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1
Please note the (*) for timingyou want the onions and chicken to get done at about the same time.
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2
Sprinkle chicken with salt and pepper or seasoned salt.
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3
Make sure to get seasonings on both sides.
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4
Set aside for a moment.
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5
Cook onions in a large skillet over medium heat with 2 teaspoons of the oil for 15 minutes, or until very soft and starting to brown.
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6
Add brown sugar (see note below *), and cook until onions are caramelized, another 20 minutes or so.
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7
Make sure to stir occasionally.
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8
Add sherry/wine and cook until the mixture is soupy thick.
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9
Add balsamic vinegar and heat through then set pan aside.
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10
* At about the time you add the brown sugar to the onions, in another large skillet over medium-high heat, heat 2 teaspoons oil.
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11
Once hot add chicken and cook chicken until lightly browned on both sides, turning once.
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12
Reduce heat to medium/medium-low, pour bourbon over chicken, cover the skillet, and simmer for 20-30 minutes, turning a few times, until chicken is cooked through and bourbon has reduced.
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13
The onions and chicken should be done about the same time, but if the onions get done sooner, youll want to reheat them a little before serving.
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14
Pour onion relish over top of the chicken and serve with the juices.
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15
This is great over rice or quinoa (or a mix).
