BAKED BALSAMIC CHICKEN
Recipe video above! No marinating required, just mix together a simple sauce, pour it over the chicken and bake. You will be amazed how incredible it tastes - and how sticky they are! PS If using the recipe scaler (hover over Servings), please read notes.
Provided by Nagi
Categories Dinner
Time 55m
Number Of Ingredients 6
Steps:
- Preheat oven to 180C/350F.
- Line a baking dish with foil and baking / parchment paper.
- Mix together Sauce in a bowl.
- Place chicken in baking dish, skin side down for thighs and wings. Make sure the pan is big enough so the chicken is squished up next to each other (sauce may not reduce enough), but not so large that there is more than 4"/10 cm between every piece of chicken (sauce may reduce too much).
- Pour over Sauce. Bake 30 minutes. Turn chicken over, spoon over sauce.
- Bake 20 minutes or until chicken is cooked through. The Sauce should have thickened.
- Stand for 5 minutes, then spoon Sauce over chicken and serve.
Nutrition Facts : ServingSize 255 g, Calories 475 kcal
CHICKEN WITH SHALLOTS
Steps:
- Preheat the oven to 425 degrees.
- Pat the chicken breasts dry with paper towels and sprinkle them generously on both sides with salt and pepper. In a 12-inch cast-iron skillet, heat the oil over medium-high heat for 2 minutes, until it begins to smoke. Place the chicken breasts, skin side down, in the skillet and cook for 4 to 5 minutes without moving, until golden brown.
- Using tongs, turn the chicken breasts skin side up, place the skillet in the oven, and roast for 12 to 15 minutes, until the chicken is cooked through.
- Meanwhile, in a medium saute pan, combine the white wine, lemon juice, and shallots and cook over medium-high heat for about 5 minutes, until only 2 tablespoons of liquid remain in the pan. If it reduces too much, add an extra splash of white wine or water. Add the cream, 1 teaspoon salt, and 1/4 teaspoon pepper and bring to a full boil. Remove from the heat, add the diced butter, and swirl the pan until the butter is incorporated. Don't reheat or the sauce will "break"! Sprinkle with salt and serve the chicken hot with the sauce spooned over it.
FRESH FIGS AND CHICKEN THIGHS IN SHALLOT-BALSAMIC REDUCTION
Chicken thighs and fresh figs are simmered in and topped with a shallot-balsamic reduction in this one-pot dinner dish that's perfect for entertaining.
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Pat chicken thighs dry and season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken thighs and cook, 3 to 4 minutes on each side. Add figs, chicken broth, balsamic vinegar, and shallot. Bring contents to a boil, cover, reduce heat, and let simmer until chicken thighs are no longer pink in the centers and an instant-read thermometer inserted into the centers reads at least 165 degrees F (74 degrees C), about 8 minutes. Transfer thighs to a serving plate and keep warm.
- Remove figs from the skillet using a slotted spoon and place them around the chicken on the plate.
- Add minced rosemary to the skillet contents, increase heat to medium-high, and allow contents to come to a full boil to create a the reduction. Continue to boil, stirring often, until liquid reduces to approximately 1 cup, 8 to 10 minutes. Drizzle balsamic reduction over chicken and figs and garnish with rosemary sprigs. Serve warm.
Nutrition Facts : Calories 199.6 calories, Carbohydrate 14.7 g, Cholesterol 43.6 mg, Fat 10.3 g, Fiber 1.9 g, Protein 12.5 g, SaturatedFat 2.1 g, Sodium 280.5 mg, Sugar 11.7 g
CHICKEN BREASTS WITH BALSAMIC VINEGAR AND GARLIC
This is a quick, easy and impressive gourmet dish. Goes great with roasted new potatoes.
Provided by colleenlora
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
- Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
- Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.
Nutrition Facts : Calories 267.5 calories, Carbohydrate 9.9 g, Cholesterol 77 mg, Fat 11.6 g, Fiber 1.1 g, Protein 30.9 g, SaturatedFat 3.2 g, Sodium 286.3 mg, Sugar 3.9 g
CHICKEN WITH BALSAMIC VINEGAR, SHALLOTS, AND GARLIC SAUCE
An adaptation of a recipe I gleaned from the net. This is one of my absolute favorite dishes to cook for dinner guests.
Provided by love2cookhate2bake
Categories Chicken Breast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook bacon on medium heat until crisp in a large skillet. Remove bacon and allow to drain and cool on paper towels. Leave bacon fat in skillet.
- Season chicken breasts with salt and pepper on both sides. Brown chicken in bacon fat over med. high heat, turning once halfway through cooking. When chicken is no longer pink, transfer to plate and pour off all but two tablespoons of fat from skillet.
- Add shallots to skillet over med. low heat. Cover and stir occasionally until light golden color. Remove lid and cook a few minutes more until they are a deep golden color. Stir often to keep them from sticking and burning.
- Add garlic to skillet along with 1 cup of water. Bring to a boil while stirring for about a minute.
- Place chicken back into skillet, turning to coat with the liquid. Cover skillet and simmer for about 30 minutes.
- While waiting, put bacon slices in a ziplock bag and crush with your hands into big bacon bits.
- Remove chicken from skillet and arrange on a serving dish. Add vinegar to skillet and bring to a boil to reduce the sauce, stirring and mashing the garlic. Add more pepper to taste.
- Pour sauce over chicken and garnish with bacon bits.
Nutrition Facts : Calories 342.1, Fat 16.9, SaturatedFat 5.5, Cholesterol 91.6, Sodium 370.2, Carbohydrate 13.4, Fiber 0.1, Protein 33.2
PAN-SEARED CHICKEN BREASTS WITH SHALLOTS
Quick, easy sauteed chicken breast recipe with a good sauce to drizzle over rice or mashed potatoes.
Provided by Amy
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Melt 1 tablespoon butter and heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, and brown on both sides in the skillet. Cover, and continue cooking 10 minutes, or until chicken juices run clear. Set aside, and keep warm.
- Mix shallots and garlic into skillet over medium heat, and cook until tender. Stir in wine, and cook until heated through. Stir in broth, and continue cooking 5 minutes, or until reduced and slightly thickened. Mix in the remaining butter until melted. Serve the sauce over the chicken.
Nutrition Facts : Calories 292 calories, Carbohydrate 5.5 g, Cholesterol 95.4 mg, Fat 15.8 g, Fiber 0.2 g, Protein 27.3 g, SaturatedFat 7 g, Sodium 187.8 mg, Sugar 1.1 g
CHICKEN WITH VINEGAR
Jean-Georges Vongerichten learned how to make this recipe from the great Paul Bocuse, who added it to his repertoire while cooking for Eugenie Brazier, his teacher at La Mère Brazier in Lyon, France. Chicken with vinegar is one of the great poultry dishes from that area, where the chickens are considered by many to be the best in the world. Mr. Bocuse insisted that it was neither the amount of work nor the cost of ingredients that determined the worthiness of a dish, but how it tasted. The variations are numerous, but the piercing flavor of vinegar is so dominant that it matters little whether you use shallots or garlic, thyme or tarragon. One technical note: Most wine vinegar sold in the United States has an acidity level of 7 percent; many French vinegars are just 5 percent acidity. So it's best to cut strong vinegar with some water.
Provided by Mark Bittman
Categories dinner, main course
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees. Set a large ovenproof skillet over medium-high heat. Add oil; when it is hot, place chicken in the skillet, skin side down. Cook undisturbed for about 5 minutes, or until chicken is nicely browned. Turn and cook 3 minutes on the other side. Season with salt and pepper.
- Place skillet in the oven. Cook 15 to 20 minutes, or until almost done (juices will run clear, and there will be just a trace of pink near the bone). Remove chicken to an ovenproof platter. Place it in the oven; turn off the heat, and leave the door slightly ajar.
- Pour all but 2 tablespoons of the cooking juices out of the skillet (discard them). Place skillet over medium-high heat, and add shallots; sprinkle them with a little salt and pepper, and cook, stirring, until tender, about 2 minutes. Add vinegar, and raise the heat to high. Cook a minute or two, or until the powerful acrid smell has subsided somewhat. Add 1/2 cup water, and cook for another 2 minutes, stirring, until the mixture is slightly reduced and somewhat thickened. Stir in butter, if desired.
- Return the chicken and any accumulated juices to the skillet, and turn the chicken in the sauce. Serve immediately.
Nutrition Facts : @context http, Calories 579, UnsaturatedFat 28 grams, Carbohydrate 3 grams, Fat 42 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 11 grams, Sodium 972 milligrams, Sugar 1 gram, TransFat 0 grams
SKILLET ROAST CHICKEN WITH CARAMELIZED SHALLOTS
Chicken, shallots, a splash of oil and vinegar - that's all you need to make this deeply flavorful one-pot dish. The shallots caramelize and sweeten under the crisping chicken, while vinegar adds tang to keep things interesting. You could toss in mustard, herbs, fresh chile or toasted spices with the vinegar for a twist. Don't forget some crusty bread or rice; you'll want either as a landing pad for the sweet, schmaltzy shallots and pan juices.
Provided by Ali Slagle
Categories dinner, weekday, poultry, main course
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Heat the oven to 425 degrees. Pat the chicken dry and season it on all sides with salt and pepper.
- In a large (12-inch) oven-proof skillet, working in batches as needed to avoid crowding, add the oil, then add the chicken pieces, skin-side down. Turn the heat to medium-high and cook, undisturbed, until the skin is crisp and releases easily from the skillet, and the fat is rendered, 8 to 10 minutes. Transfer to a plate and repeat with additional chicken pieces as needed.
- Add the shallots to the skillet, season with salt and pepper and arrange so most are cut-side down. Cook, undisturbed, until browned, 4 to 5 minutes. Flip the shallots and repeat until browned on the other side, another 5 minutes.
- Add the vinegar and scrape the bottom of the pan to release any browned bits. Add the chicken, skin-side up, on top of the shallots. Roast until the shallots have collapsed and the chicken is cooked through, about 45 minutes. Check the chicken halfway through. If the skillet looks dry, add a few tablespoons of water. Serve the chicken and shallots with the pan juices.
CHICKEN TENDERS WITH BALSAMIC-FIG SAUCE
The balsamic vinegar is a nice contrast to the sweet figs which add great texture, and the thyme provides just a bit of savoriness to this sweet and rich sauce.
Provided by lutzflcat
Categories Meat and Poultry Recipes Chicken
Time 35m
Yield 4
Number Of Ingredients 15
Steps:
- Season chicken with salt and pepper on both sides and lightly coat with flour, shaking off excess.
- Heat olive oil and butter in a large nonstick skillet over medium heat. Add chicken to the skillet and cook until tenders are golden brown, no longer pink in the centers, and juices run clear, 5 to 6 minutes, flipping halfway through. Transfer to a plate and cover loosely with aluminum foil to keep warm.
- Add shallot and garlic to the same skillet and cook until softened, about 2 minutes. Add red wine and balsamic and let simmer until reduced by half, 3 to 5 minutes. Stir in figs, thyme, Dijon mustard, honey, and salt; bring to a boil. Reduce heat to low or medium-low and let simmer until thickened, about 3 minutes. Remove from heat and stir in butter.
- Spoon sauce over warm chicken tenders, or add chicken back into the skillet to briefly reheat, and serve immediately.
Nutrition Facts : Calories 353.6 calories, Carbohydrate 23.2 g, Cholesterol 79.5 mg, Fat 14.5 g, Fiber 1.8 g, Protein 27.1 g, SaturatedFat 4.4 g, Sodium 455.9 mg, Sugar 12.5 g
CHICKEN THIGHS WITH BALSAMIC VINEGAR
Make and share this Chicken Thighs With Balsamic Vinegar recipe from Food.com.
Provided by William Uncle Bill
Categories Chicken Thigh & Leg
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat a large frying pan on medium high heat and add olive oil.
- Rinse thighs with cold water and pat dry with paper towelling.
- Season thighs with salt and pepper.
- Brown chicken thighs well on all sides, about 3 minutes.
- Cover, reduce heat to medium and cook for approximately 25 minutes or until thights are almost cooked through, depending on size, turning once during cooking.
- Add shallots, and cook for 2 to 3 minutes or until they soften.
- Stir in balsamic vinegar and cook for 1 minute longer. Turn chicken to coat thoroughly.
- Serve chicken thighs with cooked rice and spoon sauce over thighs.
- NOTE: Although 10 year old Balsamic Vinegar is best, 6 year old also gives you a very good tasting chicken.
Nutrition Facts : Calories 321.7, Fat 12.3, SaturatedFat 2.7, Cholesterol 188.2, Sodium 490.7, Carbohydrate 4.6, Fiber 0.1, Sugar 2.4, Protein 44.9
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