Chicken Pollo Balsamico Recipes

BALSAMIC-GLAZED GRILLED CHICKEN BREASTS

Steps:

• Heat gas or charcoal grill. In small bowl, mix glaze ingredients; set aside.
• Sprinkle chicken with salt and pepper. Place chicken on grill, skin side down, over medium heat. Cook 10 minutes. Turn chicken; brush half the glaze evenly over chicken. Continue cooking and brushing with remaining glaze 10 to 12 minutes longer or until juice of chicken is clear when thickest part is cut to bone (170°F).

BALSAMICO ROAST CHICKEN AND POTATOES (POLLO ARROSTO)

Steps:

• November 1999. made with whole chicken breasts (double recipe). Cooking time was just about right, although the potatoes did not brown very much. Used Trader Joe's balsamic vinegar. Might try a better grade next time. Used bacon, cooked to render most of the fat. Quite good and very easy. To make herb mix: By hand or possibly in food processor, mince together onion, garlic, herbs and pancetta. Blend in 2 tsp. balsamic vinegar, oil, salt and pepper to taste. To season chicken: Cut out chicken's backbone. Open chicken flat, skin side up. (Note: You could ask butcher to do this step. Or possibly you could roast bird whole. The cooking time will be different; check doneness with meat thermometer.) Using palm, firmly press down on breast area to flatten. Stuff most of herb mix under skin of thigh, leg and breast areas. Rub remaining herb mix over rest of chicken. Place bird skin side up on large shallow pan (a broiler pan or possibly jellyroll pan). Season chicken in refrigerator for several hrs or possibly overnight if possible. To roast chicken: Preheat oven to 400 degrees. Scatter potatoes around chicken. Sprinkle potatoes and chicken with salt and pepper. Roast for 20 min. Add in 1/2 c. wine. Roast for 70 min, or possibly till thigh reaches about 175 degrees on instant-read thermometer. (Note: Baste potatoes and chicken frequently with pan juices, turning potatoes often to brown proportionately and prevent them from sticking. Add in more wine if the pan is dry. Turn over chicken two-thirds of the way through cooking for even browning.) If after 60 min, chicken isn't browning, raise heat to 500 degrees to finish cooking. (Or possibly wait till it is done and run it under the broiler for 5 min to crisp skin.) To serve: Let chicken rest for 5 - 10 min at room temperature. Present on warmed platter along with potatoes, sprinkling everything with remaining balsamic. Garnish with bouquets of parsley or possibly fresh thyme. SHOPPING TIP: Commercial balsamic vinegars, suitable for sauces, salads and marinades, can be enriched with a generous healthy pinch of dark brown sugar per Tbsp. of vinegar. Some brands which Kasper prefers are Malpighi, Cavalli, Giusti, La Casa del Balsamico, Due Frati, La Vecchia Dispensa and Manicardi. Precious artisan-made balsamic vinegars are drizzled over finished dishes in small amounts. Look for the word "tradizionale" on the label, she advises, and for these brands: Biancardi, Carandini, Cavalli, Delizia Estense, Leonardi, Malpighi and Pedroni. Description: ""Do try this dish," Kasper says, "it's one of those easy, one-pan dinners you'll make again and again." Makes 4 or possibly 5 servings."

CHICKEN BALSAMICO

Steps:

• Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet. Stir the garlic, vinegar and water in the skillet. Cook and stir for 1 minute. Stir in the soup, tomatoes, olives, if desired, and oregano and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Sprinkle with the cheese. Serve the chicken and sauce with the orzo.

(CHICKEN) POLLO BALSAMICO RECIPE

Steps:

• Put the flour in a wide, shallow dish and season with 1/2 teaspoon of salt and 1/8 teaspoon of pepper. Dredge the chicken pieces in the flour and shake off the excess. Place the chicken pieces on a baking sheet. Place a large skillet over medium-high heat and add enough olive oil to coat the bottom of the pan. When the oil is shimmering, add the garlic cloves and half of the chicken pieces to the pan and cook until the chicken has formed a fine golden crust, 4 to 5 minutes. Flip the chicken pieces and cook the other sides for an additional 3 to 4 minutes, turning occasionally, until browned. Transfer the chicken to a platter and repeat with the remaining chicken, adding more oil, if necessary. Set aside. Heat the remaining 1 tablespoon of olive oil and 1 tablespoon of butter in a medium skillet over medium heat until shimmering. Add the shallots, rosemary and sage, and saute, stirring frequently until soft and nicely browned, 7 to 8 minutes. Set aside. Return the original skillet to medium heat. Add the red wine, the chicken stock and 2 tablespoons of butter. Raise the heat to medium-high and bring to a low boil. Add the chicken pieces, the shallots with the herbs, 1/2 teaspoon of salt and 1/8 teaspoon of pepper. Cook until all of the chicken is incorporated into the sauce. Add the balsamic vinegar to the pan and stir frequently until the sauce thickens, about 3 minutes. Transfer the chicken to a serving platter. Spoon the sauce and shallots all over the chicken and serve.