Onion Chicken In Balsamic Sauce Recipes

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ONION CHICKEN IN BALSAMIC SAUCE



Onion Chicken in Balsamic Sauce image

I invented this one night when these were the only ingredients I had on hand. It's the first time my husband ever raved--and I mean RAVED--about my cooking. He was still talking about it days later! Serve over noodles if desired.

Provided by GYPSY-WITCH

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Yield 2

Number Of Ingredients 8

1 tablespoon olive oil
1 onion, chopped
2 chicken leg quarters
4 cloves garlic, chopped
1 ½ cups chicken stock
½ cup balsamic vinegar
½ cup chopped sun-dried tomatoes
salt and pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large skillet, heat oil over medium heat. Add onion and reduce heat to low. Allow onion to caramelize, stirring only enough to prevent sticking and to be sure that all sides are fully cooked. Add garlic and saute briefly.
  • Increase heat to medium. Add chicken hindquarters to skillet and brown on both sides. Remove chicken, onion and garlic and place in a 9x13 inch baking dish.
  • Combine the stock and vinegar. Deglaze the skillet with this mixture, then bring to a boil and continue to simmer, stirring occasionally, until the mixture has thickened. Pour mixture over chicken and stir in the sun dried tomatoes. Cover dish tightly and bake in the preheated oven for 15 to 20 minutes, or until chicken is done and juices run clear.

Nutrition Facts : Calories 438.7 calories, Carbohydrate 25.4 g, Cholesterol 102.9 mg, Fat 22.5 g, Fiber 2.9 g, Protein 33 g, SaturatedFat 5.2 g, Sodium 129.6 mg, Sugar 13.9 g

BALSAMIC ROAST CHICKEN



Balsamic Roast Chicken image

When the aroma from this dish fills your house, your family will think you spent all day cooking. But this elegant, Sunday-special roast chicken, flavored with rosemary, wine and balsamic vinegar, is surprisingly simple to make. -Tracy Tylkowski, Omaha, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 2h20m

Yield 12 servings (1-1/2 cups onion sauce).

Number Of Ingredients 8

2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
3 garlic cloves, minced
1 teaspoon salt
1 teaspoon pepper
2 medium red onions, chopped
1 roasting chicken (6 to 7 pounds)
1/2 cup dry red wine or reduced-sodium chicken broth
1/2 cup balsamic vinegar

Steps:

  • Preheat oven to 350°. Mix rosemary, garlic, salt and pepper. Place onions in a roasting pan; place chicken over onions, breast side up. , Pat chicken dry. With fingers, carefully loosen skin from chicken; rub rosemary mixture under the skin. Secure skin to underside of breast with toothpicks. Tuck wings under chicken; tie drumsticks together., Mix wine and vinegar; pour over chicken. Roast 2 to 2-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Transfer onion and pan drippings to a small bowl; skim fat. Remove and discard skin from chicken before serving. Serve with onion sauce.

Nutrition Facts : Calories 182 calories, Fat 7g fat (2g saturated fat), Cholesterol 77mg cholesterol, Sodium 275mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges

CHICKEN SAUSAGE BURGERS WITH BALSAMIC ONION BARBECUE SAUCE



Chicken Sausage Burgers with Balsamic Onion Barbecue Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 20

Extra-virgin olive oil, for liberal drizzling plus 2 tablespoons
1/4 pound pancetta, chopped
2 red onions chopped
Salt and black pepper
1 fresh bay leaf
2 pounds ground chicken
1 1/2 tablespoons fennel seed, lightly toasted
1 teaspoon crushed red pepper flakes -- go heavier for extra spicy
1/4 teaspoon allspice
Zest and juice of 1 orange
3 tablespoons finely chopped rosemary, 4 to 5 sprigs
4 cloves garlic, grated with a microplane or the small side of a box grater
2 generous handfuls of grated Parmigiano Reggiano or Romano cheese
2 tablespoons Worcestershire sauce, eyeball it
1/2 cup aged balsamic vinegar
3 tablespoons honey or dark brown sugar
1/2 endive, chopped
1 cup arugula leaves, shredded
1/2 radicchio, chopped
4 crusty rolls, split, toasted and drizzled with extra-virgin olive oil or buttered

Steps:

  • Put 2 tablespoons extra-virgin olive oil in a pot over medium high heat. If you're cooking outside you can cook over the grill flames. Add the pancetta to the pot and crisp it up, 3 to 4 minutes, add the onion to the pot and season with salt and pepper - go heavy on that pepper. The black pepper will really balance out the sweetness of your sauce later on. Add the bay leaf to the pot.
  • While the onions cook, place the ground chicken in a bowl and add fennel seed, red pepper flakes, allspice, orange zest, rosemary, garlic, salt and pepper, to taste, and cheese. Mix the meat with seasonings and form 4 large patties. Make a shallow dent in each patty at the center of it to prevent the burger from bulging up as it cooks. Wash up and drizzle the patties liberally with extra-virgin olive oil. Place the patties on the grill and cook 6 to 7 minutes on each side.
  • When the onions are very soft and begin to caramelize, remove the bay leaf and add the Worcestershire sauce, balsamic vinegar, honey or sugar, and orange juice. Let the sauce thicken up and sweeten up 6 to 7 minutes until the liquids are syrupy. Adjust the black pepper level to your taste.
  • Mix the chopped endive, shredded arugula and chopped radicchio together. Pile the chopped lettuces on the bun bottoms top with burgers and lots of onion barbecue sauce. Set bun tops in place and serve.

CHICKEN BREASTS WITH BALSAMIC ONION JAM



Chicken Breasts with Balsamic Onion Jam image

I just created this dish this morning, making it up as I went along. Just one taste told me I had a winner.

Provided by Mirj2338

Categories     Chicken

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

1 kg chicken breast
1/2 cup flour
paprika, to taste
ground ginger, to taste
freshly ground black pepper, to taste
1 tablespoon brown sugar
olive oil (for frying)
2 medium onions, coarsely cut up
1/4 cup balsamic vinegar
1 cup water
4 tablespoons brown sugar

Steps:

  • Cut up the chicken into chunks, larger than bite size but not too large.
  • Mix the flour with the paprika, ginger, black pepper and 1 tablespoon brown sugar.
  • Coat the chicken with the flour mixture.
  • Fry the chicken in the olive oil in one layer, turning to brown both sides.
  • You may have to do this in batches, removing the browned chicken to a separate plate.
  • Add some fresh oil to the pot (you can leave in what's in there).
  • Fry the onions, constantly stirring, until caramelized.
  • Add the vinegar (stand back, the vapors can really get you).
  • Then add the water.
  • Keep cooking until the sauce is reduced to a jammy consistency.
  • Add the brown sugar and stir until dissolved.
  • Add the fried chicken pieces and stir to completely coat and heat through.
  • Serve with some plain rice or couscous.

BRAISED BALSAMIC CHICKEN WITH GARLIC AND ONIONS



Braised Balsamic Chicken With Garlic and Onions image

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

6 pieces bacon, cut into 1/4 inch strips
1 chicken, cut into 8 pieces (or 8 pieces of your favorite cut)
1 lb onion, thinly sliced (or shallots)
1 head garlic, separated and peeled
1/4 cup balsamic vinegar

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

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