Serving this over rice and with a salad make a fantastic meal!
- 3 large onions, sliced
- 2 Tbsp. butter
- 2 tsp. kosher salt
- 6 cloves garlic, minced
- 1 jalapeno, seeded and minced
- zest of 1 lime
- 1/3 C. apple cider vinegar
- 1/3 C. lime juice
- 1 bay leaf
- 2 tsp. pepper
- 1 tsp cayenne
- 6 strips bacon, cooked and crumbled
- 1 C. white wine
- 1 C. heavy cream
- 1/2 C. parmesan cheese, grated
- 1/2 tsp. smoked paprika
- 1 tsp. ground allspice
- 1 large carrot, peeled and sliced
- 1 C. chicken broth
- salt and pepper to taste
Start caramelizing your onions by setting an electric skillet to 350° and melting the butter. Add a layer of onions, sprinkle with salt, then add another layer, again topping with salt. Layer in this fashion until all your onions are in the skillet. Do not stir for at least 10 minutes. Stir it up so the top onions can reach the bottom. Once they get a nice brown color to them, lower the heat to about 250° and continue to caramelize until a rich golden brown, about 30 minutes.
While onions are cooking, prepare your chicken by removing extra fat and chopping into bite size pieces. Add garlic, jalapeno, lime zest and juice, apple cider vinegar, bay leaf, pepper and cayenne to a large resealable ziplock back and smoosh to combine. Add chicken and refrigerate for at least 1 hour, up to 8.
When you remove chicken from fridge and dump the entire contents, plus carrots, allspice, and smoked paprika, into a large pan over medium heat. Simmer until chicken is mostly cooked, 10 minutes or so, stirring to prevent burning. Remove chicken from pan, add wine, and deglaze, getting any brown bits off the bottom.
Reduce by half, add chicken broth, bacon, and chicken to pan and simmer until reduced by about half again, about 15-20 minutes.
Add cream and parmesan, and stir to combine and get cheese melted, season with salt and pepper to taste, serve over rice.