Chicken Topped with Vino Cotto Caramelized Onions and Bacon Recipe
Chicken Topped with Vino Cotto Caramelized Onions and Bacon Recipe
Tender chicken topped with a scrumptious caramelized bacon, onions and vino cotto.
Recipe and photo by Deena Montillo
Verified Recipe ✅
Ingredients:
- 4 tablespoons extra-virgin olive oil, divided
- 1/2 Vidalia onion, chopped
- 1-1/2 tablespoons Hormel® Premium Real Crumbled Bacon® (*optional*)
- 2 ounces Vino Cotto di Montillo
- 4 6-ounce chicken breast halves, boneless, skinless, rinsed, drained (or substitute 8 chicken tenderloins, outer membrane removed)
- kosher salt
- freshly-ground black pepper
Directions:
- In a small nonstick skillet over medium-high heat, add 2 tablespoons olive oil, and bring to a shimmer. Add the onion and bacon. Season with salt and pepper to taste.
- Sauté, stir often, until the onion is caramelized.
- Drizzle vino cotto over the onion mixture, add more or less to taste. Reduce heat to low, and simmer for 1 minute, or until the vino cotto begins to bubble. Remove from heat, and set aside.
- If using chicken tenderloins, to remove the outer membrane if attached, lift the membrane, and with your other hand, glide a sharp knife under it, gently pressing downward against the chicken with the knife, while pulling the membrane upward, until it is removed. Do this for each tenderloin. Rinse and drain.
- In a 12-inch nonstick skillet over medium-high heat, add 2 tablespoons of olive oil, and bring to a shimmer, then add the chicken. Season with salt and pepper to taste.
- Turn the chicken often, and cook until golden brown on both sides.
- In the meantime, reheat the onion and bacon mixture.
- To serve, evenly distribute the chicken onto individual serving plates. Garnish with the onion and bacon mixture. Serve hot. SERVES 4
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