Best Balsamic Chicken And Vegetables Recipes

SLOW-COOKER BALSAMIC HONEY-GLAZED CHICKEN AND VEGETABLES

Steps:

• Spray 5-quart slow cooker with cooking spray. Place carrots, potatoes and onion in slow cooker. Season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
• Season chicken thighs with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. In 10-inch skillet, heat oil over medium-high heat. Place chicken skin side down in skillet. Cook chicken 3 to 5 minutes, turning once, until browned on both sides. Transfer chicken to slow cooker.
• In small bowl, beat balsamic vinegar and honey with whisk. Pour over chicken in slow cooker. Place thyme sprigs around chicken. Cover; cook on High heat setting 3 1/2 to 4 hours or until juice of chicken is clear when thickest part is cut to bone (at least 165°F) and vegetables are tender.
• Remove thyme sprigs, and transfer chicken and vegetables to serving platter; cover and keep warm. Pour cooking liquid into 1-quart saucepan. Cook over medium-high heat 10 to 13 minutes or until the liquid is slightly thickened and reduced to about half. Drizzle over chicken and vegetables, and serve.

CHICKEN AND VEGETABLES WITH BALSAMIC VINEGAR

Steps:

• In a large skillet, heat olive oil over medium high heat.
• Add the chicken and cook, turning, until golden brown on the outside and white throughout, about 10minutes.
• Remove to a plate.
• Add potatoes and shallots to skillet and cook, stirring often, 2 to 3 minutes, until the shallots are soft.
• Stir in the broth, scraping and loosening the brown bits on the bottom of the pan.
• Add the leeks, carrots and red pepper.
• Heat to boiling.
• Reduce heat to medium low and simmer for about 8 minutes, until the potatoes are tender.
• Stir in the garlic powder, salt, pepper and balsamic vinegar.
• Heat to boiling.
• Return the chicken to the pan, spoon the sauce over the chicken and cook over low heat for 2 to 3 minutes to heat through.

BALSAMIC ROAST CHICKEN AND VEGETABLES

Steps:

• Preheat oven to 375 degrees. Spray a large nonstick roasting pan with non-stick cooking spray.
• Cut 4 of the onions into quarters. In a medium bowl, toss the onion quarters, carrots and potatoes with 1/2 cup of the salad dressing (use more if not fully coated) and place in roasting pan.
• Slice the remaining onion and place the slices inside the chicken (after removing giblets from the cavity of the chicken) with the 6 sprigs of parsley.
• Place the chicken, breast side up, on top of the vegetables in the roasting pan. Brush the chicken with 1 T. of the salad dressing and sprinkle it with salt and black pepper.
• Bake the chicken in the preheated oven for about 1-1/2 hours, or until an instant-read meat thermometer registers 180 degrees. While the chicken is cooking, brush it with the remaining salad dressing and pan drippings every 30 minutes.
• Remove the onion and parsley from inside the chicken and discard.
• To serve, carve the chicken and sprinkle the vegetables with salt, black pepper, and the chopped parsley.

SLOW-COOKER BALSAMIC HONEY-GLAZED CHICKEN AND VEGETABLES

Steps:

• Spray 5-quart slow cooker with cooking spray. Place carrots, potatoes and onion in slow cooker. Season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
• Season chicken thighs with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. In 10-inch skillet, heat oil over medium-high heat. Place chicken skin side down in skillet. Cook chicken 3 to 5 minutes, turning once, until browned on both sides. Transfer chicken to slow cooker.
• In small bowl, beat balsamic vinegar and honey with whisk. Pour over chicken in slow cooker. Place thyme sprigs around chicken. Cover; cook on High heat setting 3 1/2 to 4 hours or until juice of chicken is clear when thickest part is cut to bone (at least 165°F) and vegetables are tender.
• Remove thyme sprigs, and transfer chicken and vegetables to serving platter; cover and keep warm. Pour cooking liquid into 1-quart saucepan. Cook over medium-high heat 10 to 13 minutes or until the liquid is slightly thickened and reduced to about half. Drizzle over chicken and vegetables, and serve.

SLOW COOKER BROWN SUGAR BALSAMIC CHICKEN AND VEGETABLES | THE RECIPE CRITIC

Steps:

• Pour olive oil and garlic in the bottom of your 5-6 quart slow cooker. Line the bottom with baby carrots and potatoes. Add the chicken thighs on top.
• In a small bowl whisk together the brown sugar and balsamic vinegar. Pour it on top of the chicken thighs and veggies.
• Cover and cook on low heat for 8 hours or high for 4 hours. Add green beans during the last 30 minutes of cooking time. Garnish with fresh parsley. Enjoy!

HONEY BALSAMIC CHICKEN AND VEGETABLES

Steps:

• Directions: Marinate chicken with pesto, garlic, red pepper flakes, lime juice and 1/2 teaspoon salt at least 1 hour, or overnight for best results. Mix oil, balsamic vinegar, honey and 1/4 tsp salt in a small bowl. Heat a grill over medium-high, be sure grates are clean and well oiled to prevent sticking. Put veggies on 1 large grill tray or 2 smaller trays (or cook in batches), spray with olive oil, season with salt and pepper and cook, turning constantly until the edges are browned, about 6 to 8 minutes. Set aside on a dish. Cook the chicken about 4 to 5 minutes on each side, until grill marks appear and the chicken is cooked though, transfer to a platter, too with the veggies and pour the balsamic dressing over everything.

BALSAMIC ROASTED CHICKEN AND VEGETABLES RECIPE - (4.4/5)

Steps:

• 1. Preheat oven to 500 degrees. 2. Rinse chicken with water*, pat dry, and rub with kosher salt. Butterfly chicken by removing backbone with kitchen scissors. Set aside. 3. In a 12-inch cast-iron skillet or glass baking dish (spray with nonstick cooking spray if using glass), place carrots, potatoes, and onion. Place chicken on top of vegetables, breast side up, tucking in wing tips. 4. In a small bowl, combine vinegar, broth, olive oil, honey, oregano, and rosemary for sauce. Pour over chicken. 5. Place skillet on the middle rack of oven, and roast 15 minutes. Reduce temperature to 400 degrees, and continue cooking until a meat thermometer registers 165 degrees in thickest part of breast, and additional 20 to 40 minutes, depending on size of chicken. 6. Let chicken rest for 15 minutes before cutting. *Recent studies recommend against washing/rinsing raw chicken.

BALSAMIC CHICKEN AND VEGETABLES

Steps:

• In a small bowl, stir together salad dressing, balsamic vinegar, honey and crushed red pepper. Set aside.
• In a large skillet, heat oil over medium-high heat. Add chicken; cook for 5-6 minutes or until chicken is tender and no longer pink, turning once. Add half of the dressing mixture to skillet; turn chicken to coat. Transfer chicken to a serving platter; cover and keep warm.
• Add asparagus and carrot to skillet. Cook and stir for 3-4 minutes or until asparagus is crisp-tender; transfer to serving platter.