Linguine With Braised Garlic And Balsamic Vinegar Recipes

BRAISED BALSAMIC CHICKEN

Steps:

• Season both sides of chicken breasts with garlic salt and pepper.
• Heat olive oil in a skillet over medium heat; cook seasoned chicken breasts until chicken is browned, 3 to 4 minutes per side. Add onion; cook and stir until onion is browned, 3 to 4 minutes.
• Pour diced tomatoes and balsamic vinegar over chicken; season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHICKEN BREASTS WITH BALSAMIC VINEGAR AND GARLIC

Steps:

• Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
• Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
• Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.

CHICKEN BRAISED IN TWO VINEGARS

Steps:

• Season chicken well on both sides with salt and pepper. In a large sauté pan, heat olive oil over medium heat. Add garlic and cook until it starts to become fragrant and lightly golden, about 2 minutes. Remove with a slotted spoon and set aside. Begin cooking the chicken, making sure not to crowd the pan (you may need to do this in batches). Cook until the chicken is no longer pink on the outside and begins to lightly brown in spots, about 3 to 4 minutes per side. If it's not cooked through at this point, that's O.K.
• If you've cooked the chicken in batches, add all of the meat and any residual juices back to the pan. Pour in the vinegars, add reserved garlic and bring to a simmer. Turn heat to medium-low, cover and allow the meat to continue to cook in the sauce, about 5 to 7 minutes more.
• Uncover and toss chicken well in the vinegar sauce to coat. Cook chicken about 3 to 5 minutes more or until the sauce has reduced by about half and has thickened slightly. Sprinkle with parsley and oregano, if using, and season with flaky salt, if using. Serve in bowls over polenta or with rice pilaf and spoon the remaining sauce atop.

PASTA WITH BRAISED FENNEL, CHARD, AND BALSAMIC VINEGAR

Steps:

• Heat 1/4 cup oil over medium heat in large skillet.
• Add onion and 1/4 teaspoon salt and sauté (uncovered) over medium heat until softened, about 5 minutes.
• Stir in sliced fennel bulb and garlic and sauté, stirring frequently, until golden, about 10 minutes.
• Add 3/4 cup water and bring to simmer.
• Partially cover and simmer over medium-low heat until fennel is tender and liquid has evaporated, about 8 minutes.
• Stir in vinegar, partially cover, and simmer to blend flavors, about 1 minute longer.
• Add crushed red pepper flakes and adjust seasoning with salt and pepper.
• Meanwhile, bring 4 quarts water to boil in large pot.
• Add 1 1/2 tablespoons salt and pasta; return to boil.
• After 3 minutes, add chard and return to rapid boil; continue to cook, covered, until pasta is al dente, about 8 minutes.
• Drain pasta and greens, reserving 1/3 cup pasta cooking water.
• Toss pasta and greens with fennel mixture, cheese, and two tablespoons extra-virgin olive oil, adding reserved pasta water as needed if mixture is dry.
• Transfer portions to warm pasta bowls.
• Garnish with reserved minced fennel fronds.
• Serve immediately with more cheese passed separately.

LINGUINE WITH BRAISED GARLIC AND BALSAMIC VINEGAR

Steps:

• In a large heavy skillet heat the 3 tbsp oil oover medium heat.
• Add garlic and lower the heat
• Cover and cook on low for about 5 minutes.
• Uncover and cook until the garlic is barely colored, about 8 to 10 minutes.
• Do not let the garlic brown or it will become bitter.
• Meanwhile, cook pasta according to package directions and drain.
• Remove garlic from the oil and discard if you wish.
• Toss pasta with the oil and add the butter tossing to melt.
• Toss with the cheese and salt and pepper.
• Mix the brown sugar with the balsamic vinegar.
• As you serve the pasta sprinkle each serving with a teaspoon or so of the balsamic mixture.