Balsamic Braised Chicken
Prep: 15 min.; Cook: 1 hr., 15 min. Serve this pan-simmered chicken with crusty French bread to sop up the glaze.
Yield: Makes 6 servings
- 1 (2-pound) package chicken thighs (about 6 thighs)
- 1 (2-pound) package chicken drumsticks (about 6 drumsticks)
- 3/4 teaspoon pepper
- 1/2 teaspoon salt
- 1 tablespoon vegetable oil
- 3 garlic cloves, chopped
- 1 (6-ounce) can tomato paste
- 1/2 cup chicken broth
- 2/3 cup balsamic vinegar
- 3 tablespoons honey
- 1/4 cup thinly sliced green onions
- 1. Sprinkle chicken pieces evenly with pepper and salt.
- 2. 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.
- 3. Add chopped garlic to skillet, and sauté 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 tablespoon honey; increase heat to medium-high, and bring glaze to a boil.
- 4. 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 onions.
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