Chicken with Caramelised Onions and Croutons
You need just a handful of basic ingredients to create this deeply flavoursome midweek meal of juicy chicken with caramelised onions and crunchy croutons. This "no-recipe" recipe is designed to be flexible, so trust your instincts when it comes to quantities.
From the book
The New York Times Cooking: No-Recipe Recipes
Flavour-focussed meal suggestions from the editor of NYT Cooking
From weeknight pasta dishes to warming casseroles
Designed to encourage your creativity in the kitchen
Introduction
My pal, the great New York Times food reporter Julia Moskin, gave me this recipe one day in an instant message when I confessed I had no idea what to make for dinner that night. Now I make this all the time.
Ingredients
| Onion | |
| Shallots | |
| Chicken thighs | |
| Wine or chicken stock | |
| Good bread | |
| Oil | |
| Bitter salad greens |
Method
Scatter a bunch of sliced onion and shallots across the oiled bottom of a large pan, then put a bunch of bone-in chicken thighs on top of them, skin-side up. Season the thighs with salt and pepper, then slide the pan into a 425°F/220°C 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 onion is browning too fast. Meanwhile, make some croutons from good, chewy olive oil–tossed bread cubes, toasting them in a pan until golden or in the oven on a sheet pan alongside the chicken. They can be cut or torn up—no matter. When everything’s done, put the salad greens on a warm platter, top with the croutons, dump the contents of the roasting pan over the top, and arrange the chicken on top of that. Boy howdy.
