Best Vanilla Balsamic Chicken Recipes

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VANILLA BALSAMIC CHICKEN



Vanilla Balsamic Chicken image

Make and share this Vanilla Balsamic Chicken recipe from Food.com.

Provided by huskiebear

Categories     Chicken Thigh & Leg

Time 35m

Yield 8 serving(s)

Number Of Ingredients 10

1/2 cup reduced-sodium fat-free chicken broth
1/2 cup balsamic vinegar
1/4 cup shallot, finely chopped
1/4 cup brown sugar
1/4 teaspoon orange zest
1/4 cup orange juice
1 vanilla bean, split lengthwise
3/4 teaspoon salt, divided
16 boneless skinless chicken thighs (about 2 pounds)
1/2 teaspoon black pepper

Steps:

  • Preheat oven to 450°.
  • Combine first 6 ingredients plus seeds scraped from vanilla bean in saucepan. Bring to a boil.
  • Reduce heat, and simmer until reduced to 1/2 cup (about 20 minutes). Add 1/4 teaspoon salt.
  • Season chicken with salt and pepper and arrange in roasting pan coated with cooking spray. Bake for 10 minutes.
  • Brush half of broth mixture over chicken. Bake 5 minutes more, then brush on remaining broth mixture.
  • Bake until internal temperature reaches 180° (about 15 minutes).

Nutrition Facts : Calories 197.6, Fat 5.4, SaturatedFat 1.4, Cholesterol 114.5, Sodium 340.1, Carbohydrate 8.4, Fiber 0.1, Sugar 7.3, Protein 27.3

VANILLA BALSAMIC CHICKEN



VANILLA BALSAMIC CHICKEN image

Categories     Chicken

Number Of Ingredients 12

1/2 cup fat-free, less-sodium chicken broth
1/2 cup balsamic vinegar
1/4 cup finely chopped shallots
1/4 cup packed brown sugar
1/4 teaspoon grated orange rind
1/4 cup fresh orange juice
1 (2-inch) piece vanilla bean, split lengthwise
3/4 teaspoon salt, divided
16 skinless, boneless chicken thighs (about 2 pounds)
Cooking spray
1/2 teaspoon freshly ground black pepper
Orange rind strips (optional)

Steps:

  • Preheat oven to 450°. Combine first 6 ingredients in a small saucepan. Scrape seeds from vanilla bean; stir seeds into broth mixture, reserving the bean for another use. Bring to a boil. Reduce heat, and simmer until reduced to 1/2 cup (about 20 minutes). Stir in 1/4 teaspoon salt. Arrange chicken in a single layer in the bottom of a roasting pan coated with cooking spray. Sprinkle chicken evenly with remaining 1/2 teaspoon salt and pepper. Bake at 450° for 10 minutes. Brush half of broth mixture over chicken; bake 5 minutes. Brush remaining broth mixture over chicken; bake 15 minutes or until a thermometer registers 180°. Garnish with orange rind, if desired. Yield: 8 servings (serving size: 2 chicken thighs) NUTRITION PER SERVING CALORIES 209(24% from fat); FAT 5.5g (sat 1.4g,mono 1.7g,poly 1.4g); PROTEIN 27.5g; CHOLESTEROL 115mg; CALCIUM 29mg; SODIUM 371mg; FIBER 0.2g; IRON 1.8mg; CARBOHYDRATE 10.9g

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