Balsamic Poached Chicken Food

BALSAMIC CHICKEN

Steps:

• Bring a pot of water to a boil and add salt. Add the rice to the boiling water and cook according to the package instructions.
• Heat the oil in a large nonstick skillet over medium-high heat. When hot, add the chicken in one layer and season with the red pepper flakes and some salt and pepper. Cook until light brown, about 4 minutes. Flip the chicken, add the bell peppers, garlic, ginger and scallion whites and cook, stirring, for 2 minutes. Stir together the balsamic and brown sugar and add it to the skillet. Cook until the vinegar reduces a bit, about 2 minutes. Mix the cornstarch with 1/4 cup water and add it to the skillet. Cook until the sauce thickens, about 1 minute.
• Remove the rice from the pot and drain. Cut open the bag(s) and serve up. Spoon some of the chicken over the rice and garnish with the sliced scallion greens.

BALSAMIC CHICKEN

Steps:

• Whisk together the balsamic vinegar, chicken broth, sugar, garlic, and Italian seasoning in a bowl, place the chicken breasts in the marinade, and marinate for 10 minutes on each side.
• Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and reserve the marinade. Place the chicken in the heated pan and cook until they start to brown and are no longer pink inside, about 7 minutes per side. Pour the marinade into the skillet, and cook until it thickens slightly, turning the chicken breasts over once or twice, about 5 minutes.

BALSAMIC POACHED CHICKEN WITH ASPARAGUS AND POTATOES

Steps:

• Heat oven to 400°F.
• Place the potatoes in a roasting pan. Drizzle with the oil. Season with 3/4 teaspoon of the salt and the pepper, and toss.
• Roast for 30 minutes, shaking the pan once.
• Add the asparagus to the pan with the potatoes, season with the remaining salt, and toss.
• Roast until the asparagus is tender, 12 to 15 minutes.
• Meanwhile, in a saucepan, bring the broth and vinegar to a boil.
• Add the chicken and, if necessary, enough water (up to 1/2 cup) to cover it. Simmer for 1 minute.
• Cover, remove from heat, and set aside until cooked through, about 15 minutes.
• Transfer the chicken to a cutting board.
• Return the liquid to medium-high heat and simmer until reduced to about 1/3 cup, about 10 minutes.
• Thickly slice the chicken.
• Divide the ingredients among individual plates. Drizzle with the balsamic mixture.

EASY BALSAMIC POACHED CHICKEN AND GLAZE

Steps:

• In a sauce pan, bring the chicken broth and balsamic vinegar to a boil.
• Add the chicken. If the broth and vinegar mixture doesn't fully cover the chicken pieces, add a little more broth
• Simmer for 2 minutes, cover, and remove the pan from heat.
• Set pan aside for 20 minutes, until chicken is cooked through. Try not to lift the lid during the 20 minutes of cooking.
• Remove chicken from pan and set aside. Return sauce to the stove and reduce until to about 1/2 a cup (this may take awhile to reduce, but it's worth it, stick with it).
• Pour the reduced sauce glaze over chicken and serve!

BALSAMIC POACHED CHICKEN

Steps:

• Heat oven to 400 degrees.
• Place potatoes in a roasting pan.
• Add the oil and 3/4 tsp of the salt, pepper and toss.
• Roast for 30 minutes, shaking the pan once.
• Add the asparagus to the pan, season with the remaining salt and toss.
• Roast until the asparagus are tender, 12-15 minutes.
• Meanwhile, in a saucepan, being the broth and vinegar to a boil.
• Add the chicked and if necessary, enough water (up to 1/2 cup) to cover it.
• Simmer for 1 minute.
• Cover and remove from heat, and set aside until cooked through, about 15 minutes.
• Transfer the chicken to a cutting board.
• Return the liquid to medium-high heat and simmer until reduced to 1/3 cup, about 10 minutes.
• Slice the chicken.
• Divide the ingredients among individual plates.
• Drizzle with the balsamic mixture.

ROASTED CHICKEN WITH POLENTA AND BALSAMIC-POACHED FIGS

Steps:

• Heat oven to 300 degrees. Place chicken on a baking sheet and gently peel back skin from chicken pieces without detaching it completely. Heat until the meat is warm and the skin is crisp, about 10 minutes. Meanwhile, combine polenta and water in a medium pot over medium-high heat. Break up polenta with a wooden spoon, then stir continuously until creamy and heated through. Season with salt, spoon onto serving plates, and top with chicken.
• In a small pot, combine chicken "jus," figs, and fig syrup; whisk until combined. Reduce slightly over medium-low heat. Season with pepper. Pour over chicken. Garnish with parsley.

BALSAMIC POACHED CHICKEN

Steps:

• Place the potatoes in a roasting pan. Drizzle with the oil. Season with 3/4 teaspoon of the salt and the pepper, and toss. Roast for 30 minutes, shaking the pan once. Add the asparagus to the pan with the potatoes, season with the remaining salt, and toss. Roast until the asparagus is tender, 12 to 15 minutes. Meanwhile, in a saucepan, bring the broth and vinegar to a boil. Rinse the chicken and pat it dry with paper towels. Pound the chicken to an even thinness. Add the chicken and, if necessary, enough water (up to 1/2 cup) to cover it. Simmer for 1 minute. Cover, remove from heat, and set aside until cooked through, about 15 minutes. Transfer the chicken to a cutting board. Return the liquid to medium-high heat and simmer until reduced to about 1/3 cup, about 10 minutes. Thickly slice the chicken. Divide the ingredients among individual plates. Drizzle with the balsamic mixture.

CHICKEN IN BALSAMIC, ORANGE & ROSEMARY SAUCE

Steps:

• Put the chicken between pieces of cling film and flatten slightly by bashing with a pan. Unwrap and sprinkle on both sides with pepper. Heat the oil in a pan over a medium heat, then fry the chicken for 5 minutes, turning halfway through.
• Pour 2 tbsp vinegar over the chicken, add the orange juice and stock and sprinkle with the rosemary and salt. Bring to the boil, lower the heat and bubble gently for 5 minutes until tender, spooning with the sauce frequently and turning chicken halfway through.
• Stir in the sugar, butter and rest of the vinegar, then sizzle for a few minutes until reduced and glossy.
• Put the chicken in a serving dish, spoon the sauce over and garnish with orange and rosemary. Serve with rice and a crisp green salad.