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Recipe by Tammy Israel

Caramelized Onion, Honey, and Chestnut Chicken

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Meat Meat
Easy Easy
6 Servings
Allergens

Contains

- Tree nuts
2 Hours, 30 Minutes
Diets

Full of flavor and easy to put together- you can’t go wrong with adding this chicken, caramelized onion and chestnut dish to your menu. For more delicious main dishes perfect for your Rosh Hashanah menu, see our recipe roundup. Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.

Ingredients

Chicken

  • 10 to 14 pieces chicken

  • 8 large or 10 medium onions, sliced thin

  • 1 cup Gefen Honey

  • 1 to 2 tablespoons oil

Directions

Prepare the Caramelized Onion, Honey, and Chestnut Chicken

1.

In a large non-stick, deep-dish pan, add onions and honey.

2.

Cook over medium-low heat for approximately 30 to 45 minutes until caramelized and browned. (At first, the onions will release a lot of water, but eventually the water will evaporate. Keep stirring while cooking and you’ll get deep golden onions).

3.

While the onions are cooking, season chicken with salt, pepper, and oil and place in a single layer in a roasting pan that has a tight-fitting lid.

4.

Once onions are ready, pour caramelized onion and honey mixture over chicken, spreading evenly to top all the pieces.

5.

Cover and bake at 350 degrees Fahrenheit for an hour and 20 minutes.

6.

Add in chestnuts, using a spoon to tuck them under the onions and around the chicken. Cover and bake for another 20 to 40 minutes until it’s deeply caramelized, golden, and fork tender.

Notes:

This freezes very well – just make sure to double wrap. You can also prep the onion mixture in advance, and then top and cook chicken when ready.
Caramelized Onion, Honey, and Chestnut Chicken

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Raquel Meerovici
Raquel Meerovici
3 months ago

This looks amazing. I prepped the onions, but how much do i caramelize/reduce it if it will go in the oven over the chicken? I just don’t want the onions to burn while the chicken gets ready!

Avigael Levi
Admin
Reply to  Raquel Meerovici
3 months ago

It really does! Step 2 should have the answer you’re looking for- Cook over medium-low heat for approximately 30 to 45 minutes until caramelized and browned. (At first, the onions will release a lot of water, but eventually the water will evaporate. Keep stirring while cooking and you’ll get deep golden onions). Does that answer your question?

Fayge
Fayge
9 months ago

This was delicious but I uncovered the last 20-40 minutes, not covered as the recipe said. Chestnuts will get hard if not covered in liquid though. Surprisingly doesn’t taste like honey.

Avigael Levi
Admin
Reply to  Fayge
9 months ago

We’re happy to hear that you enjoyed!
Were the chestnuts hard after cooking? Would love to hear your feedback.
To get more of the honey flavor, make sure to follow step 2 carefully. You can use a bit more honey for a sweeter flavor too.

Michael Molder
Michael Molder
10 months ago

2 hours to cook chicken? Seems too long to me. I get that it’s a relatively low temperature, but still. It seems to me that the chicken will be overdone.

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Feigi
Feigi
10 months ago

Would like to try this. Does it not need oil with onions? to sauté?

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Raquel
Raquel
Reply to  Feigi
10 months ago

You actually don’t need because you are not sauteing you are caramelizing so the honey will help with that.

Miriam Kaufman
Miriam Kaufman
10 months ago

will the chicken still taste good without the chestnuts. i

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TY M
TY M
1 year ago

Can i add the chestnuts in at the beginning of baking already (when i put the whole tray in the freezer)?
Thanks!

Tammy Israel
Tammy Israel
Reply to  TY M
1 year ago

Hi! Because the chestnuts are pre cooked, and the chicken cooks for long, I find it’s best to add them at the end. You can definitely freeze the chicken (with the chestnuts). It freezes amazing. Just double wrap. You can even add the chestnuts right before freezing and then just rewarm together when defrosting.

Sara Cohen
Sara Cohen
1 year ago

Ever since I saw this recipe a few years back, I’ve been making it every Rosh Hashana. The caramelization of the onions takes time but it’s worth the wait. Crowd pleaser.

Tammy Israel
Tammy Israel
Reply to  Sara Cohen
1 year ago

So happy you’re loving it!

Kayle Bayles
Kayle Bayles
1 year ago

Delicious! I’d cut down on the honey next time I make it.

Linda
Linda
1 year ago

What would happen if I tried this stovetop?

Raquel
Raquel
Reply to  Linda
1 year ago

I think it would work and still be delicious!

Heidi Cazes
Heidi Cazes
1 year ago

As th recipe says to cover tightly, I am concerned if the chicken will get golden, or should I fry it first?
My onions look great! I am increasing the recipe and did more onions (about 15). Took about an hour to caramelize, but worth it.

Raquel
Raquel
Reply to  Heidi Cazes
1 year ago

I think they will be fine in the oven and should become a nice color. You can definitley brown them on the stove top first but not sure it’s necessary.

Shulamis Daskal
Shulamis Daskal
1 year ago

As this is being billed as a Rosh Hashana recipe, It may be worth a reminder that many don’t eat nuts on Rosh Hashana

Raquel
Raquel
Reply to  Shulamis Daskal
1 year ago

Technically chestnuts are not a nut, but please consult your Rav about it.

Shifra Chait
Shifra Chait
1 year ago

If I’m allergic is there anything I can replace the chestnuts with? Thanks

Raquel
Raquel
Reply to  Shifra Chait
1 year ago

I would just skip them.

vivian czermak
vivian czermak
1 year ago

can chicken cutlets be used instead of chicken pieces?

Raquel
Raquel
Reply to  vivian czermak
1 year ago

You can try it, but you’d have to adjust the cooking time.

michaela kallus
michaela kallus
2 years ago

can I use silan instead of honey

Raquel
Raquel
Reply to  michaela kallus
2 years ago

Definitely!

Ayelet Trachtman
Ayelet Trachtman
2 years ago

so so good
made it for shabbos. everyone loved it
thank you all

Tammy Israel
Tammy Israel
Reply to  Ayelet Trachtman
2 years ago

So happy to hear!

Elizabeth Grossman
Elizabeth Grossman
2 years ago

How to I do chestnuts. Cook them in oven first before adding to chicken or cut open and place chestnut meat raw under chicken?

Tammy Israel
Tammy Israel
Reply to  Elizabeth Grossman
2 years ago

I always use the precooked ones that are already roasted…

Susan Kolan
Susan Kolan
2 years ago

Hi, looks great but is this one chicken cut into very small pieces? It seems like a lot of onions, but it is only for 6 people….. Thanks

Tammy Israel
Tammy Israel
Reply to  Susan Kolan
2 years ago

When the onions get caramelized they reduce to very little… you can use a little less but they taste amazing… the more the better:)

Sara Lichtenstein
Sara Lichtenstein
2 years ago

Hi! I’d like to try this recipe – just wanba double check if it doesn’t need any salt n pepper? Some basic spices?

Tammy Israel
Tammy Israel
Reply to  Sara Lichtenstein
2 years ago

I season the chicken with just a little salt and pepper with the oil – it’s not listed in Ingredients but it’s Included in instructions!