Chicken With Caramelized Onions and Croutons

By Sam Sifton

Chicken With Caramelized Onions and Croutons
David Malosh for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.
Rating
4(1,317)
Comments
Read comments

This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen.

This idea came to me from the great New York Times food reporter Julia Moskin. Scatter a bunch of sliced onions and shallots across the oiled bottom of a large pan, then put a bunch of chicken thighs on top, skin-side up. Season the thighs with salt and pepper, then slide the pan into a 425-degree oven to roast until the chicken is crisp on top and cooked through, about 35 minutes. Shake the pan every so often, and add wine or stock if the onions are browning too fast. Meanwhile, make some croutons from good, chewy olive-oil-tossed bread, toasting them until golden in a pan or in the oven alongside the chicken. They can be cut or torn up — no matter. Put the croutons on a warm platter, dump the contents of the roasting pan over the top and arrange the chicken on top of that, mixed with bitter greens. Boy howdy.

Sam Sifton features a no-recipe recipe every Wednesday in his What to Cook newsletter. Sign up to receive it. You can find more no-recipe recipes here.

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ratings

4 out of 5
1,317 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Judy Dederick

These columns are great for seniors like me who cooked for decades and need just a little boost to interest us in making special meals again. Thank you, and keep it up!

Al Borden

You can add potatoes cut into small pieces with the onions. They absorb the chicken fat and emerge crisped and golden. Halved brussels sprouts also emerge well after 35 minutes under the thighs. Sprinkle in cayenne (and salt) on the vegetables for an extra kick, and rub some cayenne and salt under the chicken skin for an even heftier one. We do variants of this in our toaster oven (at 450--480) frequently.

Linda R

Added half of a lemon facedown while roasting the chicken then squeezed it over all when done. Delicious!

Margo Fonda, Charlotte

Thanks for all the extras for the meal! I had fingerling potatoes, 1/2 a red pepper, garlic and a small head of broccoli so I added it to the dish! (Broccoli about 10 minutes prior to finishing) The croutons and a bit of fresh arugula finished my version. Will make this again!

Katherine Roth

This is a deliciously simple dish to cook since the chicken requires no pre- browning or frying and is wonderfully crispy and flavorful! Smells fabulous too!

Angela Gyetvan

Love the inspiration & the notes! My version: marinated thighs in OO, dijon, honey & lemon juice. Started caramelizing onions & shallots on stovetop in cast iron skillet. Added fennel & large dice new potatoes & half a lemon. Also started croutons on stovetop. When veg was sufficiently started, added chix & popped in oven. Cooked for 15 minutes, added croutons, back in oven. Cooked an additional 10-15 min. Served with arugula. Definitely reminders of the beloved Zuni Café!

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.