Onion Chicken In Balsamic Sauce Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet, heat oil over medium heat. Add onion and reduce heat to low. Allow onion to caramelize, stirring only enough to prevent sticking and to be sure that all sides are fully cooked. Add garlic and saute briefly.
• Increase heat to medium. Add chicken hindquarters to skillet and brown on both sides. Remove chicken, onion and garlic and place in a 9x13 inch baking dish.
• Combine the stock and vinegar. Deglaze the skillet with this mixture, then bring to a boil and continue to simmer, stirring occasionally, until the mixture has thickened. Pour mixture over chicken and stir in the sun dried tomatoes. Cover dish tightly and bake in the preheated oven for 15 to 20 minutes, or until chicken is done and juices run clear.

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:

• Preheat an outdoor grill for medium heat and lightly oil the grate. Season both sides of the chicken breasts with salt and pepper.
• Cook on the preheated grill until no longer pink in the centers and the juices run clear, about 8 minutes on each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let rest for 5 minutes before slicing into strips.
• Heat olive oil in a large pan over medium-high heat. Add onion and cook, stirring frequently, until soft and translucent, about 5 minutes. Add diced tomatoes, chicken broth, balsamic vinegar, and basil. Bring to a boil; reduce heat to a simmer and cook for 5 minutes. Season with salt and pepper.
• Mix water and cornstarch together in a small bowl and slowly add to the balsamic sauce. Stir until thickened. Toss chicken strips in balsamic sauce and serve.

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:

• Cut up the chicken into chunks, larger than bite size but not too large.
• Mix the flour with the paprika, ginger, black pepper and 1 tablespoon brown sugar.
• Coat the chicken with the flour mixture.
• Fry the chicken in the olive oil in one layer, turning to brown both sides.
• You may have to do this in batches, removing the browned chicken to a separate plate.
• Add some fresh oil to the pot (you can leave in what's in there).
• Fry the onions, constantly stirring, until caramelized.
• Add the vinegar (stand back, the vapors can really get you).
• Then add the water.
• Keep cooking until the sauce is reduced to a jammy consistency.
• Add the brown sugar and stir until dissolved.
• Add the fried chicken pieces and stir to completely coat and heat through.
• Serve with some plain rice or couscous.

Steps:

• Cut each chicken breast half into three pieces. Heat olive oil over medium high heat. Add chicken, cover, and let brown while you cut the onion.
• Cut the onion into 1/4-1/2 inch wedges. Add them to the pan. Turn the chicken pieces over (they should be brown on the bottom side now). Cover and cook some more while chopping garlic.
• Chop the garlic coarsely and add to pan.
• Add salt and red pepper flakes to taste. Allow to cook a few minutes, then add the wine or cooking wine. Bring to a boil, then reduce heat to simmer. Add balsamic vinegar and pimientos. Stir, cover, and cook at simmer for 20 minutes (while you cook the rice). There will be a broth left over to spoon over the chicken, onions, and rice.
• Cook the rice in the chicken stock. Consult the rice package for correct proportions.
• Serve the chicken over the rice.

Steps:

• Put the vinegar, oil, onions and some salt and pepper in a medium skillet over medium heat. Cook, stirring frequently, until the onions are very soft and soupy, about 15 minutes.
• Stir in the chile powder and cinnamon and cook for 1 minute. Add the ketchup, 1/2 cup water, the hot sauce, 1/2 teaspoon salt and 1/4 teaspoon black pepper and bring to a simmer. Simmer, stirring occasionally, until thickened, about 10 minutes. Transfer to a bowl and cool to room temperature before serving.

Steps:

• Put 2 tablespoons extra-virgin olive oil in a pot over medium high heat. If you're cooking outside you can cook over the grill flames. Add the pancetta to the pot and crisp it up, 3 to 4 minutes, add the onion to the pot and season with salt and pepper - go heavy on that pepper. The black pepper will really balance out the sweetness of your sauce later on. Add the bay leaf to the pot.
• While the onions cook, place the ground chicken in a bowl and add fennel seed, red pepper flakes, allspice, orange zest, rosemary, garlic, salt and pepper, to taste, and cheese. Mix the meat with seasonings and form 4 large patties. Make a shallow dent in each patty at the center of it to prevent the burger from bulging up as it cooks. Wash up and drizzle the patties liberally with extra-virgin olive oil. Place the patties on the grill and cook 6 to 7 minutes on each side.
• When the onions are very soft and begin to caramelize, remove the bay leaf and add the Worcestershire sauce, balsamic vinegar, honey or sugar, and orange juice. Let the sauce thicken up and sweeten up 6 to 7 minutes until the liquids are syrupy. Adjust the black pepper level to your taste.
• Mix the chopped endive, shredded arugula and chopped radicchio together. Pile the chopped lettuces on the bun bottoms top with burgers and lots of onion barbecue sauce. Set bun tops in place and serve.

Steps:

• Heat a large skillet over medium high heat. When pan is hot, add butter and melt. Add chicken breasts and cook 6 minutes. Turn and cook another 6 minutes. Remove from skillet and keep warm.
• Add onions to skillet and 5 minutes, scraping bits off bottom of pan, add mushrooms and cook until onions and mushrooms are tender.
• Add cream and vinegar, bring to a boil, reduce heat and simmer 4 minutes. Stir in mustard, parsley, salt and pepper.
• Spoon over chicken breasts and serve.
• (I add the chicken back to the skillet with the juices and simmer about 10-15 minutes).
• This one is really tasty!

Steps:

• Heat oil in a large frying pan, then brown chicken breasts for 2 minutes on each side. Remove from the pan and keep warm.
• Add the balsamic vinegar, sugar and tomato puree to the pan; then simmer, stirring, until the sugar has dissolved.
• Put the chicken breasts back into the pan, then simmer for about 15 minutes, turning the chicken occasionally.
• Meanwhile cook the potatoes until tender, then mash with butter, yogurt and spring onion.
• Serve the chicken in slices on a bed of mash, drizzled with the balsamic sauce.

Steps:

• Season chicken with salt and pepper. Mix balsamic vinegar, soy sauce, water, and brown sugar together in a small bowl until sugar is dissolved.
• Heat oil in a large skillet over medium heat. Brown chicken in the hot oil until no longer pink in the center, 3 to 4 minutes per side. Remove from the skillet and set aside.
• Add mushrooms and onion to the skillet, adding more oil as needed. Cook over medium heat until soft, about 5 minutes. Return chicken to the skillet and pour balsamic glaze on top. Reduce heat to low and let simmer gently until sauce thickens slightly and chicken is warmed through, 3 to 4 minutes.

Steps:

• Season the chicken with salt and pepper and let rest.
• In a small skillet, saute onions in the butter until they are golden brown (carmelized).
• In a larger skillet with tall sides, heat olive oil and brown the chicken on both sides, but do not cook through. Remove chicken from the pan and set aside.
• While the pan is still hot, deglaze with the chicken broth, and use a whisk or spatula to loosen all the browned bits.
• Add the heavy cream and the balsamic vinegar to the chicken broth. Add salt and pepper to taste and red pepper flakes (if desired) Whisk through.
• Add the mushrooms to the cream sauce and simmer for 10 minutes. Add onions into the sauce.
• Place the chicken back into the pan with the sauces, increase heat to medium and saute until chicken is fully cooked and juices run clear.
• Remove chicken and add the Parmesan cheese to the sauce. Stir until melted through the sauce.
• Plate the chicken, top with sauce, and garnish with fresh parsley. I often serve this chicken over the top of basmati rice.