Chicken straccetti with caramelized onions
Sauté the onions cut in rings (1 cm thick) in extra virgin olive oil till they are golden.
Sprinkle with sugar (1 tablespoon for 1 onion) and let it caramelized a little. Add 3-4 tablespoon of water and a little salt and let it evaporate.
Keep the onions aside and prepare the chicken.
Sauté the chicken cut in pieces in the same olive oil where you fried the onions (if it is necessary add a little more oil) till they are golden.
Season with salt and a mixture of dried Mediterranean herbs (rosemary, thyme, sage, marjoram, etc.).
Serve the chicken with the caramelized onion.
We served it with a salad and some mayonnaise,
(classic recipe, we only added 3 tablespoon of very hot vinegar at the end and some herbs finely chopped)
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