Wednesday, September 22, 2010

Aunt Maria's Balsamic Chicken

On request, here is my Aunt Maria's Balsamic Chicken recipe. Maria made this for us when we visited her in Atlanta earlier this year, and it has since become a favourite!

I dished this up last week with a kale, leek and roasted beet sauté. (Roast beets for 30-40 mins in oven first - wrapped in foil, then the skin comes off easily in your hands. Next simply saute kale, leeks and beets for 4-5 minutes in a little olive oil and salt and pepper). It was a healthy, delicious meal! Enjoy!

2 tsp olive oil
2 large red onions
6 cloves garlic, sliced paper thin
8 boneless, skinless chicken thighs (I used boned, and cut skin off myself as this is how its sold at the Farmer's market)
1 tsp salt
1/2 tsp oregano
1/2 tsp marjoram
1/4 cup balsamic vinegar
2 tbsp balsamic vinegar
1/3 cup sherry *optional (I didn't have this, so I used a little red wine that had been on the counter for a few weeks, and it worked perfectly)

1) Sauté onions & garlic in large pan, covered so they don't brown too much, on medium heat with 2 tsp olive oil.

2) While that cooks, season chicken, both sides, with salt, pepper, oregano and marjoram.

3) When onions are soft & light red, place chicken in pan (cover with the onions) and sprinkle with the 1/4 cup of vinegar and sherry.

4) Turn heat down and cover the pan. Cook for 25 mins, turning once, until done.

5) Remove lid and turn up heat a bit. Add remaining 2 tbsp of vinegar and cook until liquid is almost absorbed - about 5 mins.

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