Balsamic Braised Chicken

This recipe will become your household staples if you are a balsamic vinegar lover! It is very easy to make and has so much flavor. Great winter dish to entertain with or just enjoy for diner. Can and should be made in advance as with any sauce dished it only gets better the next time you have it again.

To start I use organic skinless boneless chicken tights family size. Start a large pot with little olive oil. Dredge chicken pieces in flour very lightly shake off excess flour and start browning it on high heat. Once browned on one side flip and continue to do so on the other side. Work in batches otherwise the pan will get overcrowded and will not brown properly. Remove from pan.

Next slice one big yellow onion and one red onion and drop it in the pan with extra olive oil. Try to pick up all brown bits from the bottom of the pan as it has a lot of chicken flavor in it. Add salt and pepper and one bottle of balsamic vinegar around 8 ounces and one cup of organic chicken stock and bring to boil. All flavors in the pan should come together to create balsamic sauce for chicken. Return chicken pieces back to the pan and cook for one hour.

Try to stir constantly as it burns easily because of balsamic vinegar. The sauce will reduce and become thick and glossy and chicken piece will be very tender. This is a perfect dish to serve with mashed potatoes or a creamy polenta to absorb this sauce. Enjoy!