Herb-Infused Chicken with Caramelized Onions and Mushrooms

1. Marinate the Chicken

In a large bowl, combine 2 tablespoons of olive oil, 2 tablespoons of sherry vinegar, honey, Dijon mustard, red-pepper flakes, and 1 teaspoon of kosher salt. Add the chicken pieces, ensuring they are well coated in the marinade. Set the bowl aside to let the flavors meld for about 5 minutes.

2. Caramelize the Onions

Heat a 12-inch cast-iron or heavy skillet over medium-high heat. Once hot, add the onions along with a pinch of kosher salt and cook for about 4 minutes, stirring every minute to prevent burning. The onions should begin to soften and turn translucent.

3. Cook the Mushrooms

Add the sliced mushrooms to the skillet and season with a bit more kosher salt. Continue cooking for another 4 minutes, stirring frequently. The mushrooms will release their moisture and begin to brown.

4. Continue Cooking the Onions and Mushrooms

Stir in the remaining 3 tablespoons of olive oil and continue cooking until the onions take on a rich, golden color, about 2 more minutes. Adjust the heat as needed to avoid burning the onions.

5. Add the Chicken and Cook

Move the onion and mushroom mixture to the edges of the skillet, creating a well in the center. Add the marinated chicken along with all the marinade. Let the chicken cook undisturbed for 4-5 minutes to allow it to brown.

6. Finish Cooking the Chicken

Stir the chicken and continue cooking for about 10 minutes, stirring occasionally. The chicken should be fully cooked and tender.

7. Deglaze the Pan

Add the remaining 2 teaspoons of sherry vinegar to the skillet. Scrape up any browned bits from the bottom of the skillet as you stir them in.

8. Garnish and Serve

Remove the skillet from the heat and sprinkle the chopped parsley or dill over the top. If desired, add a generous handful of grated Parmesan or pecorino. Serve the herb-infused chicken with caramelized onions and mushrooms over bread or cooked pasta.