Braised Balsamic Chicken With Garlic and Onions
Soooo flavorful! The house smells wonderful while this is cooking!
- Ready In:
- 6 pieces bacon, cut into 1/4 inch strips
- 1 chicken, cut into 8 pieces (or 8 pieces of your favorite cut)
- 1 lb onion, thinly sliced (or shallots)
- 1 head garlic, separated and peeled
- 1⁄4 cup balsamic vinegar
- 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.
MY PRIVATE NOTES
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This was excellent!!!! I did do like some of the others and cook the chicken in the balsamic vinegar. Also, instead of a full cup of water, I added about 3/4 c of water, 1/4 c white water, 1/4 c balsamic vinegar, and then a splash of liquid chicken bullion. And about 2 tbsp of brown sugar. At the end I mixed about 1 tbsp of corn starch with a splash of water to the cooking liquid to try to thicken up. It was absolutely delicious! I made this with rice and a tomato, pepper, green bean feta salad.Reply
Edited January 14, 2008. I had to change my rating after making this again. I don't know why it was so much better this time around, but it was outstanding! DH said it was one of the best meals he's ever had! Thanks! Nice results & an easy recipe. I used boneless, skinless chicken breasts & I finished it in the oven instead of on the stovetop. I used Okanagan raspberry balsamic vinegar. This will certainly go into the rotation. Thanks, DeeReply
Simple ingredients and great flavor. I made a few changes based on reading the comments. I used a TBLP of olive oil to brown chicken breasts in; removed breasts and added 2 TBSP of 1/2 fat bacon bits to cook the onions in. When adding the chicken back into skillet I added the balsamic and added 5 oz sliced mushrooms at the same time. At the end I thickened the wonderful sauce with 1 tbsp of flour (mixed with 1/4 cup sauce in a shaker bottle, then poured into skillet). Made a terrific gravy. Leftovers will be served over rice. Excellent entree! I served it with baked broccoli/tomato and sauteed winter squash with maple, and sour dough for sopping up the sauce! Thanks for a wonderful recipe and very explicit directions.Reply
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