Penny Pinching Epicure: Onion Smothered Chicken w/ White Wine Braised Baby Bok Choy

Earlier today, one of my Twitter buds tweeted a photo of his caramelized onion steak. It really put me in the mood for something smothered in sweet, slow cooked onions.

I decided on chicken since I didn't have any steak; originally, I planned to use broccolini (baby broccoli) for this recipe but they were out, so I got baby bok choy instead and it came out great! It takes a long time to cook the onions down low and slow so they release they sugars and caramelize, but it's so worth it. If you don't have time, you can just saute the onion regularly over medium high-heat.

Onion Smothered Chicken w/ White Wine Braised Baby Bok Choy

Ingredients:

4 tsp vegetable oil
3 small onions, quartered and sliced thinkly
3 boneless chicken breasts
1 tsp salt
1/2 tsp aleppo pepper (or red chili flakes)
1/4 cup white wine
4 baby bok choy, sliced in half length-wise

Directions:

1. Heat oil in a dutch oven or large skillet. Over medium-low heat, saute onions until soft and caramelized, 20-25 minutes, stirring occasionally.

2. Add chicken and cover with onion. Cook 1-2 minutes on each side to brown, sprinkle in salt and pepper and stir to coat, then add wine to deglaze pan. Raise heat until liquid is bubbling (you want to cook out some of the alcohol), turn down to a simmer, cover and cook 3-4 minutes more until chicken is no longer pink.

3. Remove chicken from pan and add baby bok choy, cut side down. Cover and cook 2-3 minutes, then turn over (cut-side up) and cook 1 minute more until core is soft and leaves are wilted but still very green.