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Chicken sauté and its flavours are intensified by the taste of sweet and rich balsamic vinegar.
“Braise” sounds daunting, but it is really just a nice fancy way to say that “the meat is browned, and then it should simmer in some liquid”. So it is not such a daunting task.
Skinless, boneless chicken thighs are well adapted in the above-mentioned method of cooking. The chicken holds its moisture well and manages avoiding the sometimes dried out tendency of chicken breasts without skin.
Hundreds of balsamic chicken recipes are using just cut tomatoes as well as balsamic vinegar to make sauce, but we can temper the acidity of the dish with a half and half mixture of the broth of chicken and balsamic vinegar. It is just right for me and my family.
- Olive oil, 1 tablespoon.
- Bacon slices 4 in number cut into ¼ inch wide strips crosswise.
- Bone-on, skinless, 4 thighs of chicken.
- Ground freshly black pepper and Kosher salt.
- 1 minced medium shallot.
- 1 minced garlic clove medium.
- Red wine that is dry in ¼ cups.
- Balsamic vinegar that is 2 tablespoons
- Chopped rosemary 1 teaspoon
- Tuscan kale in 1 cup amount, with removal of stem and crosswise cut into strips of ¼ inch.
Balsamic-Braised Chicken with Tuscan Kale
Take a Dutch oven on stove over medium or high heat and add oil. When the oil starts to simmer, add the bacon cooking it till crispy, for about 5 minutes. Using slotted spoon, remove the cooked bacon onto a paper towel lined plate, keep aside and keep the bacon fat in the oven.
When the bacon starts cooking, pat the chicken dry (with paper towels), season with salt, pepper. Returning the Dutch oven to heat, carefully add the chicken till the chicken is golden-brown over the entire area, about 4 minutes each side. Using iron tongs, place the chicken on a plate and pour off entirely but 3 tablespoons of the fat from the oven.
Returning the Dutch oven to the stove, when it is warm, adding the shallot and cooking till translucent, for about 2 minutes. Adding the garlic and cooking till fragrant, for about 30 seconds. Returning the chicken to Dutch oven and pouring in red wine, use an wooden spoon to take the fond from bottom of pan. Bringing the pan to simmer, add vinegar as well as rosemary. Covering the Dutch oven and cooking, turn the chicken occasionally till the chicken is opaque in color and cooked well throughout, for about 10 minutes.
Transfer the chicken piece to some warmed plate, covering and keeping warm. Increasing the heat to a high, bring liquid to boil and cooking till the sauce starts to thicken, for about 5 minutes. Season and taste with pepper and salt.
Add kale and simmer till cooked throughout, for about 2 minutes. Season and taste with salt and pepper. Returning the chicken to sauce will keep the chicken warm until it is time to serve.
In order to serve: Use tongs, place the chicken piece onto a dinner plate and spoon the sauce over. Garnish the chicken with the crisped bacon and please serve immediately.
Carbohydrates 26 g (9%)
Fat 73 g (112%)
Protein 81 g (162%)
Saturated Fat 21 g (107%)
Sodium 533 mg (22%)
Polyunsaturated Fat 14 g
Fibre 4 g (16%)
Monounsaturated Fat 30 g
Cholesterol 317 mg (106%)
Preparation Time: 15 minutes , Cooking Time: 40 minutes, Yield: 4 servings (serving size: 2 thighs)
Calories per serving: 394
Fat per serving: 14g
Saturated fat per serving: 3g
Monounsaturated fat per serving: 6g
Polyunsaturated fat per serving: 3g
Protein per serving: 29g
Carbohydrates per serving: 36g
Fibre per serving: 0.0g
Cholesterol per serving: 99mg
Iron per serving: 3mg
Sodium per serving: 201mg
Calcium per serving: 44mg