Spring
onions are one of my favorite delights of the season—fresh, sweet bulbs with
bright green stalks, ready for eating raw in a salad or pan-searing, as in this
recipe. A little golden brown color brings out the onion’s natural sweetness
and deepest flavor—and it takes only a few minutes.
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Spring Onions |
Here,
everything cooks in one pan—chicken, onions, and sauce. Apricot preserves melt
into sweet, buttery goodness along with orange juice and a little soy sauce for
a quick, easy, and very flavorful sauce for the meat and vegetable. It’s not a
“saucy” sauce, however—more like a slightly thick glaze. Whatever you call it, it tastes good!
Note: To trim the spring onions, simply cut off a thin slice from the bulb, then cut off a couple inches of the long green stalks.
And a tip: The key to great searing is a
heavy pan. A large, cast-iron skillet works best.
Serves 4
Ingredients
- 2 tbsp
olive oil
- 4 6-oz
boneless, skinless chicken breast halves
- sea salt
- freshly
ground black pepper
- 6 spring
onions, trimmed and cut lengthwise in half
- 1 tbsp
unsalted butter
- 1/2 cup
apricot preserves
- 1/4 cup orange
juice
- 2 tsp soy
sauce
- 1 tsp
chopped fresh rosemary
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Trimmed Onions |
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Halved Onions |
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Sauce Ingredients |
Preparation
- Heat
a large, heavy (preferably cast-iron) skillet over medium heat and add the
olive oil, swirling to coat. Season the chicken with salt and pepper and add to
the skillet. Cook until golden on the bottom, 7-8 minutes.
- Turn
the breasts over and scatter the spring onions around them. Sear the chicken
until golden on the other side and just cooked through, 7-8 minutes longer.
Cook the onions, stirring frequently, until softened and golden, 7-8 minutes. (Tip:
Lay a sheet of aluminum foil lightly over the skillet to help retain moisture
as the chicken finishes.)
- Transfer
the chicken and onions to a plate. Do not wipe out
the skillet.
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Chicken Beginning to Cook |
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Onions Added |
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Cooked Chicken and Onions |
- Reduce
the heat to medium-low heat and add the butter. When the butter has melted, add
the apricot preserves, orange juice, and soy sauce and season with salt and
pepper.
- Cook,
stirring frequently, until the sauce thickens slightly, 4-5 minutes. Stir
in the rosemary.
- Return
the chicken and onions (and any accumulated juices) to the skillet and stir
into the sauce, turning the chicken breasts to coat.
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Sauce Beginning to Cook |
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Rosemary Added to Cooked Sauce |
Plate the chicken, onions,
and sauce and serve right away.
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Pan-Seared Chicken and Spring Onions in Apricot Sauce |
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