Balsamic Chicken With Potatoes And Onions Recipes

BALSAMIC CHICKEN WITH RED ONIONS AND POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Pour 1 tablespoon oil into a baking dish. Arrange potato slices in the bottom of the dish.
• Mix parsley and garlic together in a small bowl.
• Season underside of the chicken breasts with salt and pepper. Loosen skin and push parsley and garlic mixture underneath.
• Place chicken on top of potatoes in the dish. Arrange onion wedges around chicken. Drizzle remaining 1 tablespoon olive oil and balsamic vinegar over chicken.
• Bake in the preheated oven, basting occasionally with juices, until an instant-read thermometers inserted into the center reads 165 degrees F (74 degrees C), about 30 minutes.

BALSAMIC CHICKEN BREASTS WITH PEPPERS AND ONIONS

Steps:

• Season chicken with salt and pepper.
• In a large skillet, saute chicken in 2 tablespoons of oil over medium high heat, turning once for a total of about 8 minutes or until golden brown.
• Transfer chicken to a plate.
• Add 2 remaining tablespoons of oil to the skillet and cook peppers and onions, stirring often until just softened.
• Add garlic and stir for about 1 minute.
• Stir in basil and vinegar and return chicken and juices to the skillet.
• Reduce heat to low and simmer until chicken is cooked through, about 3 more minutes.
• Taste and adjust salt and pepper seasonings.

BAKED CHICKEN WITH ONIONS, POTATOES, GARLIC, AND THYME

Steps:

• Preheat oven to 450 degrees. Arrange chicken, potatoes, onion, garlic, thyme, and lemon in a 12-by-16-inch roasting pan. Whisk together oil and vinegar and drizzle over chicken and vegetables. Toss to combine and season with salt and pepper. Turn chicken skin side up. Roast until chicken is browned and cooked through, about 50 minutes.

ONION CHICKEN IN BALSAMIC SAUCE

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.

BALSAMIC CHICKEN WITH POTATOES AND ONIONS

Steps:

• Pour 3 Tbsp vinegar over chicken and marinate for several hours or overnight.
• Preheat oven to 350 degrees.
• Wash potatoes thoroughly and cut into ¼ inch slices. Steam in a vegetable steamer until almost tender (approx. ten minutes).
• Meanwhile, in a small skillet, saute onion in olive oil on medium heat. Add a splash of water and cook until soft.
• Mix in remaining tablespoon vinegar.
• Mix in potatoes.
• Pour the potato mixture into a shallow casserole large enough to accommodate a layer of potatoes covered by chicken breasts. Sprinkle potatoes with about ¼ tsp of thyme.
• Remove chicken from marinade and place on top of potatoes. Discard marinade. Season with salt, pepper, and remaining thyme.
• Bake for 30-45 minutes or until chicken is cooked through.

BALSAMIC GLAZED CHICKEN WITH SPRING ONION MASH

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.

BALSAMIC CHICKEN AND ONIONS

Steps:

• In a deep skillet or large pot boil 4 cups water over high heat.
• Add container of balsamic dressing to water, chicken, onions, sherry (optional)and parsley.
• Boil on medium until moisture starts to evaporate, stir occasionally.
• Mix in brown sugar and continue to cook until moisture evaporates by half. About 30-45 minutes total boiling time. Chicken should be medium brown in color.
• Scoop out chicken and onions into serving bowl.

BALSAMIC POTATOES AND ONIONS

Steps:

• Preheat oven to 375 degrees.
• Wash potatoes, remove any blemishes, but do not peel.
• Clean and peel onions, but leave whole.
• Place potatoes and onions in a deep baking dish that has a lid.
• Sprinkle vinegar over potatoes and onions.
• Dot butter around the top.
• Sprinkle thyme leaves and salt and pepper evenly over everything.
• Place lid on dish (seal with foil if no lid), and place in the oven.
• Bake for 2 hours (yes, 2 hours is correct), stirring gently every 1/2 hour.
• Turn down heat if the glaze starts to burn.
• The butter and vinegar will have reduced to a thick glaze that coats the vegetables.

BALSAMIC-BAKED ONIONS AND POTATOES (JAMIE OLIVER)

Steps:

• Preheat the oven to 400 degrees F.
• Put the potatoes into a pan of boiling, salted water and cook for around 8 minutes, then drain and return to the pan. Chuff them up a bit by shaking the pan.
• Get a roasting pan, into which you can fit the potatoes in 1 layer, and heat it on the stove.
• When hot, pour a glug of olive oil into it and add the butter, rosemary and garlic.
• Add the potatoes and toss them in all the flavors.
• Add the onions and all the balsamic vinegar and season with salt and pepper.
• Cook for 5 minutes on the burner to reduce the balsamic vinegar a little.
• Place the pan on the top shelf and cook for around 50 minutes, until the potatoes and onions are dark, sticky and crispy - removing the pan to toss the onions and potatoes halfway through.