Chicken With Onions And Balsamic Vinegar Recipes

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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

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

CHICKEN WITH PEPPERS, ONIONS, & BALSAMIC VINEGAR



Chicken With Peppers, Onions, & Balsamic Vinegar image

Provided by Deborah

Categories     Chicken

Time 40m

Number Of Ingredients 11

4 (6 Ounce) Skinless Chicken Breasts
Salt & Peppers To Taste
1/2 Teaspoon Dried Oregano
4 Tablespoons Olive Oil
1 Large Onion, Peeled & Sliced
2 Red Peppers, Cored, Seeded, & Sliced
1 Yellow Peppers, Cored, Seeded, & Sliced
4 Cloves Garlic, Peeled, & Thinly Sliced
1/2 Cup Dry White Wine
3 Tablespoons Balsamic Vinegar
3 Tablespoons Finely Chopped Fresh Parsley

Steps:

  • Season the chicken with salt, pepper, and dried oregano.
  • Heat the olive oil in a heavy bottomed saucepan over medium heat until lightly smoking.
  • Brown the chicken well on each side, about 7 to 8 minutes.
  • Move the chicken to a plate.
  • Add the onions and peppers to the pan, and cook until they are tender and softened, stirring often, about 6 to 7 minutes.
  • Add the garlic and cook another minute or two until fragrant.
  • Add the wine, and cook, scraping up any browned bits from the bottom of the pan until the wine has almost completely been absorbed.
  • Stir in the balsamic vinegar and chopped parsley.
  • Return the chicken to the pan, along with any juices on the plate and cover the chicken with the pepper mixture.
  • Continue to cook until the chicken is completely cooked, about 5 minutes. Serve immediately.

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

BALSAMIC CHICKEN



Balsamic Chicken image

A tasty, easy-to-make chicken dish -- my husband loves it. Sometimes I cut the chicken in strips,and serve over pasta.

Provided by SHERRYLYNN2

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 4

Number Of Ingredients 7

⅓ cup balsamic vinegar
½ cup chicken broth
2 tablespoons white sugar
1 clove garlic, minced
1 teaspoon dried Italian herb seasoning
4 skinless, boneless chicken breast halves
1 tablespoon olive oil

Steps:

  • Whisk together the balsamic vinegar, chicken broth, sugar, garlic, and Italian seasoning in a bowl, place the chicken breasts in the marinade, and marinate for 10 minutes on each side.
  • Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and reserve the marinade. Place the chicken in the heated pan and cook until they start to brown and are no longer pink inside, about 7 minutes per side. Pour the marinade into the skillet, and cook until it thickens slightly, turning the chicken breasts over once or twice, about 5 minutes.

Nutrition Facts : Calories 194.1 calories, Carbohydrate 9.8 g, Cholesterol 65.8 mg, Fat 4.9 g, Fiber 0.2 g, Protein 26.4 g, SaturatedFat 0.9 g, Sodium 79.1 mg, Sugar 9.2 g

CHICKEN AND PEPPERS WITH BALSAMIC VINEGAR



Chicken and Peppers with Balsamic Vinegar image

This is a yummy chicken dish with outstanding flavor that is easy to make. Serve over white rice or by itself.

Provided by ROBYN050501

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Stir-Fry

Time 55m

Yield 4

Number Of Ingredients 10

¼ cup olive oil, divided
4 skinless, boneless chicken breast halves - cut into strips
salt and pepper to taste
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1 medium onion, thinly sliced
4 large cloves garlic, finely chopped
1 tablespoon dried basil
¼ cup balsamic vinegar, divided

Steps:

  • Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place the chicken in the skillet, season with salt and pepper, and brown on both sides. Remove from heat, and set aside.
  • Heat remaining oil in the skillet over medium heat, and stir in the red bell pepper, yellow bell pepper, orange bell pepper, and onion. Cook about 5 minutes, until tender. Mix in the garlic, and cook and stir about 1 minute. Mix in the basil and 2 tablespoons balsamic vinegar.
  • Return the chicken to the skillet. Reduce heat to low, cover, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Stir in remaining balsamic vinegar just before serving.

Nutrition Facts : Calories 323.5 calories, Carbohydrate 13.2 g, Cholesterol 71.9 mg, Fat 17.6 g, Fiber 2.2 g, Protein 28.2 g, SaturatedFat 2.9 g, Sodium 71.3 mg, Sugar 6.1 g

CHICKEN WITH ONIONS AND BALSAMIC VINEGAR



Chicken With Onions and Balsamic Vinegar image

I came up with this recipe when I had some chicken and no idea what to make. I wanted to use balsamic vinegar to flavor the chicken and onions. My husband liked it well enough for me to write it down, so I have!

Provided by vap4843

Categories     Chicken Breast

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

3 -4 tablespoons olive oil
4 boneless skinless chicken breast halves
1 large vidalia onion
2 -3 garlic cloves
salt
red pepper flakes (I use about 1/2 TBS, we like it a little hot)
1/2 cup white wine or 1/2 cup cooking wine
1/4 cup balsamic vinegar (to taste)
1 (4 ounce) jar pimientos
rice
chicken stock

Steps:

  • Cut each chicken breast half into three pieces. Heat olive oil over medium high heat. Add chicken, cover, and let brown while you cut the onion.
  • Cut the onion into 1/4-1/2 inch wedges. Add them to the pan. Turn the chicken pieces over (they should be brown on the bottom side now). Cover and cook some more while chopping garlic.
  • Chop the garlic coarsely and add to pan.
  • Add salt and red pepper flakes to taste. Allow to cook a few minutes, then add the wine or cooking wine. Bring to a boil, then reduce heat to simmer. Add balsamic vinegar and pimientos. Stir, cover, and cook at simmer for 20 minutes (while you cook the rice). There will be a broth left over to spoon over the chicken, onions, and rice.
  • Cook the rice in the chicken stock. Consult the rice package for correct proportions.
  • Serve the chicken over the rice.

Nutrition Facts : Calories 268.3, Fat 11.7, SaturatedFat 1.8, Cholesterol 68.4, Sodium 83.8, Carbohydrate 6.5, Fiber 1.1, Sugar 2.7, Protein 28

BALSAMIC CHICKEN THIGHS WITH RED ONIONS



Balsamic Chicken Thighs with Red Onions image

I like using balsamic vinegar in my cooking, and this recipe is no exception: You can substitute chicken breasts, but I'd advise against it -- The thighs are higher in fat, but taste much better. Note: Very good over cooked rice.

Provided by Bansidhe

Categories     Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken thighs
1 large red onion
2 tablespoons olive oil
3 tablespoons balsamic vinegar
1/4 teaspoon salt, divided
1/2 teaspoon ground pepper, divided
1/4 teaspoon dried marjoram
1/4 teaspoon dried oregano
1 sprig flat leaf parsley, fresh (optional)
lemon wedge (optional)

Steps:

  • Heat the oil in a large, non-stick pan, high heat.
  • Cut onion into thin rounds.
  • Add 1/4 tsp. pepper and 1/8 tsp. salt.
  • Saute, cooking about 5 minutes.
  • Reduce to med-high.
  • Add chicken, 1/4 tsp. pepper, 1/8 tsp. salt, marjoram and oregano.
  • Cook 2 minutes, and then add balsamic vinegar.
  • Stir and reduce heat to low, cover, and simmer for 25-35 minutes.
  • Cook uncovered for another 2-4 minutes, until sauce has reduced somewhat.
  • If you want to garnish the dish, sprinkle with chopped parsley and serve with lemon wedges.

BALSAMIC CHICKEN BREASTS WITH PEPPERS AND ONIONS



Balsamic Chicken Breasts With Peppers and Onions image

Quick skillet chicken flavored with peppers, onions, garlic, basil and balsamic vinegar. Makes chicken very tender and dinner is ready in less than 30 minutes.

Provided by Marie

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken breasts
salt & pepper
4 tablespoons olive oil
4 cups thinly sliced bell peppers (use a mix of colors)
1 medium onion, sliced thin
4 cloves garlic, chopped fine
1/4 cup chopped fresh basil
4 tablespoons balsamic vinegar

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.

Nutrition Facts : Calories 313.8, Fat 16.9, SaturatedFat 2.6, Cholesterol 75.5, Sodium 147, Carbohydrate 13.3, Fiber 3.1, Sugar 7.2, Protein 27

CHICKEN WITH VINEGAR AND ONIONS



Chicken With Vinegar and Onions image

Make and share this Chicken With Vinegar and Onions recipe from Food.com.

Provided by Brookelynne26

Categories     Chicken Thigh & Leg

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

8 boneless skinless chicken thighs
coarse salt
black pepper
3 tablespoons olive oil
3 large onions, sliced thin
1 large garlic clove, minced
1 pickled hot cherry peppers (or more)
1/2 cup champagne vinegar
1/2 cup dry vermouth or 1/2 cup white wine

Steps:

  • Season the chicken with salt and pepper and heat the oil in a large skillet over medium high heat. Brown the chicken in batches, making sure not to crowd in the pan, on both sides. Transfer the pieces to a bowl as they're done.
  • Spoon out all but 2 tbsp oil from the skillet. Add the onions and a large pinch of salt to the skillet and lower heat to medium. Cook 10 minutes, or until onions are soft and lightly colored. Make sure to scrape the bottom of the pan while onions cook to release any browned bits. Add the garlic and hot pepper and cook for 1 more minute. Pour in the vinegar and wine and bring to a simmer.
  • Submerge the chicken pieces in the onions and vinegar and pour in any juices from the bowl. Cover and simmer 15 minutes. Turn the chicken pieces over and cook an additional 10 minutes. Spoon the chicken, onions and juices onto a large platter and serve.

Nutrition Facts : Calories 302.3, Fat 15.6, SaturatedFat 2.8, Cholesterol 114.5, Sodium 122.4, Carbohydrate 11.7, Fiber 1.6, Sugar 4.8, Protein 28.2

ITALIAN CHICKEN BREASTS WITH BALSAMIC VINEGAR



Italian Chicken Breasts With Balsamic Vinegar image

Make and share this Italian Chicken Breasts With Balsamic Vinegar recipe from Food.com.

Provided by Sassy in da South

Categories     Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

1 red onion, sliced
4 garlic cloves, chopped
2 tablespoons extra virgin olive oil
4 boneless skinless chicken breasts
1 (28 ounce) can diced tomatoes
1 tablespoon dried basil
1/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 cup balsamic vinegar

Steps:

  • Saute onion and garlic in oil for about 5 minutes in a large skillet.
  • Remove and set aside.
  • Fry chicken breasts until browned on both sides.
  • Add garlic and onions back into pan.
  • Add tomatoes.
  • Sprinkle with basil, salt and pepper.
  • Pour balsamic over chicken.
  • Cover and cook for about 30 minutes.
  • Plate chicken and top with tomato and onion mixture.

Nutrition Facts : Calories 259.1, Fat 8.6, SaturatedFat 1.4, Cholesterol 68.4, Sodium 654.5, Carbohydrate 16.8, Fiber 3.5, Sugar 8.6, Protein 29.4

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