Creamy Lemon Balsamic Caramelized Onion Carbs....Need I Say More?
Some days you just need to come home and eat some carbs and binge Season 1 of RuPaul’s Drag Race. (Hot tip— seasons 1-5 just dropped on Amazon Prime Video if you are trying to have the best summer of your life.) For those days, I present you the creamy lemon balsamic caramelized onion pasta of your dreams! As an added bonus, it’s one pan dish— creating less time for dishes and more time for RuPaul to remind you that if you can’t love yourself how in the hell are you gonna love somebody else. Can I get an Amen?!
1 Teaspoon Olive Oil
2 Tablespoons Salted Butter
4-6 Boneless Skinless Chicken Thighs
1 Teaspoon Garlic Powder
Salt and Pepper to Taste
1 Cup Chopped Onions (Yellow or White)
4-6 Sprigs Fresh Thyme, Stems Discarded and Chopped
1 1/2 Teaspoons Crushed Red Pepper Flakes
2 Tablespoons Lemon Balsamic*
1 Cup Chicken Stock
1 Cup Heavy Cream
Set heavy cream on the counter top to allow to warm slightly.
Season chicken with garlic powder, salt, and pepper. Heat olive oil and butter in a large non-stick skillet over medium heat. Cook chicken thighs completely, about 8 minutes on each side. Remove chicken from pan and place on plate for the time being.
Caramelize the onions in the olive oil, butter, and rendered chicken fat until they are fragrant and reach a deep golden color.
Add fresh thyme, crushed red pepper, and lemon balsamic vinegar to the onions and stir until vinegar has nearly cooked out.
Whisk chicken broth slowly into the onion mixture. Bring to boil and then reduce to simmer for 5 minutes.
Remove pasta from heat and add heavy cream to mixture 1/4 cup at a time— careful not to let the cream separate in the pasta.
Submerge reserved chicken thighs in the sauce. Serve sauce and chicken pasta, rice, quinoa, etc.
* I highly recommend the Wild Groves Infused Vinegar Gift Set if you’re in a treat yo’ self mood!