Grilled Chicken with Figs & Cipollini Onions

Episode: 
KCTS 9 Cooks

Grilled Chicken with Figs & Cipollini Onions
recipe courtesy of Kathy Patterson, Langley

Balsamic Marinade
1/4 cup olive oil
2 tablespoons balsamic vinegar
3 cloves garlic, minced
2 teaspoons kosher salt
1 teaspoon dried or 2 teaspoons fresh thyme
1/2 teaspoon coarse ground pepper

4 boneless and skinless free range chicken breast halves
1 pint fresh figs, quartered
6 ounces balsamic-cured pickled cipollini onions

In a shallow dish or resealable plastic bag, combine marinade ingredients and add chicken breasts. Marinate for 2 to 4 hours. Remove chicken and reserve marinade.

Preheat oven to 400 degrees. Heat a ridged grill pan (or cast iron skillet) until smokin’ hot on the stove top. Sear each breast, presentation-side down, for 3 to 4 minutes. If you are using a grill pan, make that cool criss-cross design. Turn, and sear the other side for a couple more minutes. Transfer chicken to an oven-proof dish, pour the reserved marinade on, and bake, covered, for 15 to 20 minutes, or until internal temperature registers 160 degrees. Remove from oven, cover loosely with foil and let rest.

Sauté the figs and onions over medium-high heat with 1 tablespoon olive oil. Heat just through, then add a good splash of balsamic vinegar and let the mixture reduce down for about 2 to 3 minutes. Slice each chicken breast in about 4 diagonal slices.

Place the fig and onion mixture on a serving platter and top with the chicken. This goes great with a good risotto and fresh green beans. And, of course, a bottle of great red wine.

Rather than buying prepared onions, try this tasty recipe, perfect as a side dish in itself.

Balsamic Cipollini
serves 4

2 pounds cipollini onions
4 tablespoons extra virgin olive oil
3 tablespoons unsalted butter
2 tablespoons sugar
1 cup balsamic vinegar
1 cup water
1 teaspoon finely chopped fresh rosemary leaves

The hardest part of this recipe is peeling the onions. For best results, put onions in a pasta basket and blanch them in boiling water for 30 seconds or so, then top, tail and peel. You may lose a couple of layers in the process of getting to the good part.

In a large saute pan over medium-high heat, heat olive oil until hot. Add butter and cook until foaming subsides. Add onions and saute until light golden brown, about 8 to 10 minutes. Add sugar, balsamic, rosemary and water; bring liquid to a boil.

Cook onions uncovered about 10 minutes, until just cooked. If the pan liquid starts to dry up, add more water a little at a time. You don’t want to overcook the onions, and the sauce should lightly coat them. Transfer onions to a covered casserole and keep warm, or allow to cool if you are using them later.

Comments

03/30/14

I am sure I don't know if it pork or chicken in the picture. But either meat--using either chicken breast or pork loin or pork tenderloin would work beautifully in this recipe. Try using Trader Joe's frozen cipollini onions to speed up preparation.

03/28/14

Looks like pork to me too. But after being marinaded in a balsamic concoction and then grilled, it probably does changed somewhat in appearance. But those recipes sure sound great!

03/28/14

I thought the same !! looks like Pork

03/28/14

Looks like a good recipe, but I don't think that's chicken in the photo!

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