Recipes Main Courses Poultry and Game Balsamic-Braised Chicken

Balsamic-Braised Chicken

Balsamic-Braised Chicken is rated 4.3 out of 5 by 3.
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Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 4

Balsamic vinegar and red wine color this chicken a deep mahogany as it simmers gently on the stovetop. Use a medium-bodied, dry Italian red, such as a Barbera from Emilia-Romagna or a Chianti from nearby Tuscany, for the most flavorful result.

Ingredients:

  • 1 chicken, about 3 lb., preferably free range, cut into 8 serving pieces 
  • Sea salt and freshly ground pepper, to taste 
  • 2 Tbs. olive oil 
  • 2 garlic cloves, unpeeled 
  • 1 fresh rosemary sprig, 3 inches long 
  • 1 cup dry red wine such as Barbera 
  • 1/4 cup balsamic vinegar 

Directions:

Pat the chicken pieces dry with paper towels and sprinkle with salt and pepper. In a large fry pan over medium-high heat, warm the olive oil. Add the chicken and garlic and cook the chicken, turning as needed, until well browned on both sides, about 20 minutes total. Adjust the heat as needed to prevent the garlic from burning.

Tip the pan and spoon off the excess fat. Add the rosemary sprig, wine and vinegar and bring to a simmer. Reduce the heat to medium, cover and cook, turning the chicken pieces occasionally, until the chicken is opaque throughout when tested with a knife, about 15 minutes. Transfer the chicken pieces to a warmed platter, cover and keep warm.

Raise the heat to high, bring the liquid to a boil and cook until the liquid is reduced and has thickened, creating a flavorful pan sauce. Remove and discard the garlic cloves and the rosemary sprig. Taste and adjust the seasoning.

Spoon the sauce over the chicken and serve immediately. Serves 4.

Adapted from Williams-Sonoma Essentials of Italian by Michele Scicolone (Oxmoor House, 2007).

Rated 5 out of 5 by from So tasty and easy! Made double of the recipe to feed 6, followed exactly except cooking time was slightly longer. So very easy, super tasty, will make again for sure!
Date published: 2014-10-18
Rated 3 out of 5 by from Beautiful and easy but needs some spark This is a beautiful looking dish, but without really good quality, deep flavored wine and balsamic, it will be very bland. It also needs a good deal more salt & pepper than is called for, but that's the case with almost every recipe on WS, I've found. Might be interesting to add olives, or some dried fruit to this to make it more interesting, but haven't tried that yet....
Date published: 2013-07-09
Rated 5 out of 5 by from easy and delicious!! This is a great recipe- it was quick, easy and delicious. I can't believe so few ingredients made such a great sauce! A few suggestions: 1. peel the garlic 2. use skinless/boneless thighs 3. dried rosemary is fine 4. consider making extra sauce it is SO GOOD! I am going to make it Saturday night for a small dinner party with some mac n' cheese and roasted brussels sprouts. I also think it would be good in a slow cooker and then just reduce the sauce when its all done.
Date published: 2012-01-16
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