Photo: Lily Banse
Baked Chicken with Vidalia Onion Sauce
8 ingredients
Serves 4.
openrecipes
Sweet onions are markedly more mellow and sugary than typical cooking onions. Here, Georgia’s Vidalia onions are roasted to intensify their natural sugars and then combined with sherry, which contributes a distinctive nuttiness to the sauce.
Estimated Nutrition (whole recipe, rough)
363
Calories
32g
Protein
18g
Fat
13g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 Tbs. extra-virgin olive oil, plus more for roasting pan
- 4 bone-in, skin-on chicken breast halves, each about 3/4 lb.
- 2 1/2 tsp. kosher salt, plus more, to taste
- 1 tsp. freshly ground pepper, plus more, to taste
- 1 Tbs. minced fresh rosemary, plus sprigs for garnish
- 2 large Vidalia onions, about 1 1/2 lb. total, quartered
- 1/4 cup dry sherry
- 3/4 cup low-sodium chicken broth or stock
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes