culinary review
   
   

Wine Balsamic Chicken

Mon Jan 28, 2008 8:40 pm
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Comments: 0 Views: 1944

This flavorful chicken recipe is very simple and tasty. If you use chicken thighs (or any chicken with bone in it) instead of boneless chicken breasts, the sauce will take on an almost stock, gelatin-like form and texture, smooth and silky on your tongue.wine chicken

The flavors of the wine, balsamic vinegar and chicken come together wonderfully into this full-bodied, rich, delectable dish.
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General Info
Servings: 6
Total Cost: $15.50
Cost Per Serving: $2.58
Total Calories: 3,194
Calories/Serving: 532
IngredientVolumeMassCostCalorie
Chicken, Thighs, with Bone * 4.50 Pounds $4.50 1,376
Butter, Unsalted * 4.00 Ounces $0.51 810
Vegetable Oil 3 Tablespoons 42.00 Grams $0.09 360
Onion, Yellow Diced * 0.33 Pound $0.33 63
Garlic * 12.00 Grams $0.05 18
Tomatoes, Cherry 2 Pints 960.00 Grams $4.00 172
Vinegar, Balsamic 6 Tablespoons 90.00 Grams $1.59 60
Wine, Red Table 2 Cups 472.00 Grams $4.41 336
Salt, Table 2 Teaspoons 12.00 Grams $0.02 0

 

Servings: 4-6


Optional Ingredients:

fresh ground pepper
3 tablespoons parsley chopped for garnish
Method:

Preheat oven to 350.
Put vegetable oil & butter in a large skillet & place over high heat. Once the butter & oil are bubbling, add the chicken breasts--sear on each side--until chicken is golden. Remove to a large baking dish & set aside. Add the onion & garlic about 5 minutes--add tomatoes & the balsamic & red wine & salt & pepper. Bring to a boil & then simmer for 10 minutes. Pour the balsamic mixture over the chicken & put in oven for 10 minutes (20 min if thighs) -- or until chicken is cooked.

We also added string beans to this recipe and they added a nice color and crunch.

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