Balsamic Glazed Chicken Food

GLAZED BALSAMIC CHICKEN

Steps:

• Combine flour, salt& pepper in a shallow dish or plastic bag; add chicken& turn or shake to coat.
• Don't discard remaining flour when you remove the chicken.
• Heat half the oil in a large nonstick skillet; fry the chicken until no longer pink inside, about 15- 20 minutes depending on their size.
• Remove to a plate& keep warm in the oven.
• Add remaining oil to pan; cook garlic& sage until just golden, about a minute.
• Sprinkle with remaining flour& cook, stirring, for 30 seconds.
• Stir in stock, vinegar& honey; cook, stirring constantly, for about 3 minutes.
• Return chicken& any accumulated juices to the skillet, turning to coat.
• Cook, turning occasionally, until chicken is glazed, about 5 minutes.
• Sprinkle with parsley before serving.

BALSAMIC-GLAZED CHICKEN

Steps:

• Season chicken with salt and pepper. Mix balsamic vinegar, soy sauce, water, and brown sugar together in a small bowl until sugar is dissolved.
• Heat oil in a large skillet over medium heat. Brown chicken in the hot oil until no longer pink in the center, 3 to 4 minutes per side. Remove from the skillet and set aside.
• Add mushrooms and onion to the skillet, adding more oil as needed. Cook over medium heat until soft, about 5 minutes. Return chicken to the skillet and pour balsamic glaze on top. Reduce heat to low and let simmer gently until sauce thickens slightly and chicken is warmed through, 3 to 4 minutes.

BALSAMIC GLAZED CHICKEN WINGS

Steps:

• In a mixing bowl, combine the soy sauce, honey, balsamic vinegar, blackening spice and rotisserie blend, mixing well. Add wings to mixture and let marinate for 1 hour.
• Preheat oven to 375 degrees F. Arrange wings on a baking sheet and bake for 25 minutes, brushing the remaining marinade on the wings as they cook in order to create a glaze. Serve with your favorite dip and veggies.

ROASTED BALSAMIC-GLAZED CHICKEN

Steps:

• Preheat the oven to 350 degrees F.
• Combine the vinegar, oil, salt, pepper, herbes de Provence, and lemon juice in a bowl, whisking until emulsified.
• Pour over the chicken, taking care to completely coat it. Insert the reserved squeezed lemons, plus the rosemary and garlic into the cavity. Layer the onions in a roasting pan and place the chicken on top. Slice the fennel in half lengthwise and surround the chicken with it, cut side down.
• Put the chicken in the oven and immediately reduce the temperature to 250 degrees F and roast for 1 1/2 to 2 hours, basting occasionally.

ROASTED CHICKEN WITH BALSAMIC VINAIGRETTE

Steps:

• Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend. Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.
• Preheat the oven to 400 degrees F. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time. Transfer the chicken to a serving platter. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken, and serve.

ORANGE-BALSAMIC GLAZED CHICKEN

Steps:

• In a large pan, heat the extra-virgin olive oil over medium-high to high heat.
• Season the chicken liberally with salt, pepper and poultry seasoning. When the oil is hot and ripples, add the chicken and brown for 5 minutes, then turn and sprinkle with rosemary. Cook until the chicken is tender and cooked through, about 5 minutes more.
• In a small bowl, stir together the marmalade, vinegar and stock and pour over the chicken. Cook for 2 to 3 minutes or until the sauce has thickened and becomes a thin glaze. Add the scallions during the last minute of cooking time. Arrange on a serving platter and serve topped with arugula greens.

BALSAMIC GLAZED CHICKEN BREAST

Steps:

• Preheat the oven to 350 degrees F.
• Put the vegetable oil and butter into a large skillet and place over high heat. Once the butter and oil are bubbling, add the chicken breasts to the skillet 4 at a time. Sear on each side until the chicken is golden, about 1 minute per side. Remove to a large baking dish. Repeat with the remaining breasts and set aside.
• Add the onion and garlic and cook, stirring occasionally, until the onions are soft, about 5 minutes. Add the tomatoes, toss to combine and then follow with the balsamic vinegar and red wine and season with salt and pepper. Bring up to a bubble then reduce the heat and let simmer for 10 minutes. [Simmering the wine in this mixture does not reduce the alcohol content substantially.]
• Pour the balsamic mixture over the chicken and place the pan in the top half of the oven for 10 minutes, or until the chicken has just cooked through. Remove from the oven, garnish with freshly chopped parsley and set into a prepared chafer.

BALSAMIC CHICKEN THIGHS

Steps:

• Spray large frying pan, preheat.
• Rinse and pat dry thighs.
• Season with salt and pepper.
• Brown well on all sides.
• Cover, reduce heat to medium and cook for approximately 25 minutes,or'til thighs are done depending on size.
• Add shallots,cook for 2-3 minutes,until they soften.
• Stir in balsamic vinegar, cook for about 1 more minute,turn chicken to coat thoroughly.
• Spoon sauce over thighs to serve.

CHICKEN BREAST WITH HONEY-BALSAMIC GLAZE

Steps:

• Combine first 3 ingredients; sprinkle over both sides of chicken.
• Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 7 to 8 minutes on each side or until chicken is done.
• Transfer chicken to a platter; keep warm. Reduce heat to medium-low; add vinegar and honey to pan. Simmer 1 minute or until glaze thickens; stir constantly. Pour glaze over chicken.

SWEET BALSAMIC GLAZED CHICKEN

Steps:

• 1. Preheat oven to 350°F.
• 2. In a 9x13 glass baking dish, whisk together the balsamic vinegar, honey, soy sauce, and minced garlic.
• 3. Place the chicken breasts on top of the mixture and turn to coat.
• 4. Bake, uncovered, for 30-40 minutes, depending on the size of the chicken breasts, until cooked through. Baste the chicken with the sauce half way through cooking.
• Do Ahead
• The chicken can be marinated up to 8 hours.

BALSAMIC-HONEY GLAZED CHICKEN BREASTS

Steps:

• Preheat an electric grill for high heat. When hot, brush the cooking surfaces with olive oil or use nonstick cooking spray. Season the chicken breasts with salt and pepper, add to grill and cook until lightly browned, in two batches, if necessary. Remove chicken from grill and set aside.
• In a large skillet, add the onions and garlic, and cook on low heat until wilted, about 6 to 7 minutes. Add the tomato puree and broth and bring to a boil.
• Transfer the chicken breasts to the skillet. Cover and simmer for 30 minutes, or until the chicken is tender. Remove the chicken breasts to a platter and tent with aluminum foil to keep warm.
• Whisk together the vinegar and honey in a small bowl and pour into the pan, stirring. Simmer for 5 to 10 minutes, until the sauce is reduced to about 1/2 cup. Drizzle the sauce over the chicken and garnish with chopped parsley.