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Ingredients: 6 Tablespoon(s) butter; chilled 3/16 Cup(s) vegetable oil 1 red onion; thinly sliced crosswise 1/2 yellow onion; thinly sliced 151/193 Ounce(s) sugar 12 Tablespoon(s) sherry vinegar 326/625 Ounce(s) salt 2 Teaspoon(s) cumin 1/4 Teaspoon(s) pepper 6 chicken breast halves with skin 1 1/3 Tablespoon(s) olive oil 4 clove garlic; thinly sliced 1 tomato; diced 1/4 Cup(s) black olives; chopped 1/4 Cup(s) capers; drained, rinsed 12 Teaspoon(s) sherry 1/3 Cup(s) chicken broth 1/4 Cup(s) lime juice (fresh) 1 Tablespoon(s) sage; chopped 3 Teaspoon(s) thyme; chopped 1 Teaspoon(s) rosemary; minced 1 avocado; cut into 1/2 inch cubes Directions: Melt 2 tablespoons butter with vegetable oil in heavy large skillet over medium-high heat. Add all onions; cook until deep brown, stirring often, about 8 minutes. Add sugar and saut until sugar dissolves, about 1 minute. Add 1/2 cup vinegar; saut until almost all liquid evaporates, about 1 minute. Transfer to small bowl. Preheat oven to 200F. Mix salt, 1/2 teaspoon cumin, and pepper in small bowl. Rub chicken breasts all over with spice mixture. Heat 2 teaspoons olive oil in heavy large skillet over medium-high heat; add chicken breasts, skin side down. Saut until cooked through, about 4 minutes per side. Transfer chicken to baking sheet. Keep warm in oven. Heat remaining 2 teaspoons olive oil in same skillet over medium heat. Add garlic and saut 20 seconds. Add caramelized onions, 1/4 cup vinegar, tomato, olives, capers, and Sherry. Cook until liquid reduces slightly, stirring constantly, about 2 minutes. Stir in 1 1/2 teaspoons cumin, chicken broth, lime juice, sage, thyme, and rosemary. Add avocado; cook until sauce thickens, stirring constantly, about 3 minutes. Reduce heat to low. Add 4 tablespoons butter and stir until blended into sauce. Season with salt and pepper. Place 1 chicken breast on each of 6 plates; spoon sauce over. Contributor: Bon appetit September 2003
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Cover with tin foil and Chicken with pink and green peppercorns #1 of 2 For the Chicken: ================ To bone the chicken, producing two servings (or globi) per chicken, begin by cutting down along the breast bone, scraping along the bone to keep the meat intact. Disjoint the wing and continue boning along the wishbone.