Chicken With Caramelized Onions and Croutons

Chicken With Caramelized Onions and Croutons is a winner! This is an easy and delicious dish. It was made all the better by my home made Croutons! To us it is a derivative of Zuni Chicken, that we remember so fondly from San Francisco. The recipe in the New York Times is interesting because it gives NO  ingredients or steps. I think this is a wonderful idea for them to occasionally challenge their readers to improvise and figure out for themselves what to do in making this dish.

Hint: We added Raisins soaked in a mixture of Water and Sherry Vinegar, Shallots, Balsamic and Pistachios to the mixture along with small pieces of potatoes. I am ready to make this dish again! It was fantastic!

Chicken With Caramelized Onions and Croutons

New York Times

 

This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen.

This idea came to me from the great New York Times food reporter Julia Moskin. Scatter a bunch of sliced onions and shallots across the oiled bottom of a large pan, then put a bunch of chicken thighs on top, skin-side up. Season the thighs with salt and pepper, then slide the pan into a 425-degree oven to roast until the chicken is crisp on top and cooked through, about 35 minutes. Shake the pan every so often, and add wine or stock if the onions are browning too fast. Meanwhile, make some croutons from good, chewy olive-oil-tossed bread, toasting them until golden in a pan or in the oven alongside the chicken. They can be cut or torn up — no matter. Put the croutons on a warm platter, dump the contents of the roasting pan over the top and arrange the chicken on top of that, mixed with bitter greens. Boy howdy.