Ingredients

• 3 large yellow onions, (sliced thin)
• 1 head garlic, (top sliced off)
• 1/2 cup sun dried tomatoes, (chopped)
• heavy drizzle olive oil
• 1 tsp each salt, paprika + Italian herb blend
• 1 tbs balsamic vinegar
• 1.7 lbs boneless + skinless chicken thighs, (cut into strips)
• 1/2 tsp each salt, garlic powder + onion powder
• 1/2 cup heavy cream
• 1 handful fresh parsley, (chopped)

Directions

• Preheat oven to 400℉.
• To a 9x13 inch baking dish, add in the onions, sun dried tomatoes, seasonings, balsamic and toss together. Next, place the whole garlic head in the middle. Drizzle the entire dish with olive oil or the leftover sun dried tomato oil, cover with foil and pop in the oven for 1 hour, tossing halfway through. Mine took about 1 hour + 10 minutes.
• About 30 minutes before the casserole dish is done, rinse and pat dry your chicken thighs, season with salt, garlic powder and onion powder and mix together. In a large skillet, working in batches, add a drizzle of olive oil and when the pan is hot, add your chicken strips and cook for 3-4 minutes per side.
• Remove the garlic from the dish and when safe to handle, squeeze out the cloves. Add in heavy cream, fresh parsley, along with the chicken and stir it all together.

Notes

• 4-1-25
• I added
• 1/2 Red Bell Pepper, Rough Chop
• Garlic, Minced
• I added extra Balsamic Vinegar
• Med Basil, Dried
• Med Oregano, Dried
• I added the Bell Pepper, Garlic and Herbs when I cooked the chicken.
• 60 Total minutes on the baked onions is way too long. That amount of time burned at least half of the onions and the head of garlic. I should have listen to my ancestors.
• Served over mashed potatoes.
• I gave it 3 stars because of the timing issue.

Photos