Posts tagged ‘Chicken’

Honey Balsamic Chicken

            I don’t eat chicken. In fact, I don’t eat meat at all. That’s probably the reason that the majority of the recipes on here are vegan and vegetarian. However, I am asbolutly in love with chicken based entirely on the fact that it is such a blank canvas. Much like tofu is to vegans, you can pretty much flavor chicken anyway you want.

            Needless to say, I live with a bunch of carnivores and, as much as they like my “rabbit food”, they occasionally want something…..meatier. Here’s a honey balsamic chicken recipe which I’m told is delicious. You don’t have to serve it with the “smashed” potatoes and onions but I’ve always thought potatoes go pretty well with chicken.

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For the Maraniade:

2/3 cup balsamic vinegar

4 tbs olive oil

¼ cup honey

1 tsp sea salt

a couple cranks of black pepper.

Whisk together and pour over three boneless skinless chicken breasts in a pyrex dish. Cover with saran wrap and place in fridge for about 1 hour, flipping over at the half way point.

Then:

Preheat your oven to 400 degrees (f)

Whisk together 1 ½ cup chicken stock, ¼ cup Balsamic Vinagar, 5 tbs honey, and set aside. After your chicken is done marinating, Place chicken in a roasting pan with a rack. If you don’t have a fancy roasting pan with a rack, like me, you just place a cooling rack over the pyrex dish and lay the chicken on top. Pour the marinade over the top as well as the stock mixture.

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When your chicken is, as Emeril would say, “happy”, make a little aluminum foil tent over the top of the pan.

 

Let bake for 25 minutes and then flip and baste. Bake for another 25 minutes. I would recommend checking for doneness since your chicken make take more or less time.

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Serve immediately with smashed potatoes.

Smashed Potatoes and Onions:

5 tbs olive oil

3 to 4 baking potatoes, boiled

½ medium onion

1 tsp sea salt

½ tsp cracked black pepper

In a large skillett, heat oil and add onions. Let brown and add potatoes and seasoning. Smash with fork or potato masher and lightly brown. Serve immediately.

April 3, 2009 at 8:26 pm 1 comment


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