Wine-Braised Onion Chicken with Roasted Asparagus

Name: Wine-Braised Onion Chicken with Roasted Asparagus
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 servings
Cuisine: French
Ingredients: 1.5 tablespoon olive oil; 1 pound chicken breast (boneless, skinless); 0.5 yellow onion (large, thinly sliced); 2 clove garlic (minced); 0.5 cup dry red wine; 0.5 cup beef broth; 1 teaspoon fresh thyme leaves; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 0.5 pound fresh asparagus (trimmed); 2 slice crusty bread

Tender chicken breasts braised in a rich, savory red wine and caramelized onion sauce, served with perfectly roasted asparagus and crusty bread for dipping.

Prep: 20 min
Cook: 30 min
Total: 50 min
Servings: 2
Cuisine: French
Difficulty: Medium
Cost: $5.63/serving

Dietary

Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein

Ingredients

1.5 tablespoon olive oil
1 pound chicken breast (boneless, skinless)
0.5 yellow onion (large, thinly sliced)
2 clove garlic (minced)
0.5 cup dry red wine
0.5 cup beef broth
1 teaspoon fresh thyme leaves
0.5 teaspoon salt
0.25 teaspoon black pepper
0.5 pound fresh asparagus (trimmed)
2 slice crusty bread

Instructions

Preheat oven to 400°F (200°C).
Pat chicken breasts dry and season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Heat 1 tablespoon olive oil in an oven-safe skillet (like cast iron) over medium-high heat. Sear chicken for 3-4 minutes per side until golden brown. Remove chicken and set aside.
Add thinly sliced yellow onion to the skillet. Reduce heat to medium-low and cook, stirring occasionally, for 8-10 minutes until deeply caramelized and tender. Add minced garlic during the last minute of cooking.
Deglaze the pan with dry red wine, scraping up any browned bits. Let it simmer for 2-3 minutes until slightly reduced. Stir in beef broth and fresh thyme leaves. Bring to a simmer.
Return chicken breasts to the skillet, nestling them into the sauce. Sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. Transfer skillet to the preheated oven. Bake for 15-20 minutes, or until chicken is cooked through (internal temperature 165°F / 74°C).
While chicken braises, toss trimmed fresh asparagus with 1/2 tablespoon olive oil, a pinch of salt, and a pinch of black pepper. Roast on a separate baking sheet in the oven during the last 10-12 minutes of chicken cooking, or until tender-crisp.
Remove skillet and baking sheet from oven. Let chicken rest for a few minutes. Serve the wine-braised onion chicken with the rich sauce, roasted asparagus, and crusty bread for dipping.

Notes

Don't rush caramelizing the onions; this step develops deep flavor. Any leftover sauce is excellent served over rice or mashed potatoes.

Nutrition (per serving)

Calories: 530
Protein: 52.5 g
Carbohydrates: 26.1 g
Fat: 19.5 g
Fiber: 4.5 g
Sodium: 1100 mg
Saturated Fat: 3.8 g
Sugar: 7.2 g
Cholesterol: 135 mg