Braised Chicken With Green Beans Tomatoes And Balsamic Vinegar Food

BRAISED BALSAMIC CHICKEN

Steps:

• Season both sides of chicken breasts with garlic salt and pepper.
• Heat olive oil in a skillet over medium heat; cook seasoned chicken breasts until chicken is browned, 3 to 4 minutes per side. Add onion; cook and stir until onion is browned, 3 to 4 minutes.
• Pour diced tomatoes and balsamic vinegar over chicken; season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

BRAISED BALSAMIC CHICKEN

Steps:

• Season chicken breasts with ground black pepper and garlic salt. Heat olive oil in a medium skillet, and brown the onion and seasoned chicken breasts.
• Pour tomatoes and balsamic vinegar over chicken, and season with basil, oregano, rosemary and thyme.
• Simmer until chicken is no longer pink and the juices run clear, about 15 minutes.

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.

CHICKEN BRAISED WITH RED WINE VINEGAR AND TOMATOES

Steps:

• Put the flour, 1 tsp. salt, and 1/2 tsp. pepper in a 1-gallon plastic zip-top bag. Close and shake to combine. Add the chicken to the bag, zip it closed, and shake vigorously to coat with flour.
• Heat 2 Tbs. of the oil in a 12-inch skillet(preferably cast iron) over medium-high heat until shimmering hot. Add half of the chicken in a single layer and cook, flipping once, until golden, 2 to 3 minutes per side. Transfer the chicken to a large bowl. Add the remaining 1 Tbs. oil to the pan and repeat with the remaining chicken.
• Add the onion to the pan and cook, stirring, until slightly softened, about 2 minutes. Add the garlic and cook 30 seconds more. Stir in the tomatoes and bay leaf, raise the heat to high, and cook until the tomatoes begin to break down, about 2 minutes. Add the vinegar and boil vigorously until almost evaporated, about 30 seconds. Return the chicken and any accumulated juice to the pan, along with the chicken broth, 1/2 tsp. salt, and 1/2 tsp. pepper, stirring well to combine. Bring to a boil; then reduce the heat to maintain a simmer. Cook, partially covered, stirring occasionally, until the chicken is cooked through, about 8 minutes. Stir in the parsley, cover, and cook for 1 minute more.
• Season to taste with salt. Remove the bay leaf and serve.

BRAISED ITALIAN CHICKEN WITH GREEN BEANS, TOMATOES & OLIVES

Steps:

• Season the chicken with 1 tsp. salt and 1/2 tsp. black pepper. Spread the flour on a plate, and lightly dredge the chicken in the flour. Heat 2 Tbs. of the oil in a large Dutch oven or casserole over medium-high heat until the oil is shimmering hot. Cook the chicken in two to three batches (to avoid crowding the pot) until well browned on both sides, 2 to 3 minutes per side. Transfer each batch to a plate as it finishes, and if the pot looks dry between batches, add the remaining 1 Tbs. oil.
• Return the chicken to the pot, add the green beans, garlic, 1/2 tsp. salt, and 1/2 tsp. black pepper, and cook, stirring, for 2 minutes. Add the red wine and cook until it almost completely evaporates, 1 to 2 minutes. Add the tomatoes and their juices, rosemary, and red pepper flakes. Bring to a boil, then lower the heat to a steady simmer. Cover, leaving the lid slightly ajar, and cook, stirring occasionally for 15 minutes. Add the olives, and continue simmering with the lid ajar until the chicken and green beans are very tender, about 5 minutes more. Season with salt and pepper to taste. Serve immediately.

BRAISED CHICKEN WITH SHALLOTS, GARLIC, AND BALSAMIC VINEGAR

Steps:

• Cook bacon in a deep 12-inch heavy skillet over moderately low heat, stirring, until crisp, about 8 minutes. Transfer with a slotted spoon to paper towels to drain and reserve bacon fat in skillet.
• While bacon is cooking, pat chicken dry and season with salt and pepper. Brown, beginning with skin sides down, in 2 batches in bacon fat over moderately high heat, turning, about 8 minutes. Transfer chicken as browned with tongs to a plate and pour off all but 2 tablespoons fat from skillet.
• Add shallots to skillet and cook over moderately low heat, covered, stirring occasionally, until soft and pale golden, about 10 minutes.
• Remove lid and cook shallots, stirring, until deep golden, about 10 minutes more. Add garlic and 1 cup water to skillet and boil, stirring, 1 minute.
• Return chicken to skillet, turning pieces to coat, then arrange them skin sides up and gently simmer, covered, until chicken is cooked through and garlic is tender, about 30 minutes.
• Transfer chicken with tongs to a serving dish. Add vinegar to sauce and boil, uncovered, mashing garlic with back of a spoon, until slightly thickened. Season sauce with salt and pepper and pour over chicken, then sprinkle with bacon.

BRAISED BALSAMIC CHICKEN WITH GARLIC AND ONIONS

Steps:

• Cook bacon in a deep heavy skilled until crisp.
• Drain on paper towels, reserving bacon grease in skillet.
• Pat chicken dry and season with salt and pepper.
• Brown chicken in bacon grease, in 2 batches, over medium high heat, turning, about 8 minutes.
• Transfer chicken to plate.
• Pour off all but 2 tablespoons fat.
• Lower heat, add onions to skillet and cook, covered, stirring occasionally, until soft and lightly brown, about 10 minutes.
• Remove lid and continuing cooking until deep golden, about 10 minutes more.
• Add garlic and 1 cup water to skillet and bring to a boil, stirring 1 minute.
• Return chicken to skillet, turning pieces to coat, then arrange them skin side up and gently simmer, covered, until cooked through, about 30 minutes.
• Transfer chicken to serving dish.
• Add balsamic vinegar to sauce and boil, uncovered, mashing garlic, until slightly thickened.
• Season with salt and pepper and pour over chicken, then sprinkle with bacon.

BRAISED BALSAMIC CHICKEN

Steps:

• Pat chicken dry and season with pepper and salt. Heat oil in a medium skillet and brown chicken breasts with the sliced onion for 3-5 minutes per side.
• Pour balsamic vinegar and diced tomatoes over the chicken and sprinkle spices over all. Bring to a gentle boil.
• Reduce heat to low and simmer, covered, for about 15 minutes, or until the chicken is cooked through.
• Serve hot with a side of mashed potatoes or sauteed garden vegetables.

BRAISED CHICKEN WITH GREEN BEANS, TOMATOES AND BALSAMIC VINEGAR

Steps:

• Adjust oven rack to lower-middle position; heat oven to 350 degrees. Season chicken thighs with salt and pepper. Heat oil in nonreactive Dutch oven over medium-high heat until shimmering but not smoking; add chicken thighs skin-side down and cook without moving them until skin is crisped and well browned, 10 to 12 minutes. Using tongs, turn chicken pieces and brown on second side, about 5 minutes longer; transfer thighs to large plate.
• Pour off all but 1 teaspoon fat from pot. Add onion and tomato paste and cook over medium heat, stirring occasionally and scraping bottom of pot with wooden spoon, until tomato paste begins to darken, about 4 minutes (if bottom of pot becomes very dark and sticky, stir in 1 to 2 tablespoons water, juice from tomatoes or some of chicken broth).
• Add garlic and anchovy and cook, stirring constantly, until fragrant, about 1 minute.
• Stir in tomatoes, chicken broth, and wine, scraping up browned bits with wooden spoon.
• Add red pepper flakes, thyme, and bay.
• Remove and discard skin from chicken thighs, then submerge chicken bone-side up in liquid, adding any chicken juices accumulated on plate.
• Increase heat to high, bring to simmer, cover, then place pot in oven.
• After 30 minutes add green beans. Cook chicken for another 10 minutes or until done (when it offers no resistance when poked with tip of paring knife but meat still clings to bone).
• While chicken cooks, simmer balsamic vinegar in 8-inch nonreactive skillet over medium-high heat until thick, syrupy, and reduced to 1/4 cup, 3 to 5 minutes (begin measuring volume when vinegar begins to cling to sides of saucepan). Set aside.
• Using slotted spoon, transfer chicken to plate and tent with foil (I don't always tent it, too lazy); discard bay leaf.
• Bring liquid in Dutch oven to simmer over medium-high heat and cook until the beans are of the tenderness you like.
• Stir about 1/3 cup sauce into balsamic reduction to loosen, then stir mixture into sauce; adjust seasoning with salt and pepper.
• Return chicken and accumulated juices to sauce, cook long enough to warm chicken, turning once or twice. Serve immediately.

BRAISED BALSAMIC CHICKEN

Steps:

• Season both sides of chicken breasts with salt and pepper.
• Heat olive oil in a large skillet over medium heat; cook seasoned chicken breasts until chicken is browned, 3 to 4 minutes per side. Add onion and garlic, cook and stir until onion is browned, 3 to 4 minutes.
• In a medium bowl mix the tomatoes, balsamic vinegar, basil, oregano and thyme.
• Spoon the tomato mixture over the chicken
• Simmer until chicken is no longer pink and the juices run clear, about 15 minutes.

BRAISED CHICKEN IN AROMATIC TOMATO SAUCE

Steps:

• Heat oil in heavy large Dutch oven over medium-high heat. Add chicken in batches and cook until brown on all sides, about 8 minutes per batch. Place chicken on platter. Add onions to Dutch oven; sauté until tender, about 5 minutes. Add spices; stir until fragrant, about 1 minute. Stir in tomatoes and their juices and water. Return chicken to Dutch oven. Cover; simmer over medium-low heat until chicken is very tender, about 35 minutes.
• Transfer chicken to platter. Tent with foil. Add 2 tablespoons vinegar, tomato paste and sugar to Dutch oven. Simmer until thickened to sauce consistency, stirring occasionally, about 10 minutes. Season with salt, pepper and more vinegar, if desired. Remove from heat. Cover to keep warm.
• Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer pasta to platter. Top with chicken, sauce and cheese.