This is one of my favorite go-to recipes. Not only do I usually have the ingredients on hand, it is also one of my favorite comfort foods.
Dan had to attend an all-day training yesterday at work. The company was gracious enough to provide lunch for everyone, but, to Dan’s dismay, sandwiches were the only option. He called to ‘vent’ his frustration and I asked, “Isn’t there anything else offered? A side? Even a salad?”, thinking there is usually a vegetarian option. He replied, “There is salad …. WITH CROUTONS!” He was limited to kettle chips and fruit. Note: Dan’s level of sensitivity is such that he would not be able to eat the salad even if he took the croutons out. ?
Celiac Lesson 1001: Always be prepared! We now know he should always bring his own food, just in case.
I knew he would be starving when he got home, and most likely feeling frustrated. What could be better in this case, but a bit of comfort food.
Then I opened my fridge.
Crap!
With finances tight after our move, we try to use our pantry as much as possible and only buy what we will use soon. And of course, it is the end of the week and about time for a grocery run!
So…Crap!
I almost always have onions, garlic, and rice on hand and lemons and herbs from our garden – one of the bright sides of living in California again. And there was still some chicken left from our last bulk purchase.
Perfect! I will make one of my favorites: Lemon Chicken with Caramelized Onions and Savory Herbed Rice.
There is nothing more comforting than caramelized onions!
Lemon Chicken & Caramelized Onions with Herbed Rice:
Preheat oven to 375 F.
Get your rice cooking: rinse 2 cups of rice over cold water in a mesh strainer, add to rice cooker with 4 cups of water.
Using an oven safe pan – I am using my favorite Dutch oven – drizzle olive oil over the bottom of the pan and heat over med-high heat.
While your oil is heating mince 2-4 cloves of garlic and add to pan, careful not to burn.
Now, I love garlic!! So, I always add a lot – 4 cloves. But, use your judgment, 2,3,4, none ? It’s up to you.
Slice your onion.
Add to hot pan with salt and pepper.
The salt will draw out the moisture of the onions, which makes for great caramelization.
Tip: If you use organic onions, save the outer layers and ends of your onions to be used in your stock at a later time. Since, we use onions in almost every dinner, I’ve started putting them in a zip lock bag and save them in the freezer until I make stock again.
Let the onions cook for about 3-7 minutes depending on how much caramelization you like. Again… use your judgment.
Look for this browning on the bottom of the pan.
While the onions caramelize, I gather herbs from our garden, to be used in the rice. Today I used rosemary and sage from the garden and dried lavender I had in my cupboard.
Once the onions are caramelized, deglaze the pan with stock or white wine.
Using a wooden spoon, scrap the bottom of your pan to get all of that amazing caramelized goodness off. Daniel, lovingly told me this is called fond.
Next, salt and pepper one side of your chicken breast.
Place salted side down in pan. Salt and pepper other side of chicken.
Sear both sides of chicken in the onions and garlic.
While the chicken is searing, zest lemon and chop your herbs.
Tip: when chopping herbs such as sage or basil, stack each leaf on top of each other and roll together. This technique makes it easier to have a uniform chop.
After I’ve roughly chopped the herbs, I like to crush them in a mortar and pestle to bring out more flavor. But this step is completely optional.
The chicken will be ready to flip when you can easily lift off the bottom of the pan.
Add the juice of the same lemon you zested earlier to the chicken and place in oven to finish baking for 10- 15 min. or until chicken is fully cooked.
Once the rice is ready, add to a large mixing bowl; mix in zest and herbs. Salt and pepper to taste.
The lemon cuts through the richness of the caramelized onion and adds that extra layer of flavor to each bite.
Savory and Comforting!!
We enjoyed this meal with an amazing bottle 2007 Stoller Pinot Noir, from the winery Dan worked for back in Oregon.
