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Sautéed chicken legs and thighs
are simmered in a honeyed balsamic vinegar sauce until the liquid
turns into a delectably thick, dark mahogany glaze.
Balsamic Glazed Chicken
- 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 frypan, 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 frypan
and drain off any excess oil.
- Add garlic to frypan; saute over medium
heat for 2 minutes. Stir in tomato paste and slowly add chicken
stock, scraping to dissolve any bits clinging to bottom of pan.
- 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 frypan; 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.
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