Williams Sonoma Braising Sauce, Balsamic & Carmelized Onion
Need to get a great home-cooked dinner on the table in a hurry? Our timesaving sauce make it easy to enjoy a savory, succulent braise – even on the busiest weeknights. Slow simmered to develop complex flavor, the sauce balances the mellow sweetness of caramelized onions with aged balsamic vinegar and earthy shiitake mushrooms, all rounded out with hearty Cabernet wine and fresh herbs. Preparation is simple: just combine the sauce with sautéed chicken in a large pan, then transfer to the oven to finish cooking. Serve your braise with freshly cooked pasta or rice for a meal everyone will love.
- 1 lb. 8.5 oz. (makes 4–6 servings).
- Made in USA.
- Onions, water, balsamic vinegar, orange juice, Cabernet wine, sugar, soybean oil, chicken stock concentrate (water, dried chicken stock, salt, carrot stock, celery stock, gelatin, onion stock, chicken fat, chicken, chicken skin, tapioca starch), shiitake mushrooms, chicken demi-glace concentrate (chicken stock, mirepoix stock [carrot, celery & onion stocks], roasted chicken stock, dried chicken stock, modified food starch, water, gelatin, salt, white wine, chicken fat), anchovy paste (anchovies, salt), garlic, orange peel, spices, salt, rosemary, thyme, pepper.
- Contains fish (anchovies), soy. Contains sulfites. This product is prepared and packaged using machines that may come in contact with wheat/gluten, tree nuts, shellfish, eggs, milk, peanuts.
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Balsamic & Caramelized Onion Braised Chicken
Season a 4-lb. (2-kg) chicken, cut into 8 serving pieces, with salt and pepper. In a large fry pan or Dutch oven over medium-high heat, warm 2 Tbs. oil until just smoking. Working in batches, brown the chicken on all sides. If using a slow cooker, transfer the chicken to the insert and add the braising sauce. Cover and cook on high until the chicken is fork-tender, about 2 hours. If using an oven, return all the chicken to the pot and add the braising sauce. Cover, transfer to a 350°F (180°C) oven and cook until the chicken is fork-tender, about 1 hour. Skim the fat off the sauce and serve.
Serves 4 to 6.
Williams-Sonoma Test Kitchen
Rated 5 out of 5 by capecodrita from Complex balanced flavor Saved this jar for a nice pork roast. Poured it over a boneless loin and cooked on low for about 6 hrs or so in the crock pot. It was like a restaurant meal! Made some spaetzle (from scratch) on the side & fresh green beans to spoon the gravy over. Fantastic!Date published: 2014-11-05Rated 5 out of 5 by willsmom0808 from Great flavor I used this sauce for the first time tonight. I'm usually a from-scratch cooker but love the idea of having a few back-up things in the pantry. Cut up whole chicken and browned it in my Cuisineart Multi-cooker. Poured in the sauce and cooked for about an hour. I did vary the cooking temp by starting at 350 then moving down to a simmer at 250 then back up at the end to 300. Fabulous flavor and the chicken was so tender. Made with Steamed haricot verts and roasted garlicky sea salt red potatoes. will make it again! next time will do more chicken breasts and thighs instead of a whole chicken cut-up. Had left-over sauce :-(Date published: 2014-01-05Rated 5 out of 5 by ChocolatePlease from Fantastic! I bought boneless skinless chicken thighs and browned them really good. Added just those and the sauce to a slow cooker on high for 4 hours and it was delicious. The meat was so tender and the sauce was nice and rich. Served it over rice.Date published: 2013-12-03Rated 3 out of 5 by Laura5905 from High hopes but not very good I'm a big fan of balsamic and carmelized onions in general andhave made my own sauce many times. I was excted to see this since it so easy! but the flavor just isn't very good. it tastes much better the next day as leftovers but right of the stove I found it didn't do much for the chicken and the sauce itself was a bit too sour. I couldn't really taste the onions at all (really too bad). I might venture to say this would taste better on beef but I'm not willing to try it again.Date published: 2013-11-25