I’ve been on a braising kick lately. Maybe because I finally used my braising pan and realized it is the shit or maybe because its so damn easy to just thrown stuff in a pan and let it go for 30-45 minutes. Especially with a crazy-insane,mobile infant.
So the other night when I was stumped on the whole dinner thing, I looked in the pantry pulled out some ingredients and took to the braising pan and came out with a delicious meal. I felt like I was on Chopped. Boom!
so effing good.
Braised Balsamic Chicken – serves 2
- 2 bone-in Chicken Breasts
- 2 tbs of Olive Oil
- 1 Red Onion, thinly sliced
- 1 can Hunts Fire Roasted Diced Tomatoes
- 1/2 can Artichokes, roughly chopped
- 1/2 Balsamic Vinegar
- 1/4 cup Chicken Stock
- Dash of Basil
- Dash of Oregano
- Dash of Thyme
- Dash of Rosemary
- Salt & Pepper
In a braising or large pan, heat olive oil on medium-high heat. Generously sprinkle salt and pepper on the chicken breasts then place chicken breasts skin down in the pan. Brown both sides of the chicken, then remove from pan.
Add the sliced onions and cook for 3 minutes or until they are slightly translucent. Then add tomatoes and artichokes and sautee a couple more minutes. Add spices and balsamic vinegar.
Give the concoction one good mix then place the chicken breasts back in the pan and cover. Turn heat down to medium. Cook for 25 minutes. Check periodically to stir and to see if you need to add some of the chicken stock. If it looks like it needs more liquid just add a splash or two. After the 25 minutes, remove cover and cook for an additional 15 minutes.
I suggest serving this with rice or mashed potatoes and veggies. The sauce is sooo yummy, you’ll need something starchy to sop it up! Oh, and a big ass glass of wine wouldn’t hurt either.
– Amanda
