I found this recipe in Parade Magazine a little over a year ago. It has everything I love in it and makes a tasty and visually pleasing entrée. In my food files, I have my mom’s “fried” chicken which I’ll share with you at a later date. It’s not a typical fried chicken but it’s where I was first introduced to the combination of cooking with vinegar and chicken so when I saw this recipe I knew it was a keeper.
The original recipe calls for bone-in, skinless chicken thighs. Obviously the thigh meat has less of a tendency to dry out but it does have a lot of fat in it so I substitute chicken breasts instead. If you do use chicken breasts be sure not to overcook the meat.
Everyone I’ve made this chicken dish for has asked for the recipe and I’m sure you’ll get the same response!!!
3 tbsp olive oil
4 pieces of boneless, skinless chicken breasts (or 8 thighs)
2 tbsp olive oil
4 pieces of boneless, skinless chicken breasts (or 8 thighs)
2 tbsp olive oil
1 large red bell pepper, stem and seeds removed, thinly sliced
1 large yellow bell pepper, stem and seeds removed, thinly sliced
1 large orange bell pepper, stem and seeds removed, thinly sliced
4 cloves garlic, chopped
1 tbsp tomato paste
1 cup balsamic vinegar
2 tbsp clover honey
2 cups low-sodium chicken stock or broth
Heat 3 tbsp of the oil in a large frying pan. Cook chicken until golden brown (about 4 minutes on one side), turn over and continue cooking (about 3 minutes on the other side). Remove the chicken to a plate.
Add 2 tbsp more oil to the pan with the garlic and peppers and cook, stirring occasionally, until the peppers are slightly soft (about 5 minutes). Stir tomato paste into pepper mixture and then add the vinegar and cook until reduced by half. Stir in the honey and broth, cook for 5 minutes. Return the chicken and accumulated juices to the pan. Cook until the chicken until done and remove the chicken to a platter. Cook sauce until slightly reduced, about 5 minutes, pour over the chicken and serve with some rice and a fresh salad.
1 large yellow bell pepper, stem and seeds removed, thinly sliced
1 large orange bell pepper, stem and seeds removed, thinly sliced
4 cloves garlic, chopped
1 tbsp tomato paste
1 cup balsamic vinegar
2 tbsp clover honey
2 cups low-sodium chicken stock or broth
Heat 3 tbsp of the oil in a large frying pan. Cook chicken until golden brown (about 4 minutes on one side), turn over and continue cooking (about 3 minutes on the other side). Remove the chicken to a plate.
Add 2 tbsp more oil to the pan with the garlic and peppers and cook, stirring occasionally, until the peppers are slightly soft (about 5 minutes). Stir tomato paste into pepper mixture and then add the vinegar and cook until reduced by half. Stir in the honey and broth, cook for 5 minutes. Return the chicken and accumulated juices to the pan. Cook until the chicken until done and remove the chicken to a platter. Cook sauce until slightly reduced, about 5 minutes, pour over the chicken and serve with some rice and a fresh salad.
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