Balsamic Poached Chicken Recipes

Steps:

• Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend. Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.
• Preheat the oven to 400 degrees F. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time. Transfer the chicken to a serving platter. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken, and serve.

Steps:

• Whisk together the balsamic vinegar, chicken broth, sugar, garlic, and Italian seasoning in a bowl, place the chicken breasts in the marinade, and marinate for 10 minutes on each side.
• Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and reserve the marinade. Place the chicken in the heated pan and cook until they start to brown and are no longer pink inside, about 7 minutes per side. Pour the marinade into the skillet, and cook until it thickens slightly, turning the chicken breasts over once or twice, about 5 minutes.

Steps:

• Heat oven to 400°F.
• Place the potatoes in a roasting pan. Drizzle with the oil. Season with 3/4 teaspoon of the salt and the pepper, and toss.
• Roast for 30 minutes, shaking the pan once.
• Add the asparagus to the pan with the potatoes, season with the remaining salt, and toss.
• Roast until the asparagus is tender, 12 to 15 minutes.
• Meanwhile, in a saucepan, bring the broth and vinegar to a boil.
• Add the chicken and, if necessary, enough water (up to 1/2 cup) to cover it. Simmer for 1 minute.
• Cover, remove from heat, and set aside until cooked through, about 15 minutes.
• Transfer the chicken to a cutting board.
• Return the liquid to medium-high heat and simmer until reduced to about 1/3 cup, about 10 minutes.
• Thickly slice the chicken.
• Divide the ingredients among individual plates. Drizzle with the balsamic mixture.

Steps:

• Preheat oven to 350°. Mix rosemary, garlic, salt and pepper. Place onions in a roasting pan; place chicken over onions, breast side up. , Pat chicken dry. With fingers, carefully loosen skin from chicken; rub rosemary mixture under the skin. Secure skin to underside of breast with toothpicks. Tuck wings under chicken; tie drumsticks together., Mix wine and vinegar; pour over chicken. Roast 2 to 2-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Transfer onion and pan drippings to a small bowl; skim fat. Remove and discard skin from chicken before serving. Serve with onion sauce.

Steps:

• Heat oven to 400 degrees.
• Place potatoes in a roasting pan.
• Add the oil and 3/4 tsp of the salt, pepper and toss.
• Roast for 30 minutes, shaking the pan once.
• Add the asparagus to the pan, season with the remaining salt and toss.
• Roast until the asparagus are tender, 12-15 minutes.
• Meanwhile, in a saucepan, being the broth and vinegar to a boil.
• Add the chicked and if necessary, enough water (up to 1/2 cup) to cover it.
• Simmer for 1 minute.
• Cover and remove from heat, and set aside until cooked through, about 15 minutes.
• Transfer the chicken to a cutting board.
• Return the liquid to medium-high heat and simmer until reduced to 1/3 cup, about 10 minutes.
• Slice the chicken.
• Divide the ingredients among individual plates.
• Drizzle with the balsamic mixture.

Steps:

• In a sauce pan, bring the chicken broth and balsamic vinegar to a boil.
• Add the chicken. If the broth and vinegar mixture doesn't fully cover the chicken pieces, add a little more broth
• Simmer for 2 minutes, cover, and remove the pan from heat.
• Set pan aside for 20 minutes, until chicken is cooked through. Try not to lift the lid during the 20 minutes of cooking.
• Remove chicken from pan and set aside. Return sauce to the stove and reduce until to about 1/2 a cup (this may take awhile to reduce, but it's worth it, stick with it).
• Pour the reduced sauce glaze over chicken and serve!