HONEY BALSAMIC CHICKEN WITH GREEN BEANS, POTATOES & CHERRY TOMATOES RECIPE - (4.5/5)
Provided by Claude
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees Fahrenheit. In a medium bowl, combine the balsamic vinegar, honey, a tablespoon of olive oil, garlic, thyme, rosemary, chili flakes, salt and pepper. Stir well to mix. Place chicken breast in a resealable plastic bag and pour the marinade over the top (from step above). Seal and toss the chicken to evenly coat. Marinate for at least 30 minutes if chicken is thawed. Overnight is better. Next place the potatoes and cherry tomatoes in a casserole dish, drizzle the remaining olive oil over potatoes, season with salt and pepper and stir to coat. Put the green beans on top of the potatoes and the chicken on top of the green beans evenly spaced in the dished. Pour the marinade over the casserole dish. Place in 425 degree oven and back 30-45 minutes - depending on how much you have. Based the chicken breast with the pan juices. Use a folk to test the potatoes to be cooked soft enough and taste the green beans for tenderness. The chicken should have an internal temperature of 165 degrees. Allow the chicken to rest for 5-10 minutes. Spoon juices over the top and serve.
BRAISED CHICKEN WITH GREEN BEANS, TOMATOES AND BALSAMIC VINEGAR
This is a favorite fall/winter recipe in my house. I modified it from a Cook's Illustrated recipe because no one (but me) likes Swiss Chard in my family. When browning the chicken, avoid overcrowding the pot--brown the thighs in two batches if all eight do not fit comfortably. Polenta, wide noodles or mashed potatoes go really well with this dish. Also, it has less calories than the Nutrition Facts calculate because you remove the skin after browning.
Provided by AustinMama
Categories Chicken Thigh & Leg
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 528.4, Fat 33.2, SaturatedFat 9, Cholesterol 158.8, Sodium 476, Carbohydrate 18, Fiber 4.3, Sugar 7, Protein 37.7
ROASTED POTATOES, CHERRY TOMATOES, AND GREEN BEANS
Make and share this Roasted Potatoes, Cherry Tomatoes, and Green Beans recipe from Food.com.
Provided by Paula
Categories Potato
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400^.
- Spray a jellyroll pan with non-stick cooking spray.
- Toss potatoes in a zip-top bag with 2 T. olive oil.
- Scatter on pan and sprinkle with salt and pepper.
- Roast until tender, approximately 50 minutes, turning occasionally.
- In the meantime, cook the green beans in a large saucepan of boiling salted water for 3 minutes.
- Drain beans and pat dry.
- Place beans, tomatoes, and garlic in another zip-top bag.
- Add 2 T. olive oil and shake to mix.
- When potatoes are tender, add the bean mixture and roast another 8 minutes.
BAKED CHICKEN WITH POTATOES, CHERRY TOMATOES AND HERBS
For this simple bake of chicken, potatoes and tomatoes, Julia Moskin borrowed a technique from the Italian island of Ischia, where rosemary, fennel and other herbs grow wild in the hills. Because the island was formed by volcanic activity (Pompeii is just under 20 miles away), it has natural hot springs, and the sand on some of its beaches is as hot as 350 degrees. When cooking fuel was scarce and expensive, the islanders learned to use the sand as a heat source for cooking. Wrapping the ingredients tightly and subjecting them to steady heat produces a succulent, aromatic dish. If you prefer to brown the ingredients, take the final step of uncovering the pan.
Provided by Julia Moskin
Categories dinner, lunch, roasts, main course
Time 4h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Pull any lumps of fat off the chicken and discard. In a bowl, combine chicken, 2 tablespoons olive oil, 1/2 tablespoon rosemary, 2 teaspoons salt, 1/2 teaspoon pepper and the chiles. Mix and set aside, at least 30 minutes at room temperature or up to 8 hours in the refrigerator.
- Heat oven to 450 degrees. In a 9-by-13-inch baking dish or a large ovenproof skillet with a lid, combine the remaining 2 tablespoons olive oil and 1/2 tablespoon rosemary, potatoes, tomatoes, onion and a generous sprinkling of salt and pepper. Toss and spread out evenly in the pan. Arrange chicken pieces on top, skin-side up. Add the wine, pouring along the edges of the pan, and place basil sprigs on top. Cover tightly, and bake for 30 minutes.
- Remove chicken from the oven and turn the oven temperature to 475 degrees. (Use the convection feature if you have it.) Or heat the broiler and arrange oven rack about 8 inches from the heat. Return uncovered pan to oven and cook until chicken skin is browned, cooking liquid is reduced and vegetables are very soft, 10 to 15 minutes more.
- Discard basil sprigs. Garnish with shredded basil and serve immediately.
Nutrition Facts : @context http, Calories 1264, UnsaturatedFat 53 grams, Carbohydrate 60 grams, Fat 80 grams, Fiber 9 grams, Protein 73 grams, SaturatedFat 20 grams, Sodium 1939 milligrams, Sugar 6 grams, TransFat 0 grams
HONEY BALSAMIC CHICKEN
This balsamic chicken is a recipe I adapted from a cookbook that featured quick and easy recipes. I adjusted the seasonings somewhat and added a bit more honey to better suit my tastes. -Lisa Varner, El Paso, Texas
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Sprinkle chicken with garlic salt and pepper. In a large skillet over medium heat, cook chicken in oil until juices run clear, 4-7 minutes on each side. Remove and keep warm. , Add vinegar, honey and basil to the pan; cook and stir 1 minute. Return chicken to the pan; heat through, turning to coat with glaze.
Nutrition Facts : Calories 233 calories, Fat 8g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 559mg sodium, Carbohydrate 11g carbohydrate (11g sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
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Estimated Reading Time 1 min
- In a medium bowl, combine the balsamic vinegar, honey, a tablespoon of olive oil, garlic, thyme, rosemary, chili flakes, salt and pepper. Stir well to mix.
- Place the chicken breasts in a resealable plastic bag and pour the marinade over the top. Seal and toss the chicken to evenly coat. Marinate for at least 30 minutes.
- While the chicken marinades, place the potatoes and cherry tomatoes on a sheet pan. Drizzle with the remaining olive oil, season with salt and pepper, and stir to coat. Bake for 25 minutes.
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