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 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
BRAISED CHICKEN WITH CHICKPEAS AND SWISS CHARD
The chicken should be falling-apart tender; if it starts to shred when you plate it, that's a good sign!
Provided by Andy Baraghani
Categories Bon Appétit Chicken Braise Chickpea Dinner Chard Chile Pepper Spice Cardamom Cinnamon Tomato Ginger Sesame Wheat/Gluten-Free
Yield Serves 8
Number Of Ingredients 23
Steps:
- Whack cinnamon stick with the blunt side of a chef's knife to break into pieces. Toast cinnamon, coriander seeds, cumin seeds, and peppercorns in a dry small skillet over medium-high heat, tossing occasionally, until fragrant, about 3 minutes. Let cool, then finely grind in spice mill. Transfer to a small bowl and stir in turmeric and cardamom.
- Preheat oven to 400°F. Heat oil in a large heavy pot over medium-high. Season chicken generously with salt and, working in batches if needed, cook, turning occasionally, until well browned all over, 10-15 minutes. Transfer to a plate.
- Cook onions in same pot, stirring occasionally, until soft and translucent, 6-8 minutes. Add spice mixture, garlic, lemon zest, bay leaves, and ginger; cook, stirring often, until fragrant, about 3 minutes. Add tomatoes, crushing with your hands, and cook, scraping up brown bits and stirring occasionally, until tomatoes are broken down and sauce is slightly thickened, 8-12 minutes. Stir in chiles, honey, and stock; season with salt. Return chicken to pot, skin side up, and bring to a simmer. Transfer to oven; bake, uncovered, 30 minutes. Add chickpeas and cook until chicken is very tender and skin is browned, 10-15 minutes. Transfer chicken to a plate. Add chard to stew and stir to wilt; season with salt. Serve chicken over stew topped with sesame seeds.
- Do Ahead
- Stew (without greens) can be made 3 days ahead. Let cool; cover and chill. Reheat before adding greens.
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
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