Bourbon Chicken with Onion Relish

Please note the (*) for timing—you want the onions and chicken to get done at about the same time.

Sprinkle chicken with salt and pepper or seasoned salt. Make sure to get seasonings on both sides. Set aside for a moment.

Cook onions in a large skillet over medium heat with 2 teaspoons of the oil for 15 minutes, or until very soft and starting to brown. Add brown sugar (see note below *), and cook until onions are caramelized, another 20 minutes or so. Make sure to stir occasionally. Add sherry/wine and cook until the mixture is soupy thick. Add balsamic vinegar and heat through then set pan aside.

* At about the time you add the brown sugar to the onions, in another large skillet over medium-high heat, heat 2 teaspoons oil. Once hot add chicken and cook chicken until lightly browned on both sides, turning once. Reduce heat to medium/medium-low, pour bourbon over chicken, cover the skillet, and simmer for 20-30 minutes, turning a few times, until chicken is cooked through and bourbon has reduced. The onions and chicken should be done about the same time, but if the onions get done sooner, you’ll want to reheat them a little before serving.

Pour onion relish over top of the chicken and serve with the juices.

This is great over rice or quinoa (or a mix).