Roasted Chicken with Caramelized Onions               

 tags (edit): Roast Bon Appetit Magazine @Vogel @Try Soon! Main Dish  

 

When I moved to Seattle last year, I found myself really missing my Studio City, California, neighborhood. There were so many great places to eat there, especially PINOT BISTRO. I am craving its roasted chicken with caramelized onions. Would you see if chef Miki Zivkovic would send me an order? If not, the recipe will do just fine. At the restaurant, the chicken is accompanied by shoestring fries sprinkled with chopped fresh parsley and the chef's own garlic-salt mixture.

Ingredients

3 heads Garlic cloves separated and peeled
1 cup whole milk
7 tablespoons olive oil
1/2 stick Butter
4 each onions cut into 1-inch pieces
1/3 cup balsamic vinegar
2 sprigs fresh thyme
1 each bay leaf
3 tablespoons whipping cream
2 each whole chickens (each about 3 1/2 pounds), split in half
1/4 cup Parsley chopped
 

Instructions
 Preheat oven to 400 ° F. Bring garlic cloves and milk to boil in heavy medium saucepan over high heat. Drain. Discard milk. Transfer garlic cloves to 8x8x2-inch metal baking pan. Add 3 tablespoons oil and toss to coat. Roast until golden, about 13 minutes. Cool slightly. Transfer garlic with its cooking oil to processor; blend to form paste. Season to taste with salt and pepper. (Garlic paste can be made 1 day ahead. Cover and refrigerate.)

Melt butter and 1 tablespoon oil in heavy large skillet over medium-low heat. Add onions and saute until golden brown, stirring occasionally, about 40 minutes. Add vinegar, thyme, and bay leaf. Simmer until liquid is reduced by half, about 3 minutes. Stir in cream. Season to taste with salt and pepper.

Meanwhile, preheat oven to 450°F. Heat remaining 3 tablespoons oil in heavy large nonstick skillet over high heat. Sprinkle chicken with salt and pepper. Working in 2 batches, add chicken, skin side down, to skillet and cook until skin is golden brown (do not turn), about 4 minutes.

Place chicken, skin side up, on large rimmed baking sheet. Roast until chicken is cooked through and juices run clear when thigh is pierced with knife, about 20 minutes. Spread garlic paste atop chicken halves, dividing equally. Bake until golden brown, about 5 minutes longer.

Rewarm onions over medium-low heat, stirring often. Spoon onions in center of 4 plates. Place chicken halves atop onions. Sprinkle with parsley; serve.

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Yields: 4 Servings
     Bon Appetit, September 2002

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