Balsamic Onion Roast Chicken Pampered Chef Recipes

BALSAMIC & ONION ROAST CHICKEN (PAMPERED CHEF)

Balsamic & Onion Roast Chicken (Pampered Chef) image

Make and share this Balsamic & Onion Roast Chicken (Pampered Chef) recipe from Food.com.

Provided by Winepedler

Categories Chicken

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 large sweet onion
1/4 cup water
1 (2 5/8 ounce) package golden onion soup mix (2 envelopes)
1/4 cup white balsamic vinegar or 1/4 cup white wine vinegar
1 tablespoon olive oil
1 teaspoon paprika
4 garlic cloves, pressed
1 roasting chicken

Steps:

Preheat oven ot 400F.
Cut onion into 1/2 inch thick slices; arrange evenly over bottlom of deep dish baker and add water.
In small bowl combine soup mix, vinegar, oil, paprika, and pressed garlic.
Remove and discard giblets and neck from chicken cavity. Rinse chicken with cold water and pat dry. Brush soup mixture over backside of chicken. Place chicken in baker breast side up. Brush inside cavity of chicken with soup mixture. Tuck in wing tips and tie legs together. Brush remaining soup mixture evenly over ourside of chicken.
Cover chicken loosely with aluminum foil. Bake 1 hour, 40 minutes to 2 hours or until thermometer reads 180F and juices run clear. Remove foil during the last 5-10 minutes of cooking. Serve with onions and pan juices.

Nutrition Facts : Calories 263.1, Fat 15.2, SaturatedFat 3.8, Cholesterol 53.5, Sodium 1532.6, Carbohydrate 16.8, Fiber 2.1, Sugar 2.5, Protein 14.6

ONION CHICKEN IN BALSAMIC SAUCE

Onion Chicken in Balsamic Sauce image

I invented this one night when these were the only ingredients I had on hand. It's the first time my husband ever raved--and I mean RAVED--about my cooking. He was still talking about it days later! Serve over noodles if desired.

Provided by GYPSY-WITCH

Categories Meat and Poultry Recipes Chicken Baked and Roasted

Yield 2

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
1 onion, chopped
2 chicken leg quarters
4 cloves garlic, chopped
1 ½ cups chicken stock
½ cup balsamic vinegar
½ cup chopped sun-dried tomatoes
salt and pepper to taste

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.

Nutrition Facts : Calories 438.7 calories, Carbohydrate 25.4 g, Cholesterol 102.9 mg, Fat 22.5 g, Fiber 2.9 g, Protein 33 g, SaturatedFat 5.2 g, Sodium 129.6 mg, Sugar 13.9 g

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