cartoon by marc johns.

Monday, March 7, 2011

Garlicky Balsamic Chicken

Garlicky Balsamic Chicken
There is a restaurant in LA that has a dish I LOVE.  Cafe Bizou has Balsamic Chicken, and it is delicious and I literally order it every time I go there.  I find myself craving their dish, which has a dark, rich balsamic sauce poured over the chicken.  This was my attempt to replicate that dish.  While I think it tastes good, it certainly was not the Cafe Bizou chicken.  I will just have to try again!  This dish is more garlicky and less balsamic-y than the Cafe Bizou dish, but it is still yummy.

The Ingredients:
7 boneless skinless chicken thighs (1 pack, about 1 pound)
salt and pepper
olive oil
3 minced cloves of garlic
1/3 cup balsamic vinegar
1 cup of chicken broth or chicken stock
1 tablespoon of flour
1 tablespoon of softened butter

The Cooking:
1.  Preheat the oven to 350 degrees.
2.  Salt and pepper the chicken, to taste.

Salt and Peppered Chicken.
3.  Heat olive oil in an OVEN PROOF pan (you're going to put it in the oven later), and put the thighs flat side down in the pan.  Cook for 4-5 minutes, or until the chicken is browned.

Browned Chicken.
4.  Flip the chicken over and put the pan in the oven.  Leave the chicken in there for 8-10 minutes.  Don't overcook because you don't want it to dry out.

The finished, cooked chicken.
5.  Now: onto the sauce.  Using the same pan that the chicken was cooked in, add the minced garlic.  Stir for about a minute.  
6.   Add the balsamic vinegar and continue to stir for another minute.  

Balsamic and garlic.
7.  Make sure to scrape the browned bits on the bottom of the pan (from the chicken) and incorporate it into the sauce.  Then add the chicken broth and stir again.  Let the sauce boil (in order to thicken). 

Boiling sauce (with the chicken broth added).
8.  Then mash the butter and flour into a kind of paste and whisk into the sauce.  Allow the sauce to return to a boil for 3-4 minutes.
Whisking in the flour/ butter paste.
9.  Take the cooked chicken and place into the boiling sauce.  Keep the chicken there for one minute and then flip over and keep there for one more minute.

Chicken in the sauce.
10.  Pour the remainder of the sauce in a bowl and drizzle (to taste) on chicken.  Makes 7 servings.  Enjoy!

The final product.
Recipe adapted from For the Love of Cooking blog.

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