Gail’s Balsamic Chicken

One of my favourite ingredients is balsamic vinegar. Sweet and sharp, spicy and mellow, Balsamic is made from a reduction of cooked white trebbiano grape juice that has been aged in barrels made of oak, chestnut, ash, cherry and mulberry.. It’s been made in the Modena and Reggio Emilia regions of Italy for over 600 years. “Balsamico” means restorative or curative and there are three types of balsamic vinegar:

  1. the traditional artisan version, which takes a minimum of 12 years, hence the hefty pricetag
  2. the commercial grade version, which most of us can afford,
  3. a condimento version, which is a mix of the first two.

My friend Sylv, who loves to cook as much as I do, poured aged (artisan) balsamic over icecream and offered it to me one day and it was delightful. But we’re talking big bucks here, so this isn’t something you’d do on a budget. But you can use the commercial grade balsamic – not all are created equally, so test the ones in friends’ kitchens to find the kind you like the best — in your salad dressings, sauces and marinades.

Whole Foods 365 Everyday Value is considered one of the best of the supermarket brands. I have also used Loblaws’ brand and Casa Rinaldi.

Here’s a lovely Balsamic Chicken recipe you that is um-um-good.

  • ¼ cup flour
  • ¼ tsp salt
  • ¼ tsp fresh-ground pepper
  • 3-4 cloves garlic, minced
  • ½ tsp rosemary
  • 1 tbs fresh parsley, chopped
  • 2 tbs extra-virgin olive oil
  • 2 tbs balsamic vinegar
  • 2 tsp honey
  • 1 cup chicken stock

Combine flour, salt and epper, add chicken and coat. (I do it in a plastic bag.)

Heat half the oil and fry the chicken turning until no longer pink. It should take about 12 minutes over a medium heat. Put it in a dish and stick it in the oven to keep warm.

Add remaining oil to pan, cook the garlic and rosemary for about a minute. Stir in the seasoned flour in which you tossed the chicken. Then add the stock, vinegar and honey. Thicken until it coats the back of a spoon.

Return chicken and jices to pan, cook until chicken is glazed (about a minute). Plate it and sprinkle with parsley.

I serve this with pasta tossed in garlic olive oil and parmesan reggianno cheese, and crisp green beans. Let me know how you enjoy it.

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Gail Vaz-Oxlade

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11 Responses to “Gail’s Balsamic Chicken”

  1. How much chicken do you use? It sounds delicious!

  2. A balsamic and olive oil tasting room has recently sprung up in our neck of the woods, and it is fabulous as a treat! They have many orientations, from lemon, to herb, to chipoltle, to pomegranate.

    Vinegars are great for the body, helping with alkalinity and digestion. The glaze would also work over ravioli and is DIVINE with pine nuts as a garnish.

  3. Yuummy. I can try this one. Just have to leave out the pepper.

  4. Another way to get some of the punch of an expensive balsalmic is to reduce it over low heat till it thickens…yum.

  5. avatar Chubby Bunny Says:
    January 30, 2013 at 1:24 pm

    Fantastic! Was just thinking “What the heck am I going to make for dinner?”….Me thinks I have found the answer :)

  6. My favourite use of balsamic vinegar is bread dip. Just mix with olive oil and your favourite herbs (mine are basil, oregano, and marjoram) flavour gets even better when it sits over night. I’ve been know to eat an entire loaf of bread just to have the dip!

  7. I was just wondering what i was going to do with the chicken breasts i bought….this sounds delicious!! I can hardly wait to try this recipe. Elizabeth: you are right about dipping bread…one of my family’s favourites!

  8. I had taken out boneless, skinless chicken thighs yesterday and hadn’t really thought what I was going to do with them. And then I saw this and thought I would try it. Well it was a hit. My family loved it. Will definitely put in the regular rotation. Thanks, Gail!

  9. Love anything with chicken in it – will definitely try this one.

    Thanks Gail

  10. I made this Wednesday and it was awesome. I also made your easy breezy chicken tortilla two weeks ago and the sweet potato canneloni tonight. They both turned out great as well. Maybe you should write a cookbook next…

  11. I’ve been searching everywhere for Casa Rinaldi brand balsamic glaze! Where did you buy yours?

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