Best 9 Braised Chicken With Shallots Garlic And Balsamic Vinegar Recipes
Braised chicken is a classic dish that can be enjoyed by people of all ages. The combination of shallots, garlic, and balsamic vinegar creates a flavorful and aromatic sauce that perfectly complements the tender chicken. This dish is also relatively easy to make, making it a great option for busy weeknight dinners. Whether you are a seasoned cook or a beginner in the kitchen, this guide will provide you with the essential steps and tips for creating a delicious and satisfying braised chicken dish.
Check out the recipes below so you can choose the best recipe for yourself!
BRAISED CHICKEN WITH SHALLOTS, GARLIC, AND BALSAMIC VINEGAR
Steps:
- Cook bacon in a deep 12-inch heavy skillet over moderately low heat, stirring, until crisp, about 8 minutes. Transfer with a slotted spoon to paper towels to drain and reserve bacon fat in skillet.
- While bacon is cooking, pat chicken dry and season with salt and pepper. Brown, beginning with skin sides down, in 2 batches in bacon fat over moderately high heat, turning, about 8 minutes. Transfer chicken as browned with tongs to a plate and pour off all but 2 tablespoons fat from skillet.
- Add shallots to skillet and cook over moderately low heat, covered, stirring occasionally, until soft and pale golden, about 10 minutes.
- Remove lid and cook shallots, stirring, until deep golden, about 10 minutes more. Add garlic and 1 cup water to skillet and boil, stirring, 1 minute.
- Return chicken to skillet, turning pieces to coat, then arrange them skin sides up and gently simmer, covered, until chicken is cooked through and garlic is tender, about 30 minutes.
- Transfer chicken with tongs to a serving dish. Add vinegar to sauce and boil, uncovered, mashing garlic with back of a spoon, until slightly thickened. Season sauce with salt and pepper and pour over chicken, then sprinkle with bacon.
CHICKEN WITH BALSAMIC VINEGAR, SHALLOTS, AND GARLIC SAUCE
An adaptation of a recipe I gleaned from the net. This is one of my absolute favorite dishes to cook for dinner guests.
Provided by love2cookhate2bake
Categories Chicken Breast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook bacon on medium heat until crisp in a large skillet. Remove bacon and allow to drain and cool on paper towels. Leave bacon fat in skillet.
- Season chicken breasts with salt and pepper on both sides. Brown chicken in bacon fat over med. high heat, turning once halfway through cooking. When chicken is no longer pink, transfer to plate and pour off all but two tablespoons of fat from skillet.
- Add shallots to skillet over med. low heat. Cover and stir occasionally until light golden color. Remove lid and cook a few minutes more until they are a deep golden color. Stir often to keep them from sticking and burning.
- Add garlic to skillet along with 1 cup of water. Bring to a boil while stirring for about a minute.
- Place chicken back into skillet, turning to coat with the liquid. Cover skillet and simmer for about 30 minutes.
- While waiting, put bacon slices in a ziplock bag and crush with your hands into big bacon bits.
- Remove chicken from skillet and arrange on a serving dish. Add vinegar to skillet and bring to a boil to reduce the sauce, stirring and mashing the garlic. Add more pepper to taste.
- Pour sauce over chicken and garnish with bacon bits.
Nutrition Facts : Calories 342.1, Fat 16.9, SaturatedFat 5.5, Cholesterol 91.6, Sodium 370.2, Carbohydrate 13.4, Fiber 0.1, Protein 33.2
CHICKEN BRAISED IN TWO VINEGARS
In this satisfying weeknight recipe, boneless chicken thighs are cooked in best-quality balsamic and red wine vinegar and plenty of garlic, resulting in a pleasantly sticky agrodolce sauce. You could easily crisp some pancetta before the garlic hits the pan or stir in some anchovies right before you begin to braise. This dish can be made a day or two in advance and gently reheated with a splash of water or broth, but wait until right before serving to garnish it with the fresh herbs. (They'll lose their vibrant color otherwise.) Serve over polenta or rice pilaf.
Provided by Colu Henry
Categories dinner, weekday, poultry, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Season chicken well on both sides with salt and pepper. In a large sauté pan, heat olive oil over medium heat. Add garlic and cook until it starts to become fragrant and lightly golden, about 2 minutes. Remove with a slotted spoon and set aside. Begin cooking the chicken, making sure not to crowd the pan (you may need to do this in batches). Cook until the chicken is no longer pink on the outside and begins to lightly brown in spots, about 3 to 4 minutes per side. If it's not cooked through at this point, that's O.K.
- If you've cooked the chicken in batches, add all of the meat and any residual juices back to the pan. Pour in the vinegars, add reserved garlic and bring to a simmer. Turn heat to medium-low, cover and allow the meat to continue to cook in the sauce, about 5 to 7 minutes more.
- Uncover and toss chicken well in the vinegar sauce to coat. Cook chicken about 3 to 5 minutes more or until the sauce has reduced by about half and has thickened slightly. Sprinkle with parsley and oregano, if using, and season with flaky salt, if using. Serve in bowls over polenta or with rice pilaf and spoon the remaining sauce atop.
Nutrition Facts : @context http, Calories 377, UnsaturatedFat 11 grams, Carbohydrate 8 grams, Fat 16 grams, Fiber 0 grams, Protein 45 grams, SaturatedFat 3 grams, Sodium 699 milligrams, Sugar 5 grams, TransFat 0 grams
VINEGAR-AND-GARLIC-BRAISED CHICKEN
A Filipino-inspired braise similar to adobo with the potent combination of vinegar, soy sauce, sugar, and garlic that acts as both marinade and simmer sauce. Once the chicken is tender and the sauce reduces to a glossy consistency, it takes on a sweet and sour flavor that is delightful drizzled over a bowl of Coconut Rice and steamed baby bok choy.
Provided by Shira Bocar
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 3h
Number Of Ingredients 8
Steps:
- Combine vinegar, soy sauce, sugar, bay leaves, garlic, and 1 teaspoon pepper in a bowl; add chicken and toss until coated with marinade. Cover bowl and refrigerate at least 2 hours and up to overnight.
- Remove chicken (reserving marinade) and pat dry with paper towels. Heat oil in a large Dutch oven over medium. Add half of chicken and cook until golden brown, 3 to 5 minutes. Turn and brown other sides about 2 minutes more; transfer to a plate and repeat with remaining chicken.
- Return all chicken and any accumulated juices to Dutch oven; add reserved marinade, making sure liquid comes halfway up sides of chicken (you may need to nestle it). Bring to a simmer over high, then reduce heat to low, cover, and cook until chicken is cooked through and tender, 20 to 25 minutes. Transfer chicken to a clean plate. Skim fat from liquid with a spoon and discard bay leaves. Increase heat to medium‐high and reduce liquid until syrupy (you should have about 1 cup). Spoon sauce over chicken and serve.
BRAISED BALSAMIC CHICKEN
This chicken is good with either rice or pasta. Green beans make a nice side dish.
Provided by MOONANDBACK
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Season both sides of chicken breasts with garlic salt and pepper.
- Heat olive oil in a skillet over medium heat; cook seasoned chicken breasts until chicken is browned, 3 to 4 minutes per side. Add onion; cook and stir until onion is browned, 3 to 4 minutes.
- Pour diced tomatoes and balsamic vinegar over chicken; season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 195.7 calories, Carbohydrate 7.6 g, Cholesterol 60.8 mg, Fat 7 g, Fiber 1.2 g, Protein 23.8 g, SaturatedFat 1.3 g, Sodium 510.9 mg, Sugar 5.4 g
CHICKEN BREASTS WITH BALSAMIC VINEGAR AND GARLIC
This is a quick, easy and impressive gourmet dish. Goes great with roasted new potatoes.
Provided by colleenlora
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
- Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
- Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.
Nutrition Facts : Calories 267.5 calories, Carbohydrate 9.9 g, Cholesterol 77 mg, Fat 11.6 g, Fiber 1.1 g, Protein 30.9 g, SaturatedFat 3.2 g, Sodium 286.3 mg, Sugar 3.9 g
GARLIC-BRAISED CHICKEN
"It's the only place where you can find a giant vat of peeled garlic, because it's the only place that truly understands how much garlic you'll need for the kind of food your people eat," Michelle Zauner writes about the supermarket H Mart in her memoir, "Crying in H Mart." Thankfully, many other grocery stores now sell containers of peeled garlic cloves. If you don't already buy those, then this recipe is a great reason to start. Chicken thighs, white pepper, chardonnay and 20 garlic cloves are all you need for this zinger of a one-pot meal, which braises in an hour. In that time, chicken fat, wine and water turn into a luscious sauce packed with garlicky redolence. The white pepper, musky and full of earthiness, is a key taste here, so don't skip it.
Provided by Eric Kim
Categories dinner, easy, weeknight, poultry, main course
Time 1h15m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees.
- In a large Dutch oven over medium-high, add enough oil to lightly coat the bottom. Season the chicken with salt on both sides, then add to the pot skin side down. Cook until the skin turns golden and crispy, 8 to 10 minutes. If the skin browns too quickly, lower the heat. Flip, and sear the other side briefly, about 1 minute. Transfer the chicken to a plate and set aside.
- Add the garlic to the schmaltzy oil over medium-high, and stir until fragrant and very lightly golden at the edges, 1 to 2 minutes. Stir in the white pepper, then immediately add the wine and 1 cup water. Scrape up any stuck-on bits from the bottom of the pot while bringing the liquid to a simmer. Nestle the chicken in the pot skin side up, cover and cook in the oven until the chicken and garlic are meltingly tender, and the wine has reduced, about 1 hour. Taste for seasoning, adding more salt if needed. Serve with rice.
BRAISED CHICKEN WITH SHALLOTS
Thighs are the best cut for braising, as they become very tender when simmered for a long period. This dish is even better the next day, once the flavors have had a chance to meld.
Yield serves 4
Number Of Ingredients 11
Steps:
- Place flour in a shallow bowl. Pat chicken dry with paper towels. Season on both sides with salt and pepper; dredge in flour, turning to coat and shaking off excess.
- In a Dutch oven or heavy 5-quart pot with a tight-fitting lid, heat oil over medium-high. Cook chicken until browned, 3 to 4 minutes per side. Transfer to a plate.
- Add shallots and garlic to pot; cook, stirring occasionally, until slightly softened and golden brown, about 5 minutes. Add wine; cook until evaporated, 3 to 5 minutes. Stir in mustard and the water; bring to a boil. Return chicken, bone side down, to pot. Reduce heat to a simmer; cover, and cook until chicken is tender and cooked through (juices should run clear when pierced), 30 to 35 minutes. Transfer chicken to a plate; cover loosely with aluminum foil to keep warm.
- Add tomatoes to pot; season with salt and pepper. Cook over high heat until tomatoes soften and sauce thickens, 6 to 8 minutes. Reduce heat to medium-low, and return chicken to pot; cook until heated through. Serve, garnished with tarragon, if desired.
- To make ahead, let cool completely, then refrigerate in a covered dish up to 2 days. To serve, reheat over medium-low, stirring frequently.
BRAISED CHICKEN WITH CARAMELIZED BALSAMIC-BROWN SUGAR GLAZE
This is an interesting chicken breast entree ... the balsamic vinegar caramelizes nicely with the brown sugar and shallots. I was following a basic recipe and then started adding things to turn it into something completely different! Serve with mashed potatoes, definitely!
Provided by EdsGirlAngie
Categories Chicken Breast
Time 1h20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter with 1 teaspoon of the Liquid Smoke.
- Saute shallots until golden, then add garlic.
- Season chicken with salt and pepper to taste, then brown chicken about 10 minutes, turning once.
- Add garlic and one cup of water to skillet and boil, stirring, one minute.
- Return chicken to skillet and arrange skin sides up.
- Gently simmer, covered, until chicken is cooked through and garlic is tender, about 35 minutes.
- Remove chicken from skillet; add balsamic vinegar, brown sugar and remaining one teaspoon of Liquid Smoke.
- Boil, uncovered, until slightly thickened.
- Return chicken to pan and allow sauce to vinegar-sugar mixture to caramelize a bit on the chicken, about 10 more minutes.
- Season to tast with salt and pepper and serve!
Nutrition Facts : Calories 394.4, Fat 25, SaturatedFat 11.2, Cholesterol 123.3, Sodium 199.4, Carbohydrate 9.9, Fiber 0.1, Sugar 6.9, Protein 30.9
Braised Thighs, Drumstick and Wings with Balsamic Vinaigrette:
- Begin by carefully patting chicken pieces dry with paper towels to ensure the marinade blends and adheres well.
- Generously sprinkle the chicken with salt, thyme, rosemary, oregano, sage, basil, and black or white ground peppers.
- Pour balsamic vinegar over the chicken and, using your hands, mix until evenly coated.
- Reserve any leftover marinade for later use.
- Sear the chicken pieces in a skillet until golden brown on all sides. This step adds wonderful color.
- Remove the chicken from the skillet and set it to one side.
- Add diced carrots, onions, and celery (mirepoix) to the skillet; cook until softened, then add minced shallots and cook until caramelly and fragrant.
- Add balsamic vinegar, chicken broth, and the reserved marinade to the skillet with the mirepoix.
- Nestle the seared chicken thighs, drumstick and back onto the bed of sauteed mirepoix in the cookware.
- Braise the chicken in a covered skillet until near the bone and the meat starts to pull away from the bone.
- Uncover the skillet, raise the heat, and reduce the braising liquid by half.
- Serve the chicken with the reduced braising liquid, or garnish with fresh herbs like thyme or parsley.
Conclusion:
This dish, prepared with chicken thighs, drumstick and back, is a flavorful and versatile meal that can be paired with various sides for a complete and nutritious lunch or dinner. The balsamic vinegar adds a delightful tang and sweetness, while the mirepoix and herbs create a rich, aromatic base. Additionally, the braising method used in this recipe ensures that the flavors are fully infused into the chicken, resulting in a succulent and satisfying culinary experience. By following the step-by-step instructions and incorporating the tips mentioned above, you can create a delicious and memorable dish that will impress both yourself and your dinner companions.
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