BRAISED BALSAMIC CHICKEN
Make and share this Braised Balsamic Chicken recipe from Food.com.
Provided by Jens Kitchen
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Season chicken breasts with ground black pepper and garlic salt. Heat olive oil in a medium skillet, and brown the onion and seasoned chicken breasts.
- Pour tomatoes and balsamic vinegar over chicken, and season with basil, oregano, rosemary and thyme.
- Simmer until chicken is no longer pink and the juices run clear, about 15 minutes.
Nutrition Facts : Calories 196.8, Fat 6.2, SaturatedFat 1.1, Cholesterol 68.4, Sodium 226.2, Carbohydrate 6.5, Fiber 1.5, Sugar 3.3, Protein 28
BRAISED BALSAMIC CHICKEN
This chicken is good with either rice or pasta. Green beans make a nice side dish.
Provided by MOONANDBACK
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Season both sides of chicken breasts with garlic salt and pepper.
- Heat olive oil in a skillet over medium heat; cook seasoned chicken breasts until chicken is browned, 3 to 4 minutes per side. Add onion; cook and stir until onion is browned, 3 to 4 minutes.
- Pour diced tomatoes and balsamic vinegar over chicken; season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 195.7 calories, Carbohydrate 7.6 g, Cholesterol 60.8 mg, Fat 7 g, Fiber 1.2 g, Protein 23.8 g, SaturatedFat 1.3 g, Sodium 510.9 mg, Sugar 5.4 g
BALSAMIC & ONION BRAISED CHICKEN THIGHS
Yield 4
Number Of Ingredients 10
Steps:
- In a large nonstick skillet, heat oil over medium-high heat. Season chicken with salt and pepper to taste; cook 3-4 minutes per side, or until well browned. Remove from pan and keep warm.
- Add onions to the same skillet. Reduce heat to medium, cook for 6-8 minutes, stirring occasionally, until caramelized. Add garlic; cook 30 seconds or until fragrant. Stir in flour; cook 30-60 seconds, stirring constantly.
- Slowly stir in broth, tomatoes, balsamic vinegar, and thyme. Return chicken to the pan. Bring to simmer, reduce heat and cook for 20-30 minutes, flipping chicken several times, or until tender.
Nutrition Facts :
BRAISED BALSAMIC CHICKEN WITH GARLIC AND ONIONS
Make and share this Braised Balsamic Chicken With Garlic and Onions recipe from Food.com.
Provided by Charmie777
Categories Chicken
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Cook bacon in a deep heavy skilled until crisp.
- Drain on paper towels, reserving bacon grease in skillet.
- Pat chicken dry and season with salt and pepper.
- Brown chicken in bacon grease, in 2 batches, over medium high heat, turning, about 8 minutes.
- Transfer chicken to plate.
- Pour off all but 2 tablespoons fat.
- Lower heat, add onions to skillet and cook, covered, stirring occasionally, until soft and lightly brown, about 10 minutes.
- Remove lid and continuing cooking until deep golden, about 10 minutes more.
- Add garlic and 1 cup water to skillet and bring to a boil, stirring 1 minute.
- Return chicken to skillet, turning pieces to coat, then arrange them skin side up and gently simmer, covered, until cooked through, about 30 minutes.
- Transfer chicken to serving dish.
- Add balsamic vinegar to sauce and boil, uncovered, mashing garlic, until slightly thickened.
- Season with salt and pepper and pour over chicken, then sprinkle with bacon.
Nutrition Facts : Calories 253.7, Fat 15.1, SaturatedFat 4.5, Cholesterol 62.1, Sodium 126.7, Carbohydrate 12.2, Fiber 1.5, Sugar 4.9, Protein 16.5
BRAISED CHICKEN WITH SHALLOTS, GARLIC, AND BALSAMIC VINEGAR
Steps:
- Cook bacon in a deep 12-inch heavy skillet over moderately low heat, stirring, until crisp, about 8 minutes. Transfer with a slotted spoon to paper towels to drain and reserve bacon fat in skillet.
- While bacon is cooking, pat chicken dry and season with salt and pepper. Brown, beginning with skin sides down, in 2 batches in bacon fat over moderately high heat, turning, about 8 minutes. Transfer chicken as browned with tongs to a plate and pour off all but 2 tablespoons fat from skillet.
- Add shallots to skillet and cook over moderately low heat, covered, stirring occasionally, until soft and pale golden, about 10 minutes.
- Remove lid and cook shallots, stirring, until deep golden, about 10 minutes more. Add garlic and 1 cup water to skillet and boil, stirring, 1 minute.
- Return chicken to skillet, turning pieces to coat, then arrange them skin sides up and gently simmer, covered, until chicken is cooked through and garlic is tender, about 30 minutes.
- Transfer chicken with tongs to a serving dish. Add vinegar to sauce and boil, uncovered, mashing garlic with back of a spoon, until slightly thickened. Season sauce with salt and pepper and pour over chicken, then sprinkle with bacon.
PAN-BRAISED CHICKEN WITH VEGETABLES IN BALSAMIC-CREAM SAUCE
Lovely flavors of the Mediterranean combine in this main dish recipe to serve over mashed potatoes or pasta. Onion, mushrooms, garlic, fresh tomatoes, fresh spinach, cream, and a touch of balsamic vinegar really dress up boneless, skinless chicken thighs, in about an hour.
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Spread chicken thighs on a clean work surface. Pat dry with paper towels and season both sides with salt and pepper. Sprinkle 1/2 of the Italian seasoning all over them.
- Heat oil in a 12-inch nonstick skillet over medium-high heat. Add chicken thighs and brown for 3 minutes per side. Remove chicken to a plate and keep warm.
- Add onions to the same skillet and stir up any browned bits from the bottom of the pan. Cook, stirring occasionally, until onions just start to become tender, 3 to 5 minutes. Add mushrooms and cook until they begin to soften, about 4 minutes. Stir in garlic and remaining Italian seasoning. Taste and adjust salt and pepper. Cook and stir for 1 minute.
- Add chicken broth and return chicken thighs to the skillet. Reduce heat to low, cover, and cook until chicken juices run clear, about 15 minutes. An instant-read thermometer should read 165 degrees F (74 degrees C). Remove chicken to a cutting board and cut into bite-sized pieces.
- Return chicken to the skillet and increase heat to medium. Add tomatoes and spinach. Cook and stir until tomatoes are heated through and spinach is tender, but still bright green, about 3 minutes.
- Stir in 1/2 cup heavy cream and balsamic vinegar; bring to a gentle boil. Cook and stir for 3 minutes. If you prefer a creamier sauce, add more cream. Serve with shaved Parmesan cheese.
Nutrition Facts : Calories 300 calories, Carbohydrate 7.1 g, Cholesterol 98.9 mg, Fat 20.6 g, Fiber 1.6 g, Protein 21.5 g, SaturatedFat 7.8 g, Sodium 161.3 mg, Sugar 3.3 g
VINEGAR-BRAISED CHICKEN AND ONIONS
Provided by Melissa Hamilton
Categories Chicken Onion Braise Dinner Vinegar Raisin Winter Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Cook onions in a large pot of boiling salted water until tender, 5-8 minutes. Drain and let cool. Trim root ends; peel.
- Meanwhile, heat oil in a large heavy pot over medium heat. Add pancetta to pot and cook, stirring occasionally, until fat is rendered and pancetta is brown, 8-10 minutes. Using a slotted spoon, transfer pancetta to a large bowl.
- Add onions to same pot and cook, stirring occasionally, until beginning to brown, 8-10 minutes. Add garlic and cook, stirring often, until fragrant, about 3 minutes. Transfer onions and garlic to bowl with pancetta.
- Season chicken with salt and pepper. Working in batches, add chicken to pot skin side down and cook, turning, until browned on all sides, 10-15 minutes per batch; transfer to bowl with onions.
- Carefully drain fat from pot and return to medium-high heat. Add both vinegars to pot and bring to a boil, stirring and scraping up any browned bits from bottom of pot. Add broth, raisins, bay leaves, and reserved chicken, pancetta, onions, and garlic to pot. Bring to a boil, reduce heat, and simmer, partially covered, until chicken is fork-tender, 35-40 minutes.
- Using a slotted spoon, transfer chicken and onions to a large platter. Skim fat from cooking liquid and discard. Remove bay leaves, and season sauce with salt and pepper. Spoon sauce over chicken and onions.
BALSAMIC BRAISED CHICKEN WITH HONEY
Make and share this Balsamic Braised Chicken With Honey recipe from Food.com.
Provided by akgrown
Categories Chicken Thigh & Leg
Time 54m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350*. Season chicken with salt and pepper, and heat olive oil in a dutch oven over med-high heat. Sear chicken thouroughly on all sides until it is a deep, golden color, about 3-5 minutes per side. Transfer chicken to plate.
- Add shallots and thyme to the pot, and saute until soft and golden. Pour wine into pan, and scrape up any bits left from the chicken. Cook 1-2 minutes, until nearly all liquid has evaporated.
- Add vinegar, broth, honey, bay leaf, and chicken to the pot, and bring to a simmer. Cover tightly and transfer to oven.
- Cook 30 minutes, turning once, until chicken is cooked through and is a deep, mahogany brown.
- Remove chicken and bay leaf from pot and skim any fat from sauce. Cook sauce uncovered until reduced by half. Add chicken back to pan, spoon sauce over top, and cook for 2 minutes to reheat.
Nutrition Facts : Calories 307.4, Fat 8.5, SaturatedFat 1.8, Cholesterol 114.5, Sodium 379.8, Carbohydrate 26.4, Fiber 0.2, Sugar 23.4, Protein 28
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