Baked Caramelized Onions and Chicken

Ingredients

• 3 large yellow onions, thinly sliced
• 1/2 cup oil packed sun dried tomatoes, finely chopped
• 1 teaspoon salt
• 1 teaspoon Italian seasoning
• 1 teaspoon sweet paprika
• 1 teaspoon balsamic vinegar or glaze
• 1 bulb of garlic
• Olive oil or leftover sun-dried tomato oil, for drizzling
• 1.7 lb (770 g) chicken thighs, cut into bite-sized strips
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• Chopped parsley, to taste
• 1/2 cup heavy cream

Method

1. Preheat the oven to 400°F (200°C).
2. Slice the yellow onions thinly and transfer them to a 9x13 inch baking dish.
3. Chop the oil packed sun dried tomatoes finely.
4. Season the onions with salt, Italian seasoning, sweet paprika, and balsamic vinegar or glaze, then stir until combined.
5. Cut off the top of the garlic bulb and tuck it in the middle of the dish.
6. Drizzle the dish with olive oil or leftover sun-dried tomato oil, cover with foil, and bake for about 1 hour and 20 minutes, tossing halfway through.
7. After about an hour, check the onions and adjust cooking time for desired browning.
8. Season the chicken strips with onion powder, garlic powder, and salt.
9. Heat a drizzle of olive oil in a skillet over medium heat and fry the chicken in batches for 3 to 4 minutes per side.
10. Remove cooked chicken and set aside.
11. Roast onions and sun dried tomatoes undisturbed for at least 30 minutes before stirring.
12. Once onions are soft and golden, remove the garlic and squeeze out the roasted garlic into the dish.
13. Add the cooked chicken and chopped parsley to the onions.
14. Stir in heavy cream until combined.
15. Serve with crusty fresh bread or creamy mashed potatoes.