![\"\"](\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/04\/ChickenCaramelizedOnionPrep.jpg?resize=300%2C166\")
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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.
\nRemove and discard any large stems from kale, chop into bite-size pieces. Trim and peel carrots. Halve lengthwise, then slice into \u00bc-inch thick half-moons. Halve, core, and dice apple into \u00bd-inch pieces. Halve, peel, and thinly slice onion. Finely chop parsley. Roughly chop walnuts.<\/p>\n![\"\"](\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/04\/ChickenCaramelizedOnionSalad.jpg?resize=300%2C166\")
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\nPlace kale in a large bowl, using your hands, massage kale (similar to how you would knead dough) until leaves are tender, 1 minute.
\nTip: Don\u2019t skip this step <\/strong>– massaging helps the kale leaves wilt slightly, lending a tender, not fibrous texture.) Add carrots and apple, toss to combine. Set aside.<\/p>\n![\"\"](\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/04\/ChickenCaramelizedOnionCaramelizeOnion.jpg?resize=300%2C166\")
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\nHeat a drizzle of oil in a large, preferably nonstick, pan over medium high heat. Add onion and cook, stirring occasionally, until browned and softened, 8-10 minutes.
\nAdd 2 tsp vinegar, \u00bc tsp thyme, 1 tsp sugar, and a splash of water. Cook, stirring occasionally, until caramelized and jammy, 2- to 3-minutes.
\nTip: <\/strong>If pan seems dry, stir in more splashes of water.) Season with salt and pepper.
\nTurn off heat, transfer to a small bowl. Wipe out pan.<\/p>\n![\"\"](\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/04\/ChickenCaramelizedOnionCookChicken.jpg?resize=300%2C170\")
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\nPat chicken dry with paper towels. Season all over with salt and pepper.
\nHeat a drizzle of oil in pan used for onion over medium-high heat. Add chicken 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![\"\"](\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/04\/ChickenCaramelizedOnionSauce.jpg?resize=300%2C170\")
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\nReturn caramelized onion to pan. Stir in stock concentrate, \u00bd tsp vinegar, and \u00bc cup water. Cook, stirring, until combined and thickened, 2- to 3-minutes.
\nRemove pan from heat. Stir in cr\u00e8me fra\u00eeche, cream cheese, half the parsley, and 1 TBS butter until combined.
\nTip: <\/strong>If sauce seems too thick, stir in water 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\")
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\nDrizzle dressing over salad, toss to coat.
\nDivide chicken and salad between plates. Pour sauce over chicken. Top salad with walnuts. Garnish everything with remaining parsley and serve.<\/p>\n","protected":false},"excerpt":{"rendered":"