in my grandmother Bunny’s blue and white tablecloth and lit candles–oh and I can’t forget I played the “Love Stinks” channel on Pandora.
I made chicken with caramelized pearl onions and almonds from America’s Test Kitchen. It was simple to make, and everyone loved it.
The chicken was flavorful and juicy–as most chicken with the skin on still is–and the onions were sweet and slightly crunchy. The almonds added an interesting textural crunch as well. I served the chicken with hear-shaped roasted potatoes, which I made by slicing potatoes and then cutting heart shapes with a cookie cutter. I tossed them in olive oil, salt and pepper and then baked them in the oven at 375 until fork tender.
Serves 4/America’s Test Kitchen
For the chicken
- 4 bone-in, skin on split chicken breasts (about 3 pounds)
- 1 tablespoon vegetable oil
- 1 (1-pound) bag frozen pearl onions, thawed
- 2 tablespoons unsalted butter
- 1 tablespoon brown sugar
- 1 tablespoon red wine vinegar
- 1/2 cup sliced almonds, toasted
- 2 tablespoons finely chopped fresh chives
Pat the chicken dry with a paper towel and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Cook chicken, skin side down, until well browned, about five minutes. Reduce heat to medium, cover, and cook until meat registers 160 degrees, about 15 minutes. Transfer chicken to platter and tent with foil.
Meanwhile, place onions in medium bowl and over tightly with plastic wrap. Microwave until just tender, about 5 minutes; drain well. (If you were raised like I was and don’t have a microwave and think putting plastic wrap in a microwave is creepy, then either steam the onions over the stove or boil them for five minutes.)
Melt butter in now-empty skillet over medium-high heat. Add onions, brown sugar, vinegar, and any accumulated chicken juices and cook until onions are caramelized, about five minutes. Stir in almonds, tossing to combine. Transfer to platter with chicken. Sprinkle with chives. Serve.