Prep: <\/strong> Make salad: <\/strong> Caramelize onion: <\/strong> Cook chicken: <\/strong> Make sauce: <\/strong> Finish & serve: <\/strong> with Apple, Walnut & Carrot Salad Yield: 2 Onion is cooked until sweet and jammy, adding astonishing depth to a creamy, rich pan sauce for chicken. Caramelized onion is also the flavor bridge that connects the savory chicken to a sweet \u2018n\u2019 tangy side salad dressed with honey Dijon dressing. Prep: 10 Cook: 35 6oz carrots \u00bcoz parsley 5tsp white wine vinegar 1oz chicken stock concentrate 1\u00bdoz honey Dijon dressing 1apple 1yellow onion \u00bdoz walnuts 4oz kale 1tsp dried thyme…<\/p>\n
\nWash and dry produce.<\/strong>
\nRemove and discard any large stems<\/strong> from kale,<\/strong> chop into bite-size pieces. Trim and peel carrots.<\/strong> Halve lengthwise, then slice into \u00bc-inch thick half-moons. Halve, core, and dice apple<\/strong> into \u00bd-inch pieces. Halve, peel, and thinly slice onion.<\/strong> Finely chop parsley.<\/strong> Roughly chop walnuts.<\/strong><\/p>\n
\nPlace kale<\/strong> in a large bowl, using your hands, massage kale<\/strong> (similar to how you would knead dough) until leaves<\/strong> are tender, 1 minute.
\nTip: Don\u2019t skip this step <\/strong>– massaging helps the kale leaves<\/strong> wilt slightly, lending a tender, not fibrous texture. Add carrots and apple, toss to combine. Set aside.<\/p>\n
\nHeat a drizzle of oil<\/strong> in a large, preferably nonstick, pan over medium high heat. Add onion<\/strong> and cook, stirring occasionally, until browned and softened, 8-10 minutes.
\nAdd 2 tsp vinegar,<\/strong> \u00bc tsp thyme,<\/strong> 1 tsp sugar,<\/strong> and a splash of water.<\/strong> Cook, stirring occasionally, until caramelized and jammy, 2- to 3-minutes.
\nTip: <\/strong>If pan seems dry, stir in more splashes of water.<\/strong>\u00a0Season with salt<\/strong> and pepper.<\/strong>
\nTurn off heat, transfer to a small bowl. Wipe out pan.<\/p>\n
\nPat chicken<\/strong> dry with paper towels. Season all over with salt<\/strong> and pepper.<\/strong>
\nHeat a drizzle of oil<\/strong> in pan used for onion<\/strong> over medium-high heat. Add chicken<\/strong> and cook until browned and cooked through, 3- to 5-minutes per side.
\nRemove from pan and set aside. Cover to keep warm.<\/p>\n
\nReturn caramelized onion<\/strong> to pan. Stir in stock concentrate<\/strong>, \u00bd tsp vinegar,<\/strong> and \u00bc cup water.<\/strong> Cook, stirring, until combined and thickened, 2- to 3-minutes.
\nRemove pan from heat. Stir in cr\u00e8me fra\u00eeche, cream cheese,<\/strong> half the parsley,<\/strong> and 1 TBS butter<\/strong> until combined.
\nTip: <\/strong>If sauce<\/strong> seems too thick, stir in water<\/strong> 1 TBS at a time.<\/p>\n![\"\"](\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/04\/ChickenCaramelizedOnionServe.jpg?resize=300%2C170\")
<\/p>\n
\nDrizzle dressing<\/strong> over salad,<\/strong> toss to coat.
\nDivide chicken<\/strong> and salad<\/strong> between plates. Pour sauce<\/strong> over chicken.<\/strong> Top salad<\/strong> with walnuts.<\/strong> Garnish everything with remaining parsley<\/strong> and serve.<\/p>\n","protected":false},"excerpt":{"rendered":"