Makes 6 servings

Prep: 15 min.; Cook: 1 hr., 15 min. Serve this pan-simmered chicken with crusty French bread to sop up the glaze.

How to Make It

Step 1

Sprinkle chicken pieces evenly with pepper and salt.

Step 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.

Step 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.

Step 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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