Black Cherry Balsamic Vinegar Roast Chicken Food

ROASTED CHERRY TOMATOES WITH BALSAMIC VINEGAR

Steps:

• Preheat your oven to 425 degrees F.
• Place the tomatoes in a medium bowl. Add the remaining ingredients and stir to coat.
• Transfer the tomatoes to a small, 1-quart baking dish.
• Roast until the tomatoes are soft and beginning to burst, about 20 minutes.
• Divide the tomatoes among plates and drizzle with the cooking juices. Serve immediately.

BALSAMIC ROAST CHICKEN

Steps:

• Preheat oven to 350°. Mix rosemary, garlic, salt and pepper. Place onions in a roasting pan; place chicken over onions, breast side up. , Pat chicken dry. With fingers, carefully loosen skin from chicken; rub rosemary mixture under the skin. Secure skin to underside of breast with toothpicks. Tuck wings under chicken; tie drumsticks together., Mix wine and vinegar; pour over chicken. Roast 2 to 2-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Transfer onion and pan drippings to a small bowl; skim fat. Remove and discard skin from chicken before serving. Serve with onion sauce.

CHERRY BALSAMIC CHICKEN

Steps:

• Combine the cherries, vinegar, mustard, fennel seed, salt and garlic in a blender. Puree until smooth. Place the chicken pieces in a resealable plastic bag and pour the marinade over the chicken. Seal the bag and toss to coat. Marinate in the refrigerator for 2 hours.
• Remove the chicken from the refrigerator 30 minutes before grilling. Preheat a grill to 450 degrees F or medium-high heat with indirect heat on one side.
• Remove the chicken pieces from the marinade and place on a baking sheet; reserve the marinade. Drizzle with the olive oil. Place the chicken on the grill over direct heat and cook undisturbed for 4 minutes. Flip the chicken, move to indirect heat and baste with the marinade. Cover the grill and roast until the chicken is cooked through, about 30 minutes. Remove to a platter and sprinkle with the fennel pollen.

CHICKEN IN BALSAMIC CHERRY SAUCE

Steps:

• 1. Pat dry chicken and season with salt.
• 2. In a heavy skillet heat olive oil. Sauté seasoned chicken until browned, 12-15 minutes. Remove chicken. Add onions to skillet and sauté until tender, 5-6 minutes. Add vinegar and reduce to just a couple of tablespoons.
• 3. Add broth, bring heat to high and reduce by half.
• 4. Add cherry preserves and cook for an additional 5 minutes until the sauce is thick.
• 5. Return chicken to pan to heat through while spooning sauce over chicken. Serve hot.

CHERRY-BALSAMIC GLAZED CHICKEN BREASTS

Steps:

• Preheat grill.
• In a medium saucepan, heat the olive oil over medium heat until hot.
• Add the shallots and saute until softened- about 3-4 minutes.
• Add the cherry preserves, balsamic vinegar, Italian seasonings, and the pepper.
• Reduce heat to medium low and cook until the mixture is reduced by one-fourth.
• About 6-8 minutes.
• Reserve 6 tbsp of glaze in small bowl.
• Lightly season chicken breasts with salt.
• Place chicken on grill.
• Cook, covered for 4 minutes per side.
• Brush one side with glaze.
• Let set for 1 minutes then flip and brush other side with glaze.
• Repeat until chicken is cooked through.

CHICKEN WITH BALSAMIC CHERRY TOMATOES

Steps:

• If chicken breasts have tenders, remove the tenders for another use. Working with one chicken breast at a time, place one in a zipper bag and pound with a meat mallet or rolling pin to flatten to ½" to 1" thickness. Continue with remaining pieces. Season the chicken with half of the salt and pepper.
• Heat about 3 teaspoons of canola or vegetable oil in a 12" skillet over medium-high heat.
• Cook chicken in batches; add two chicken breasts at a time to the hot oil and cook for 4 minutes, without disturbing. Flip over and cook another 4 minutes or until the chicken is fully cooked. Remove chicken to a serving platter, tent with foil. Add remaining 3 teaspoons oil to the skillet and repeat process with remaining two pieces of chicken. Keep chicken tented and warm and allow the juices to accumulate.
• Add 1 tablespoon olive oil to the same skillet. Add shallots and cook over medium-high heat until tender, about 2 minutes. Add garlic and cook 2 more minutes.
• Add balsamic vinegar and tomatoes and stir until heated, about 1 - 2 minutes. Cover with a lid and cook for 7 - 8 minutes without uncovering, while shaking the pan from time to time. Moisture will accumulate in the pan and the tomatoes will start to break down and burst. Remove from heat, season with salt and pepper.
• Pour the balsamic tomato sauce over the chicken and accumulated juices on the platter. Garnish top with freshly grated Parmesan cheese and fresh basil. Serve with optional crusty bread.

DARK CHERRY BALSAMIC VINAIGRETTE

Steps:

• In a medium saucepan on medium high heat add vinegar, sugar and garlic till boiling then simmer till reduced by half. Add preserves and cook 1 minute. Remove from heat and cool to room temperature. Whisk in red wine vinegar and then canola oil. Season with salt & pepper.

BLACK CHERRY BALSAMIC VINEGAR ROAST CHICKEN

Steps:

• 1. Preheat your oven to 350'F.
• 2. Remove the chicken from the marinade.
• 3. Place the chicken legs on a large baking tray with sides. Pour the marinade over top of the chicken.
• 4. Bake for about 40-45 minutes.
• 5. Enjoy!