How To make Balsamico Chicken with Olives
1/2 Recipe Fricasseed Chicken
- frozen or fresh 3 tb Tomato paste
1/2 c Low-sodium chicken broth
1/2 c Balsamic vinegar
3/4 c Pitted green olives; drained
1 tb Chopped fresh parsley
DEFROST THE FRICASSEED CHICKEN, if frozen. Arrange the chicken pieces in an oven-proof casserole or Dutch oven. Combine the tomato paste, broth and vinegar in a small bowl, and add to the chicken. Add the olives, cover and place in the oven. Turn the oven on to 375F and bake for 20 minutes. Meanwhile, place the fricassee sauce in a small saucepan over medium heat, and cook until it is thick enough to coat a wooden spoon, about 5-to-10 minutes. Uncover the casserole and strain the sauce over the chicken. Continue to bake, uncovered, another 5 minutes. To serve, arrange the chicken and sauce in a serving bowl or on a deep serving platter, and sprinkle with the parsley. ----- MM: CRAB-AND-PINK GRAPEFRUIT SALAD
How To make Balsamico Chicken with Olives's Videos
How To Make Balsamic Glaze
Balsamic Chicken
This easy and flavorful Balsamic Chicken is the perfect weeknight dinner. Made in a sheet pan, this baked chicken dinner is going to be a family favorite! All you need are a few pantry staples and you’ll have dinner ready in no time.
Full Recipe:
Dinner has never been easier with this balsamic glazed chicken. All you have to do is combine the balsamic marinade, add the chicken, and then into the oven it goes. That’s it!
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This Balsamic Tomato Baked Chicken Recipe Is Perfect For Your Next Dinner
We all know that when you combine sugar and vinegar something outstanding happens - at least taste wise. Combining this flavour with the acidity of tomatoes, it creates a type of chemical magic. That's exactly the term you can use to describe this balsamic tomato baked chicken recipe: MAGIC.
In other words, the dish has the sour tartiness of the vinegar balanced perfectly by the sweetness of the sugar. When combined with acidity of tomatoes, it creates a flavour that is simply out of this world.
To get the full printable recipe, visit:
0:00 How to prepare the chicken for baking
0:30 How to make the sauce
1:27 How to prepare the dish for baking - the veggies
2:03 Adding the chicken to the sauce and the baking dish
2:41 How to bake the chicken
2:54 Out of the oven
3:47 The taste test
4:16 Conclusion
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Braised Balsamic Vinegar Chicken Recipe | The Frugal Chef
Chicken recipes - balsamic chicken thighs
Here is an easy weeknight meal for these cold autumn days. We are going to braise some chicken thighs in balsamic vinegar with a lot of tomatoes and some onion. This dish is very flavorful and easy to make. You can make ti with chicken breast if you prefer.
Go ahead and serve this with mashed potatoes or pasta or rice or even quinoa. You will have plenty of juice to mop up. Enjoy!
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Serves two
4 chicken thighs or 1 chicken breast
1 small onion — finely sliced
2 large garlic clove — thinly sliced
4 medium tomatoes — chopped
2 thyme sprigs — remove the leaves
1 Rosemary sprig — remove the leaves
1 teaspoon dried oregano
1/2 cup Balsamic vinegar
5 basil leaves — sliced in ribbons
Salt & Pepper
Olive oil
Heat your pan and add some oil.
Add the sliced onions and cook, stirring occasionally, until onion is softened and lightly browned — about 7 minutes. Set aside.
Season one side of the chicken thighs generously with salt and pepper while the onions are browning.
Wait for the pan to heat again and add some more oil. Place the thighs, seasoned side down, in the hot pan. Season the other side. Brown the bottom and flip — about 5 minutes. Cook for an extra 5 minutes and remove. Discard the rendered fat but do not clean the pan.
Return the onions and scrape the bottom. Add the garlic. Return the chicken thighs. Add the tomatoes, with all of the juice. Add the thyme, Rosemary and oregano. Mix. Add the Balsamic vinegar. Top with the sliced basil leaves. Bring to a boil, reduce the heat and simmer for about 20 minutes — until the chicken is cooked through.
Serve with pasta, rice, mashed potatoes or quinoa.
Balsamic Chicken Breast
Balsamic Chicken Breast
Balsamic chicken is a quick and easy low carb recipe. The chicken is marinated in a balsamic sauce and gets therefore infused with beautiful Mediterranean and Italian flavors, This dish is prepared in one pan and you will only need a handful of ingredients. I love to cut mine up and serve the chicken with a green salad as a lunchtime meal. Another great way to enjoy your balsamic chicken is with rice and a mushroom sauce or with roasted root vegetables. No matter what you do, this chicken dish is surely going to satisfy all your needs. Just let it marinate, cook it and it's ready!
00:00 - Make Cuts on Chicken Breast
00:11 - Prep Marinade
00:40 - Marinate Chicken with Sauce
01:05 - Cook Chicken and Pour Sauce over it
Ingredients
3 Chicken Breast
Marination
½ cup Balsamic Vinegar
1 Tablespoon Italian Seasoning
¼ Teaspoon Black Pepper ground
1 Teaspoon Onion Powder
½ Teaspoon Garlic Powder
1 Tablespoon Sugar
To cook
1 Tablespoon Olive Oil
Salt optional to taste
To garnish
Parsley
Crispy Balsamic Chicken | Delish
Everything is crisp in the fall—chicken included.
DIRECTIONS
1. Preheat oven to 425 degrees. In a large bowl, whisk together 1/4 cup olive oil, balsamic, thyme, and rosemary and season generously with salt and pepper. Add chicken thighs and toss to coat.
2. Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon olive oil and sear chicken thighs skin-side down until crispy, 2 to 4 minutes per side. Transfer chicken to a plate. Wipe out skillet, if desired.
3. To skillet add remaining 2 tablespoons olive oil. Add whole garlic cloves and brussels sprouts and season with salt and pepper. Cook over medium heat until fragrant and deeply golden.
4. Return chicken to skillet and nestle in brussels sprouts. Bake until chicken is cooked through and brussels sprouts are tender, 15 minutes.
5. Garnish with Parmesan and serve.
INGREDIENTS
1/4 c. plus 3 tablespoons extra-virgin olive oil
1 tbsp. balsamic vinegar
1 tbsp. fresh thyme leaves
1 tbsp. freshly chopped rosemary
kosher salt
Freshly ground black pepper
4 bone-in skin-on chicken thighs
10 whole peeled garlic cloves, ends trimmed
1 lb. brussels sprouts, ends trimmed and halved or quartered if large
2 tbsp. freshly grated Parmesan, for serving
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