¼cupsherry vinegarcan sub champagne vinegar or white wine vinegar
¼cupbalsamic vinegar
1tbs.brown sugar
4tbs.butter or ghee
2tsp.dried thyme
Instructions
Preheat oven to 400 degrees. On a sheet pan lined with foil, place chicken breasts and drizzle with olive oil, using a brush to coat. Season both well with kosher salt and pepper.
In a large skillet, melt 2 tbs. of butter or ghee. Slice the top off your onion, then slice through the root to half. Peel off paper from onion then slice with the grain to make long strips. Add the onion slices and whole garlic cloves into the pan and season with 1 tsp. salt and 1 tsp. pepper. Cook over medium high heat for 2-3 mins.
Place both the pan of chicken breasts and the sauté pan with onions and garlic into the oven. Cook the onions for 30 mins then remove, letting chicken cook for another 10 mins (40 mins total).
Finish sauce on the stove by adding remaining 2 tbs. butter, vinegars, red wine and bring to a boil. Lower heat to simmer for 6-8 minutes or until the liquid has reduced. Stir in brown sugar and thyme and keep on low heat until chicken is ready. After you pull chicken from oven, wait 5-10 minutes before serving or slicing.
To serve, spoon the caramelized onion sauce over top of the roasted chicken breasts! I suggest serving with something to sop up the extra sauce, like @rightrice or couscous!