Chicken In Balsamic Cherry Sauce Food

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.

CHERRY BALSAMIC CHICKEN WITH ALMOND COUSCOUS & ROASTED CARROTS

Steps:

• • Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. • Peel and mince garlic. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens.
• • Melt 1 TBSP butter in a small pot over medium-high heat. Add almonds; cook, stirring, until lightly browned, 1-2 minutes. • Add garlic, couscous, and a pinch of salt; cook, stirring, 30 seconds. • Stir in ¾ cup water (1½ cups for 4 servings) and cover. Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes. Drain any excess water from pot if necessary. • Keep covered off heat until ready to serve.
• • While couscous cooks, toss carrots on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on middle rack until browned and tender, 20-25 minutes.
• • Meanwhile, pat chicken* dry with paper towels; season generously all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. • Turn off heat; transfer to a cutting board to rest.
• • Heat a drizzle of oil in same pan over medium-high heat. Add scallion whites; cook, stirring, 1 minute. • Pour in vinegar, stock concentrate, jam, and ¼ cup water (1⁄3 cup for 4 servings); whisk to combine. Bring to a simmer and cook until thickened, 3-4 minutes. • Turn off heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.
• • Fluff couscous with a fork; season with salt and pepper. TIP: For an extra-rich experience, stir in 1 TBSP butter (2 TBSP for 4 servings). • Thinly slice chicken crosswise. • Divide couscous, chicken, and carrots between plates. Top chicken with sauce. Garnish with scallion greens and serve.

ONION CHICKEN IN BALSAMIC SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet, heat oil over medium heat. Add onion and reduce heat to low. Allow onion to caramelize, stirring only enough to prevent sticking and to be sure that all sides are fully cooked. Add garlic and saute briefly.
• Increase heat to medium. Add chicken hindquarters to skillet and brown on both sides. Remove chicken, onion and garlic and place in a 9x13 inch baking dish.
• Combine the stock and vinegar. Deglaze the skillet with this mixture, then bring to a boil and continue to simmer, stirring occasionally, until the mixture has thickened. Pour mixture over chicken and stir in the sun dried tomatoes. Cover dish tightly and bake in the preheated oven for 15 to 20 minutes, or until chicken is done and juices run clear.

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.

CHERRY BALSAMIC BRAISED STUFFED CHICKEN

Steps:

• Combine sauce ingredients in a saucepan. Bring to a boil and cook until cherries soften. Remove from heat and set aside.
• Preheat the oven to 350 degrees.
• In a medium bowl, combine the goat cheese, fresh herbs and heavy cream to create an herbed goat cheese mixture; set aside as this will be stuffed inside the chicken breast.
• Prepare your chicken by creating a pocket for the stuffing. Using a sharp paring knife, make a slit into the side of the chicken breast, cutting along one edge of the chicken. The slit should be about 2-3 inches, depending on how large your chicken breasts are. To fill your chicken breasts, place 1/4 of the herbed goat cheese mixture inside the slit of each breast. Season the chicken breast with salt & pepper to taste and set aside.
• Prepare your skillet by heating up the oil and butter on high heat. Carefully place the chicken in the skillet and gently brown on all sides. Place the browned chicken in a baking dish and carefully pour the cherry balsamic braising sauce around the chicken. Bake in the preheated oven for 30-35 minutes.
• Plate chicken and pour glaze over each piece.