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Wednesday, July 10, 2013

Braised Balsamic Chicken


I always enjoy eating my lighted toasted bread with olive oil and balsamic mix.  Each time very little balsamic is used up that a bottle will easily last me a year.  I still remember the last bottle (a very good one *sob*)I had ended in the bin cos it was more than 2 years old.  My mum used to tell me that vinegar, like salt and sugar, has an infinite shelf life but i just felt a little funny knowingly consume something so "ancient".

Anyway, now that I found this recipe shared by Wendy at Table for 2, I am sure no balsamic vinegar will ever go to waste.  Not only for the sake of consumption, this dish has a very balanced taste of sourness and sweetness making it a hit with B.

I served it with rice and some accompanying vegetables as my family must have rice. 

Just a word on cookware.  Personally, I felt that when cooking with acidic liquid like balsamic, it is best to use a non-reactive cookware such as enameled cast iron (e.g. Le Crueset) or stainless steel.  Aluminum cookware will colour acidic foods with a grey tinge while cast iron (the one with enamel coating) will have acidic food leach iron from the pot.  Though you can argue that this is one way of getting your douse of iron that your body need!

Below is my version:

Braised Balsamic Chicken
3 pieces of chicken leg (1 for each diner)
Some salt and black pepper to taste.
1 cup chopped yellow onion
3 cloves of minced garlic
1/2 cup balsamic vinegar
1 cup water

2 tbsp honey
1 tsp dried italian herbs

Some corn flour & water for thickening

1. Marinade the chicken with black pepper, preferably overnight.
2. Heat up a non-reactive pot, and add some olive oil.  Fry chicken leg with skin side down until it brown.  This will remove some fats.

3.  Remove excess oil, and keep about 1 tbsp to cook the onion and garlic.  It is ready when onion turned translucent.

4.  Add all the rest of the ingredients (except corn flour) and cover the pot until chicken is cooked through, about 20min.  Also check the taste, and add more salt/pepper/honey when necessary.  I used more honey.

5.  Take out the chicken and thicken sauce by adding corn flour/water mixture.  Though Wendy said this is optional, I find that thickened sauce will enable the sauce to "stick" to the chicken better.

6. Serve the chicken with steamed rice and vegetables, drizzling the thickened sauce over the chicken.

1 comment:

Ann Low said...

I saw this recipe posted by Wendy but have yet to cook this delicious dish. Thanks for sharing the tips.
Hope you're well too :)
Take care
Ann