Balsamic Glazed Chicken
Sautéed chicken legs and thighs are simmered in a honeyed balsamic vinegar sauce until the liquid turns into a delectably thick, dark mahogany glaze.
6 broiler-fryer leg-thigh combinations, skinned, cut in 2 parts
Salt and ground black pepper to taste
1 tablespoon vegetable oil
3 garlic cloves, chopped
1 1/2 tablespoons tomato paste
1/2 cut chicken stock or broth
2/3 cup balsamic vinegar
1 tablespoon honey
4 tablespoons thinly sliced green onion tops
- Season chicken with salt and pepper.
- In large skillet, place oil and heat to medium-high temperature. Add chicken and cook about 10 minutes or until slightly brown on all sides. Remove chicken from skillet and drain off any excess oil.
- Add garlic to skillet; sauté over medium heat for 2 minutes. Stir in tomato paste and slowly add chicken stock, scraping to dissolve any bits clinging to bottom of skillet.
- Increase heat to medium-high temperature; add vinegar and honey and rapidly boil for 3 minutes to reduce liquid to one cup. Return chicken to skillet; reduce heat to medium temperature. Cook, turning, about 30 minutes, or until liquid thickens and becomes a dark mahogany glaze and fork can be inserted in chicken with ease.
- Remove chicken to heated platter, pour glaze over chicken and sprinkle with sliced green onion tops.
Makes 4 servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.