Balsamic Poached Chicken With Asparagus And Potatoes Recipes

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BALSAMIC CHICKEN



Balsamic Chicken image

This balsamic chicken is chicken thighs coated in a sweet and savory glaze and roasted to perfection along with potatoes and asparagus. An easy one pan meal that's sure to please the whole family!

Provided by Sara Welch

Categories     Main

Time 45m

Number Of Ingredients 10

4 bone-in, skin-on chicken thighs
1/3 cup honey
2 tablespoons balsamic vinegar
1 1/2 teaspoons dried Italian seasoning
salt and pepper to taste
1 pound small red potatoes (halved)
1 tablespoon olive oil
1 pound asparagus stalks (trimmed)
2 tablespoons chopped parsley
cooking spray

Steps:

  • Preheat the oven to 425 degrees F. Line a sheet pan with foil, and coat the foil with cooking spray.
  • Arrange the chicken thighs on the pan. Season the chicken generously with salt and pepper.
  • In a small bowl whisk together the honey, balsamic vinegar and Italian seasoning.
  • Place the potatoes in a large bowl along with the olive oil, salt and pepper. Toss to coat.
  • Arrange the potatoes around the chicken. Brush half of the balsamic mixture over the chicken.
  • Bake for 20 minutes. Brush the remaining glaze over the chicken and add the asparagus to the pan. Season the asparagus with salt and pepper.
  • Bake for an additional 10-15 minutes or until chicken is done and potatoes and asparagus are tender.
  • Sprinkle with parsley, then serve.

Nutrition Facts : Calories 504 kcal, Carbohydrate 47 g, Protein 28 g, Fat 20 g, SaturatedFat 7 g, Cholesterol 141 mg, Sodium 137 mg, Fiber 4 g, Sugar 28 g, ServingSize 1 serving

CHICKEN WITH GARLIC POTATOES AND ASPARAGUS



Chicken with Garlic Potatoes and Asparagus image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 10

1 pound Yukon Gold potatoes, cut into 1-inch pieces
1 head garlic, cloves separated and peeled
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
4 skinless, boneless chicken breasts (about 6 ounces each)
1 bunch medium asparagus (about 1 pound), trimmed and halved
1 pint grape tomatoes
1/2 cup grated parmesan cheese (about 1 ounce)
1/4 cup chopped fresh parsley
2 teaspoons finely grated lemon zest

Steps:

  • Put a rimmed baking sheet on the lowest oven rack and preheat to 425 degrees F. Toss the potatoes and garlic cloves with 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper in a bowl; set aside.
  • Season the chicken with 1/2 teaspoon salt and a few grinds of pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken; cook until browned, 1 1/2 to 2 minutes per side. Transfer to the hot baking sheet. Scatter the potatoes and garlic around the chicken; reserve the bowl. Bake until the chicken is just cooked through, about 5 minutes. Transfer the chicken to a plate and tent with foil; leave the potatoes and garlic on the baking sheet.
  • Add the asparagus and tomatoes to the reserved bowl; toss with the remaining 1 tablespoon olive oil and 1/4 teaspoon salt. Add to the baking sheet with the potatoes. Bake until the vegetables are tender and the tomatoes start to burst, 13 to 15 minutes.
  • Remove the baking sheet from the oven; switch the oven to broil. Toss the parmesan, parsley and lemon zest in a small bowl. Nestle the chicken in the vegetables and sprinkle everything with the parmesan mixture. Broil until golden, 1 to 2 minutes.

CREAMY POACHED CHICKEN WITH ASPARAGUS TIPS AND CRISPY POTATOES AU GRATIN



Creamy Poached Chicken with Asparagus Tips and Crispy Potatoes au Gratin image

Provided by Sandra Lee

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 21

1 chicken, cut into quarters
1 bottle white wine
4 cups chicken stock
2 carrots, chopped
2 celery stalks, chopped
2 onions, chopped
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 cup heavy cream
2 bunches asparagus, tips only
4 slices sourdough bread
4 tablespoons unsalted butter
Chopped fresh chives, for garnish
Crispy Potatoes au Gratin, for serving, recipe follows
2 tablespoons unsalted butter, softened, for greasing
2 small russet potatoes, peeled
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
16 tablespoons grated gruyere cheese
1/2 cup heavy cream
4 teaspoons unsalted butter, cold, cut into small cubes

Steps:

  • Put the chicken into a large pot. Pour over the wine and chicken stock. Add water if necessary so the chicken is covered. Add the carrots, celery and onions and season with salt and pepper. Put over medium-high heat and bring it to a boil. Turn off the heat and cover the pan. Let is sit for 30 minutes so the chicken finishes cooking. Remove the chicken from the pot and keep warm, reserving the poaching liquid.
  • Strain 2 cups of the poaching liquid into a medium pot over high heat. Bring to a boil and reduce the liquid by half. Whisk in the cream and reduce by half again. Cover and keep warm.
  • Strain 1 cup of the poaching liquid into another medium pot over high heat. Bring to a boil. Reduce the heat to a simmer and add the asparagus tips. Cook until they are just tender and bright green, about 1 minute. Drain and keep warm.
  • When ready to serve, toast the bread and spread it with 2 of the tablespoons butter. Whisk the remaining 2 tablespoons butter into the cream sauce. Place the toast onto a plate, top with a chicken quarter and ladle some cream sauce over it. Garnish with chives. Serve with asparagus tips and Crispy Potatoes au Gratin.
  • Preheat the oven to 350 degrees F. Grease 4 shallow ovenproof ramekins with the softened butter.
  • Slice the potatoes as thinly as possible. Fan a layer of potatoes into the ramekins. Season with salt and pepper and sprinkle over 2 tablespoons cheese. Add another layer of potato and season with salt and pepper and sprinkle over 2 more tablespoons cheese. Put the ramekins onto a baking sheet and pour the cream over the potatoes in each dish. Dot with the cold butter. Bake until brown and crispy, 20 to 25 minutes.

OVEN ROASTED RED POTATOES AND ASPARAGUS



Oven Roasted Red Potatoes and Asparagus image

This garlicky red potato and asparagus dish is easy and delicious served either hot or cold. Rosemary and thyme give it a sophisticated flavor. Try adding a little chopped red pepper, too...yum!

Provided by THREDDIES

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 1h

Yield 6

Number Of Ingredients 8

1 ½ pounds red potatoes, cut into chunks
2 tablespoons extra virgin olive oil
8 cloves garlic, thinly sliced
4 teaspoons dried rosemary
4 teaspoons dried thyme
2 teaspoons kosher salt
1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
ground black pepper to taste

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • In a large baking dish, toss the red potatoes with 1/2 the olive oil, garlic, rosemary, thyme, and 1/2 the kosher salt. Cover with aluminum foil.
  • Bake 20 minutes in the preheated oven. Mix in the asparagus, remaining olive oil, and remaining salt. Cover, and continue cooking 15 minutes, or until the potatoes are tender. Increase oven temperature to 450 degrees F (230 degrees C). Remove foil, and continue cooking 5 to 10 minutes, until potatoes are lightly browned. Season with pepper to serve.

Nutrition Facts : Calories 149.1 calories, Carbohydrate 23.5 g, Fat 4.9 g, Fiber 4 g, Protein 4.2 g, SaturatedFat 0.8 g, Sodium 650.5 mg, Sugar 2.8 g

BALSAMIC CHICKEN WITH RED ONIONS AND POTATOES



Balsamic Chicken with Red Onions and Potatoes image

Easy chicken dish that is bound to impress your family and friends!

Provided by stmwood

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 55m

Yield 2

Number Of Ingredients 8

2 tablespoons olive oil, divided, or more to taste
3 red potatoes, sliced 1/4-inch thick
¼ cup minced fresh parsley
3 cloves garlic, minced
2 whole split chicken breasts with skin
kosher salt and ground black pepper to taste
1 large red onion, cut into wedges
3 tablespoons balsamic vinegar

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.

Nutrition Facts : Calories 595.3 calories, Carbohydrate 21.5 g, Cholesterol 163 mg, Fat 28.9 g, Fiber 2.6 g, Protein 60.3 g, SaturatedFat 6.2 g, Sodium 355.1 mg, Sugar 7.2 g

SIMPLE AND DELICIOUS CHICKEN WITH POTATOES AND ASPARAGUS



Simple and Delicious Chicken With Potatoes and Asparagus image

Make and share this Simple and Delicious Chicken With Potatoes and Asparagus recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken Breast

Time 49m

Yield 4 serving(s)

Number Of Ingredients 13

3 tablespoons extra virgin olive oil
4 (6 -8 ounce) boneless skinless chicken breast halves
1 tablespoon fresh thyme leave, chopped
salt
fresh ground black pepper
2 tablespoons unsalted butter
6 medium red potatoes, cut in half and then thinly sliced
1 medium yellow onion, thinly sliced
1/2 cup dry white wine
1 tablespoon Dijon mustard
1 1/2 cups chicken broth
1 lb thin asparagus, trimmed and cut into 2 inch pieces
1/4 cup fresh flat-leaf parsley, chopped

Steps:

  • Preheat a large nonstick skillet over med-high heat with 2 tablespoons olive oil.
  • Season the chicken with half the thyme and salt and pepper; then add to the hot skillet.
  • Cook the chicken 5-6 minutes on each side until cooked through.
  • Remove the chicken to a plate and cover it with foil to keep it warm.
  • Return the skillet to the burner over medium-high heat; add the remaining tablespoon of olive oil and the 2 tablespoons butter.
  • Add in the sliced potatoes, the remaining half of the thyme, salt, and pepper; cook about 5 minutes or until lightly browned.
  • Add in the sliced onions and continue to cook for 3 minutes, stirring occasionally.
  • Add in the wine, mustard, and chicken stock; bring up to a bubble; add in the asparagus and continue to cook 4-5 minutes, until the asparagus and potatoes are both tender.
  • Add in the parsley and stir to combine.
  • Serve the chicken breasts whole or sliced, on top of the potatoes and asparagus.

Nutrition Facts : Calories 637.3, Fat 19.4, SaturatedFat 5.9, Cholesterol 113.9, Sodium 479.3, Carbohydrate 60, Fiber 8.4, Sugar 6.5, Protein 50.5

BALSAMIC POACHED CHICKEN WITH ASPARAGUS AND POTATOES



Balsamic Poached Chicken With Asparagus and Potatoes image

Make and share this Balsamic Poached Chicken With Asparagus and Potatoes recipe from Food.com.

Provided by Vino Girl

Categories     Chicken Breast

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb new potato, halved (or quartered depending on size)
3 tablespoons olive oil
1 teaspoon kosher salt, divided
1/4 teaspoon black pepper
1 lb asparagus, trimmed
1 (14 1/2 ounce) can low sodium chicken broth
1 cup balsamic vinegar
1 1/2 lbs boneless skinless chicken breasts

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.

Nutrition Facts : Calories 405.9, Fat 13.2, SaturatedFat 2.3, Cholesterol 98.8, Sodium 600.5, Carbohydrate 25.8, Fiber 4.8, Sugar 2.5, Protein 46.4

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