Balsamic Braised Chicken With Honey

Total Time
Prep 15 mins
Cook 39 mins

A wonderful fragrant savory dish from Health Magazine.

Ingredients Nutrition


  1. 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.
  2. 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.
  3. Add vinegar, broth, honey, bay leaf, and chicken to the pot, and bring to a simmer. Cover tightly and transfer to oven.
  4. Cook 30 minutes, turning once, until chicken is cooked through and is a deep, mahogany brown.
  5. 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.
Most Helpful

I just made this for dinner tonight and it was fantastic. I served it over steamed brown rice with a side of salad. At first I was afraid about the large amount of vinegar the recipe called for but the final product had a nice gentle taste. This recipe will definitely be made again.

Canadian_in_the_Bay January 12, 2007

I made this a little bit different. I didn't have time to let it bake. So I salt and peppered my chicken breasts, sauted them up until they were done. And removed them from the pan. Then I cooked minced onions and garlic in the olive oil. I add garlic to most everything :D I left them in the pan and added the wine to deglaze, then the vinegar, honey, bay leaf, and thyme. I didn't have any broth so I just added a little water to cut the bite of the vinegar. Then I let it cook and cook until it reduced to a very thick syrup. I spooned the sauce over the chicken. It was sooo delicious. I didn't measure, but I probably used about 2 cups of wine and 3/4 cup of vinegar and a half cup of honey.

Sallyabreak October 03, 2006

This is good, I tried the recipe from thr magazine.

KittyKitty June 30, 2006