Quick, Easy -N- Fast Onion and Garlic Chicken Recipe

1 T. olive oil
4 split chicken breasts, trimmed of excess fat
1 t. kosher salt
1/2 t. black pepper
1-2 purple onions, quartered
4 shallots, quartered
4-8 cloves garlic
1 T. fresh rosemary leaves
1 t. dried tarragon
1 C. chicken broth or water

Preheat the oven to 350�F.

Place a large cast-iron or oven- proof skillet over medium-high heat and, when it is hot, add the oil. Sprinkle the chicken breasts with salt and pepper and place in the skillet, skin side down, one at a time, waiting about 30 seconds between additions. Cook until well browned on the first side, about 7 minutes. Transfer the chicken to a plate and add the onions, shallots, and garlic to the pan. Cook until all are well browned, about 4 minutes. Return the chicken to the skillet and add the rosemary and tarragon. Place the skillet in the oven and cook until cooked throughout, about 30-35 minutes.

With a slotted spoon, transfer the chicken, onions, shallots, and garlic to a platter. Return the skillet to a medium-high heat, add the chicken broth, and bring to a boil. Cook until reduced by half, about 3-5 minutes. Pour over the chicken and serve immediately.

Serves 4.

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