Braised Balsamic Chicken: A Flavorful and Easy Weeknight Dinner

Looking for a delicious and comforting weeknight dinner that’s both easy to make and packed with flavor? Look no further than braised balsamic chicken! This recipe is a winner because it utilizes simple ingredients, requires minimal hands-on time, and results in incredibly tender and flavorful chicken. The balsamic glaze, created from the braising liquid, is a tangy, sweet, and savory masterpiece that complements the chicken perfectly. This dish is impressive enough for a special occasion but simple enough for a busy weeknight. Let’s get cooking!

Why You’ll Love This Braised Balsamic Chicken

• Effortless Elegance: This recipe delivers restaurant-quality flavor with minimal effort. The braising process does most of the work for you.
• Flavor Explosion: The combination of balsamic vinegar, herbs, and aromatics creates a complex and deeply satisfying flavor profile.
• Tender and Juicy Chicken: Braising ensures that the chicken stays incredibly moist and tender.
• Versatile: Serve it with pasta, rice, mashed potatoes, polenta, or a simple salad – the possibilities are endless!
• Make-Ahead Friendly: This dish can be made ahead of time and reheated, making it perfect for meal prepping or entertaining.

Ingredients You’ll Need

• Chicken: Bone-in, skin-on chicken thighs are recommended for the best flavor and juiciness. You can also use chicken legs or a combination of both. Boneless, skinless thighs can work in a pinch, but the braising time will need to be reduced significantly to prevent them from drying out. Chicken breasts are not recommended, as they tend to dry out during braising.
• Olive Oil: For searing the chicken and building the flavor base. Use extra virgin olive oil for the best taste.
• Balsamic Vinegar: The star of the show! Choose a good quality balsamic vinegar for the best flavor. Aged balsamic will give the richest, sweetest flavor, but a standard balsamic vinegar will also work well.
• Chicken Broth: Adds moisture and depth of flavor to the braising liquid. Low-sodium chicken broth is preferred so you can control the salt content.
• Garlic: Fresh garlic cloves, minced or thinly sliced, add a pungent aroma and flavor.
• Onion: Yellow or white onion, diced, provides a foundational savory flavor.
• Dried Herbs: A combination of dried herbs like oregano, thyme, and rosemary adds complexity and warmth. You can also use Italian seasoning blend. Fresh herbs can also be used, added towards the end of the braising time.
• Bay Leaf: Adds a subtle, earthy flavor to the braising liquid. Remember to remove it before serving.
• Tomato Paste: Adds richness and depth of flavor to the sauce.
• Salt and Pepper: To season the chicken and the sauce.
• Optional Additions:
  • Mushrooms: Sliced mushrooms, such as cremini or button mushrooms, add an earthy and savory element.
  • Carrots: Diced carrots add sweetness and color.
  • Celery: Diced celery adds a subtle savory flavor.
  • Red Pepper Flakes: For a touch of heat.
  • Fresh Parsley: Chopped fresh parsley for garnish.

Detailed Recipe: Braised Balsamic Chicken

Here’s a step-by-step guide to making the most delicious braised balsamic chicken:

Step 1: Prepare the Chicken

1. Pat the Chicken Dry: Use paper towels to thoroughly dry the chicken thighs. This is crucial for achieving a good sear.
2. Season Generously: Season the chicken thighs liberally with salt and pepper on both sides. Don’t be shy – this is your opportunity to build flavor from the very beginning.

Step 2: Sear the Chicken

1. Heat the Oil: Heat olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. The skillet should be large enough to comfortably fit all the chicken thighs without overcrowding.
2. Sear the Chicken: Once the oil is hot and shimmering, carefully place the chicken thighs skin-side down in the skillet. Sear them for 5-7 minutes, or until the skin is golden brown and crispy. The skin should easily release from the pan when it’s properly seared.
3. Flip and Sear the Other Side: Flip the chicken thighs and sear the other side for 3-5 minutes, or until lightly browned. You don’t need to cook the chicken all the way through at this point, just sear it for flavor and texture.
4. Remove the Chicken: Remove the chicken thighs from the skillet and set them aside on a plate.

Step 3: Sauté the Aromatics

1. Sauté the Onion: In the same skillet, add the diced onion and cook over medium heat for 5-7 minutes, or until softened and translucent. Stir occasionally to prevent burning.
2. Add Garlic: Add the minced garlic and cook for another minute, or until fragrant. Be careful not to burn the garlic, as it can become bitter.
3. Add Tomato Paste: Stir in the tomato paste and cook for 1-2 minutes, stirring constantly. This helps to caramelize the tomato paste and deepen its flavor.

Step 4: Build the Braising Liquid

1. Deglaze the Pan: Pour in the balsamic vinegar and scrape the bottom of the skillet to deglaze, lifting up any browned bits (fond) that have accumulated. These browned bits are packed with flavor and will add depth to the sauce.
2. Add Chicken Broth and Herbs: Pour in the chicken broth, add the dried herbs (oregano, thyme, rosemary), and bay leaf. Stir to combine.

Step 5: Braise the Chicken

1. Return Chicken to Skillet: Return the chicken thighs to the skillet, arranging them in a single layer. The chicken should be mostly submerged in the braising liquid.
2. Bring to a Simmer: Bring the braising liquid to a simmer over medium heat.
3. Cover and Braise: Cover the skillet tightly with a lid and reduce the heat to low. Braise for 45-60 minutes, or until the chicken is very tender and easily pulls apart with a fork. The exact braising time will depend on the size of the chicken thighs.
4. Check for Doneness: To check for doneness, insert a fork into the thickest part of the thigh. If the chicken is cooked through, the juices should run clear and the meat should be very tender.

Step 6: Reduce the Sauce (Optional)

1. Remove Chicken: Remove the chicken thighs from the skillet and set them aside on a plate. Cover them loosely with foil to keep them warm.
2. Simmer and Reduce: Increase the heat to medium and simmer the braising liquid, uncovered, for 10-15 minutes, or until it has reduced and thickened into a glaze. Stir occasionally to prevent burning. This step concentrates the flavors of the sauce and creates a beautiful glossy glaze.
3. Adjust Seasoning: Taste the sauce and adjust the seasoning with salt and pepper as needed. You may also want to add a touch of honey or maple syrup for extra sweetness, if desired.
4. Optional: Thicken the Sauce: If you prefer a thicker sauce, you can whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Gradually whisk the slurry into the simmering sauce and cook for a minute or two, until thickened.

Step 7: Serve and Enjoy!

1. Return Chicken to Sauce: Return the chicken thighs to the skillet and coat them with the balsamic glaze.
2. Garnish (Optional): Garnish with fresh parsley, if desired.
3. Serve: Serve immediately over your choice of pasta, rice, mashed potatoes, polenta, or a simple salad.
4. Enjoy! Savor the delicious flavors of this braised balsamic chicken!

Tips for the Best Braised Balsamic Chicken

• Use Bone-In, Skin-On Chicken Thighs: This type of chicken provides the most flavor and stays the juiciest during braising.
• Don’t Skip the Searing: Searing the chicken creates a flavorful crust and adds depth to the dish.
• Deglaze the Pan Thoroughly: Scraping up the browned bits from the bottom of the skillet is crucial for creating a flavorful sauce.
• Don’t Overcrowd the Pan: If your skillet is too small, sear the chicken in batches to ensure proper browning.
• Braise Low and Slow: Braising at a low temperature for a longer period of time results in the most tender and flavorful chicken.
• Adjust Seasoning: Taste the sauce throughout the cooking process and adjust the seasoning as needed.
• Let it Rest: Allowing the chicken to rest in the sauce for a few minutes before serving allows the flavors to meld together even more.
• Don’t Be Afraid to Experiment: Feel free to add other vegetables, such as mushrooms, carrots, or celery, to the braising liquid.
• Use a Dutch Oven: A Dutch oven is ideal for braising because it provides even heat distribution and helps to retain moisture. However, a heavy-bottomed skillet with a tight-fitting lid will also work.
• Make it Ahead: This dish can be made ahead of time and reheated. The flavors actually develop even more overnight.

Serving Suggestions

Braised balsamic chicken is incredibly versatile and can be served with a variety of sides. Here are some ideas:

• Pasta: Toss the chicken and sauce with your favorite pasta shape, such as spaghetti, penne, or fettuccine.
• Rice: Serve over fluffy white rice, brown rice, or wild rice.
• Mashed Potatoes: Creamy mashed potatoes are a classic pairing.
• Polenta: Creamy polenta provides a comforting and flavorful base.
• Roasted Vegetables: Serve with roasted vegetables, such as broccoli, asparagus, or Brussels sprouts.
• Salad: A simple green salad with a vinaigrette dressing provides a refreshing contrast to the richness of the chicken.
• Crusty Bread: Serve with crusty bread for soaking up the delicious sauce.

Variations

• Balsamic Chicken with Vegetables: Add sliced mushrooms, diced carrots, and diced celery to the skillet along with the onion and garlic.
• Spicy Balsamic Chicken: Add a pinch of red pepper flakes to the braising liquid for a touch of heat.
• Honey Balsamic Chicken: Add a tablespoon of honey or maple syrup to the braising liquid for extra sweetness.
• Balsamic Chicken with Olives: Add Kalamata olives to the braising liquid for a salty and briny flavor.
• Slow Cooker Balsamic Chicken: You can also make this recipe in a slow cooker. Sear the chicken as directed, then transfer it to the slow cooker along with the other ingredients. Cook on low for 6-8 hours, or on high for 3-4 hours.

Nutritional Information (Approximate)

The following is an approximate nutritional breakdown per serving, based on using bone-in, skin-on chicken thighs and a standard serving size. Actual values may vary depending on ingredient brands, portion sizes, and cooking methods.

• Calories: 400-500
• Protein: 30-40g
• Fat: 20-30g
• Carbohydrates: 10-15g

This braised balsamic chicken is a truly versatile and satisfying dish that’s perfect for any occasion. With its simple ingredients, easy preparation, and incredible flavor, it’s sure to become a family favorite. Give it a try and let us know what you think!

Frequently Asked Questions (FAQ)

Q: Can I use boneless, skinless chicken breasts?

A: While you *can* use boneless, skinless chicken breasts, it’s not recommended. They tend to dry out during the braising process. If you do use them, significantly reduce the braising time (around 20-30 minutes) and monitor them closely.

Q: Can I use different herbs?

A: Absolutely! Feel free to experiment with different herbs based on your preferences. Fresh thyme, rosemary, or oregano would all be excellent additions. Add fresh herbs towards the end of the braising time to preserve their flavor.

Q: Can I make this in a slow cooker?

A: Yes, this recipe can easily be adapted for a slow cooker. Sear the chicken as directed, then transfer it to the slow cooker along with the other ingredients. Cook on low for 6-8 hours, or on high for 3-4 hours. You may want to thicken the sauce with a cornstarch slurry at the end if it’s too thin.

Q: How do I store leftovers?

A: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.

Q: Can I freeze this dish?

A: Yes, braised balsamic chicken freezes well. Allow it to cool completely before transferring it to an airtight container or freezer bag. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Q: My sauce is too thin. How can I thicken it?

A: You can thicken the sauce by simmering it uncovered for a longer period of time to reduce it. Alternatively, you can whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Gradually whisk the slurry into the simmering sauce and cook for a minute or two, until thickened.

Q: My chicken is not browning well. What am I doing wrong?

A: Make sure your skillet is hot enough and that you’re not overcrowding the pan. Overcrowding will lower the temperature of the oil and prevent the chicken from browning properly. Also, ensure the chicken is patted dry before searing.

Q: Can I use a different type of vinegar?

A: While balsamic vinegar is the key ingredient in this recipe, you could experiment with other vinegars, such as red wine vinegar or apple cider vinegar. However, the flavor profile will be different. Balsamic vinegar provides a unique sweetness and tanginess that is difficult to replicate.

Q: What kind of balsamic vinegar should I use?

A: A good quality balsamic vinegar will make a difference in the final flavor of the dish. Aged balsamic vinegar will give the richest, sweetest flavor, but a standard balsamic vinegar will also work well. Avoid using cheap, watery balsamic vinegars.

Q: Can I add vegetables other than onions and garlic?

A: Yes, feel free to add other vegetables to the braising liquid. Sliced mushrooms, diced carrots, and diced celery are all excellent additions. Add them along with the onion and garlic.

Q: The sauce is too acidic. What can I do?

A: If the sauce is too acidic, you can add a touch of honey, maple syrup, or brown sugar to balance the acidity. Start with a small amount and taste, adding more as needed.

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