Chicken with Caramelized Onions, Mushrooms, and Spinach

Most of us have had caramelized onions, and if you’ve ever cooked them before, you know they require patience and observance. In this entrée, it’s not just the onions that are caramelized. You can also do a similar process with mushrooms. Although they don’t get as soft as onions, they take on a softer texture and a sweeter flavor that mixes well with caramelized onions. This recipe calls for chicken thighs, as they are a little richer and fattier, which works with this particular dish. However, you can also use chicken breasts here as well.

Serves 3

2 medium onions

6 tablespoons extra-virgin olive oil, divided

Vegetable broth, as needed

3 cups sliced white mushrooms

11⁄2 tablespoons Worcestershire sauce, divided

Pepper, to taste

1 tablespoon balsamic vinegar

4 cloves garlic

1 (6-ounce) bag spinach leaves

1 pound free-range boneless chicken thighs

Dash of coriander

  1. Peel and cut off the ends of both onions and spiralize using a small-noodle blade. Heat 2 tablespoons olive oil in a cast-iron skillet or large pan on medium heat. Add onions and cook for about 35–45 minutes until onions are caramelized. Check every 5 minutes and stir as needed. If onions begin to stick to bottom of pan and dry out, add a splash of vegetable broth as needed. Onions should be a warm brown color with a slightly sweet taste.
  2. In a separate pan, while onions are cooking, heat 2 tablespoons olive oil on medium heat. Add mushrooms, 1⁄2 tablespoon Worcestershire sauce, and pepper if desired. Cook for about 15–20 minutes until mushrooms begin to get very soft and brown. When mushrooms begin to dry out, about 10 minutes in, add balsamic vinegar to keep moist.
  3. When mushrooms are done cooking, remove from pan. Chop garlic cloves. In the same pan or a separate pan, heat 1 tablespoon olive oil on medium-low heat. Add garlic and cook for 1–2 minutes. Then add spinach and cook for 3–5 minutes or until leaves are wilted. Remove from pan.
  4. Slice chicken thighs so they are in small strips. Heat 1 tablespoon olive oil on medium heat. Add chicken and remaining 1 tablespoon Worcestershire sauce and cook for 5–6 minutes on each side or until inside is fully cooked. When chicken and onions are complete, mix everything together and serve warm.