Balsamic Braised Chicken With Honey Recipes

BRAISED BALSAMIC CHICKEN

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).

HONEY-BALSAMIC CHICKEN

Steps:

• Beat balsamic vinegar, olive oil, honey, thyme, and rosemary together in a bowl until smooth; pour marinade into a resealable plastic bag.
• Season chicken thighs with salt and black pepper; add to marinade in plastic bag. Squeeze bag to remove air and seal. Marinate chicken in refrigerator for 2 to 8 hours.
• Preheat oven to 375 degrees F (190 degrees C).
• Pour chicken and marinade into a baking dish.
• Bake chicken in preheated oven until no longer pink at the bone and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

BRAISED BALSAMIC CHICKEN

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.

BALSAMIC BRAISED CHICKEN

Steps:

• Sprinkle chicken pieces evenly with pepper and salt.
• Cook chicken in hot vegetable oil in a large skillet or Dutch oven over medium-high heat 10 minutes or until slightly brown on all sides, turning pieces often.
• Remove chicken from skillet, and drain on paper towels.
• Drain excess oil from skillet.
• Add chopped garlic to skillet, and saute over medium heat 2 minutes.
• Add tomato paste and 1/2 cup chicken broth, stirring to loosen particles from bottom of skillet.
• Add 2/3 cup balsamic vinegar and 3 tablespoons honey; increase heat to medium-high, and bring glaze to a boil.
• Add chicken, reduce heat to medium-low, and cook, uncovered, turning occasionally, 45 minutes to 1 hour or until chicken is done.
• Spoon balsamic glaze mixture over chicken, and sprinkle evenly with green onion.

HONEY BALSAMIC CHICKEN

Steps:

• Sprinkle chicken with garlic salt and pepper. In a large skillet over medium heat, cook chicken in oil until juices run clear, 4-7 minutes on each side. Remove and keep warm. , Add vinegar, honey and basil to the pan; cook and stir 1 minute. Return chicken to the pan; heat through, turning to coat with glaze.

BRAISED CHICKEN WITH LEMON AND HONEY

Steps:

• In a large, deep frypan over high heat, add oil and chicken. Cook chicken, turning only once, for approximately 5-8 minutes until golden brown. Remove chicken to a plate and set aside. Reducing heat to medium, add onion and cook for 1 minute than add garlic and cook for another minute.
• Return chicken to pan, add the lemon, chicken stock and honey. Reduce heat to medium-low, place cover on pan and simmer for approximately 20 minutes or until the chicken is cooked through.
• Preheat broiler. Increase heat to medium and simmer sauce, uncovered, for 5-8 minutes to thicken. Place chicken under a hot broiler for 3-4 minutes until crisp. Place chicken on serving platter, top with sauce and fresh oregano leaves.

BRAISED CHICKEN WITH FIGS, HONEY & VINEGAR

Steps:

• Preheat the oven to 350°F.
• Sprinkle the chicken legs with sea salt. For best results, cover and leave in the fridge overnight. When ready to cook, wipe off the salt and trim any excess flesh.
• Heat the oil in a large heavy-bottomed pan, add the chicken skin side down, and cook for about 6 minutes or until coloured. Add the butter to the pan, and turn the chicken over to baste.
• Add the onions and wine and simmer until the liquid has reduced by half. Add the vermouth and the stock, being careful not to cover the chicken completely.
• Bring to a simmer and sprinkle the chicken with the crushed peppercorns. Transfer pan to oven. Roast for about 30 - 40 minutes or until thoroughly cooked.
• Whilst the chicken is cooking, warm the honey and vinegar slightly.
• Once cooked through, remove the chicken and onions from the pan and put to one side to keep warm.
• Add the warmed honey mix to the sauce and simmer until reduced by half.
• Place the figs in a large clean pan, cut side down, and strain the reduced sauce over the figs. Cook for 5 minutes, basting frequently until the figs have slightly softened.
• Serve the chicken leg with the figs and onion quarters.
• Add parsley to the sauce, check seasoning and pour over.

BALSAMIC CHICKEN

Steps:

• Whisk together the balsamic vinegar, chicken broth, sugar, garlic, and Italian seasoning in a bowl, place the chicken breasts in the marinade, and marinate for 10 minutes on each side.
• Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and reserve the marinade. Place the chicken in the heated pan and cook until they start to brown and are no longer pink inside, about 7 minutes per side. Pour the marinade into the skillet, and cook until it thickens slightly, turning the chicken breasts over once or twice, about 5 minutes.

BALSAMIC BRAISED CHICKEN WITH HONEY

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.