Best Balsamic Braised Chicken Recipes

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).

PAN-BRAISED CHICKEN WITH VEGETABLES IN BALSAMIC-CREAM SAUCE

Steps:

• Spread chicken thighs on a clean work surface. Pat dry with paper towels and season both sides with salt and pepper. Sprinkle 1/2 of the Italian seasoning all over them.
• Heat oil in a 12-inch nonstick skillet over medium-high heat. Add chicken thighs and brown for 3 minutes per side. Remove chicken to a plate and keep warm.
• Add onions to the same skillet and stir up any browned bits from the bottom of the pan. Cook, stirring occasionally, until onions just start to become tender, 3 to 5 minutes. Add mushrooms and cook until they begin to soften, about 4 minutes. Stir in garlic and remaining Italian seasoning. Taste and adjust salt and pepper. Cook and stir for 1 minute.
• Add chicken broth and return chicken thighs to the skillet. Reduce heat to low, cover, and cook until chicken juices run clear, about 15 minutes. An instant-read thermometer should read 165 degrees F (74 degrees C). Remove chicken to a cutting board and cut into bite-sized pieces.
• Return chicken to the skillet and increase heat to medium. Add tomatoes and spinach. Cook and stir until tomatoes are heated through and spinach is tender, but still bright green, about 3 minutes.
• Stir in 1/2 cup heavy cream and balsamic vinegar; bring to a gentle boil. Cook and stir for 3 minutes. If you prefer a creamier sauce, add more cream. Serve with shaved Parmesan cheese.

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 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 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.

BRAISED BALSAMIC CHICKEN WITH TOMATOES AND SWISS CHARD - ATK

Steps:

• Sprinkle both sides of chicken thighs with salt and pepper. Heat oil in a Dutch oven over medium-high heat until shimmering; 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 and brown on second side, about 5 minutes longer. Transfer thighs to large plate.
• Pour off all but 1 teaspoon fat from pot. Add the 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 3-4 minutes (if bottom of pot becomes very dark and sticky, stir in 1 to 2 tablespoons water). 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. Cook until chicken offers no resistance when poked with tip of paring knife but meat still clings to bone, 40 to 55 minutes.
• While chicken cooks, trim stems from Swiss chard. Roughly chop the leaves.
• Also while chicken cooks, simmer balsamic vinegar in a small saucepan over medium-high heat until thick, syrupy, and reduced to 1/3 cup, 3 to 5 minutes (begin measuring volume when vinegar begins to cling to sides of saucepan). Set aside.
• Using a slotted spoon, transfer chicken to plate and tent with foil; discard bay leaf. Bring liquid in Dutch oven to simmer over medium-high heat. Add chard greens and cook until wilted, about 2 minutes. Stir about 1/3 cup sauce into balsamic reduction to loosen, then stir the mixture into the sauce. Taste and adjust seasoning with salt and pepper.
• Return the chicken and any accumulated juices to sauce, cook until heated through, about 2 minutes, turning chicken once or twice. Use a slotted spoon to transfer chard to serving dish or individual bowls; place chicken thighs on chard, then spoon sauce over. Serve immediately.

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 CHICKEN WITH CARAMELIZED BALSAMIC-BROWN SUGAR GLAZE

Steps:

• Melt butter with 1 teaspoon of the Liquid Smoke.
• Saute shallots until golden, then add garlic.
• Season chicken with salt and pepper to taste, then brown chicken about 10 minutes, turning once.
• Add garlic and one cup of water to skillet and boil, stirring, one minute.
• Return chicken to skillet and arrange skin sides up.
• Gently simmer, covered, until chicken is cooked through and garlic is tender, about 35 minutes.
• Remove chicken from skillet; add balsamic vinegar, brown sugar and remaining one teaspoon of Liquid Smoke.
• Boil, uncovered, until slightly thickened.
• Return chicken to pan and allow sauce to vinegar-sugar mixture to caramelize a bit on the chicken, about 10 more minutes.
• Season to tast with salt and pepper and serve!

BALSAMIC BRAISED CHICKEN SAUSAGE

Steps:

• Put sausage and red onion in a large skillet. Add chicken broth, EVOO, and balsamic vinegar until it comes about half way up the sausages.
• Cook over medium high heat until all of the liquid is evaporated. If you like balsamic vinegar you may want to add more to make more of a glaze.
• I served with mashed sweet potatoes and put some of the extra glaze on the potatoes like a gravy!

TURMERIC-MISO REVERSE-BRAISED GRILLED CHICKEN WITH BALSAMIC CARAMELIZED ASPARAGUS

Steps:

• puree everything except the drumsticks. Cover the drumsticks with the puree and gently simmer until tender when squeezed with tongs. grill.

BALSAMIC BRAISED CHICKEN THIGHS

Steps:

• Season thighs with salt and pepper. Heat a large skillet over medium high heat. When hot, swirl with olive oil and brown thighs on all sides. Remove chicken to a plate and sauté onions until deeply bronzed. Deglaze pan with 1/4 cup balsamic vinegar. Stir in minced thyme, ground pepper, bay leaf, remaining 1/2 cup balsamic vinegar, chicken stock and honey. Bring to a boil and add thighs back to pan. Reduce heat to low, cover and simmer vigorously for 20-30 minutes, turning several times, until chicken is cooked through and sauce has concentrated. Serve over rice.

BALSAMIC BRAISED CHICKEN WITH HONEY

Steps:

• Preheat oven to 350*. Season chicken with salt and pepper, and heat olive oil in a dutch oven over med-high heat. Sear chicken thouroughly on all sides until it is a deep, golden color, about 3-5 minutes per side. Transfer chicken to plate.
• Add shallots and thyme to the pot, and saute until soft and golden. Pour wine into pan, and scrape up any bits left from the chicken. Cook 1-2 minutes, until nearly all liquid has evaporated.
• Add vinegar, broth, honey, bay leaf, and chicken to the pot, and bring to a simmer. Cover tightly and transfer to oven.
• Cook 30 minutes, turning once, until chicken is cooked through and is a deep, mahogany brown.
• Remove chicken and bay leaf from pot and skim any fat from sauce. Cook sauce uncovered until reduced by half. Add chicken back to pan, spoon sauce over top, and cook for 2 minutes to reheat.

BALSAMIC BRAISED CHICKEN

Steps:

• 1. Preheat oven to 350°. Season chicken with salt and pepper, and heat olive oil in a braising pan over medium-high heat. Sear chicken thoroughly on all sides until it is a deep, golden color, about 3-5 minutes per side. Transfer chicken to a plate. 2. Add shallots and thyme to the pot, and sauté until soft and golden. Pour wine into pan, and scrape up any bits left from the chicken. Cook 1-2 minutes, until nearly all liquid has evaporated. 3. Add vinegar, broth, honey, bay leaf, and chicken to the pot, and bring to a simmer. Cover tightly and transfer to oven. Cook 30 minutes, turning once, until chicken is cooked through and is a deep, mahogany brown. 4. Remove the pan from the oven and transfer chicken to a plate. Remove bay leaf, and skim off and discard any fat floating on the surface of the sauce. Cook sauce uncovered on a burner over medium-high heat to reduce liquid by half, until it has the consistency of a light syrup. Reduce heat to medium-low, add chicken back to pan, spoon sauce over top, and cook for 2 minutes to reheat. Serve hot.

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.

BRAISED BALSAMIC CHICKEN

Steps:

• 1. 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. 2. 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.