I was so proud of myself. As soon as I received my assigned Secret Recipe Club blog several weeks ago, I quickly and efficiently headed over to A Cook's Quest and poked around a bit. Jenn, by the way, has a great many tasty-looking recipes, many of which in the healthy category. It would have taken a while to select something, but I, very efficiently, had already something in mind ... a chicken dish, which helped to narrow down my options. Jenn love balsamic vinegars (as well as I), so when I spotted her chicken with balsamic recipe, with 10 cloves (!) of garlic as a bonus, I was in business. The very next evening, I quickly and efficiently made her recipe. Took pictures and made copious notes. Then set the whole thing aside, until a few days before The Big Reveal to quickly and efficiently ...
... realize that I couldn't find my notes anywhere. :(
Luckily I took a lot of step-by-step photos as I went along (most of which I won't bore you with here ... you're welcome) which jogged my memory enough to recreate the following version.
The changes I made were few but major. I would have been quite happy to use chicken legs, but the rest of the household prefers (and by "prefer" I mean "won't eat anything but") breast meat. Due to time constraints (got home late), I didn't bother to caramelize the onions, skipped browning the chicken and didn't deglaze the skillet because I didn't use one. To be fair, a lot of flavor was sacrificed to prevent sitting down to dinner just as Letterman flickers onto the tube.
Speaking of onions, instead of chopping them, I ran them thru a mandoline slicer, figuring if the onions were very thinly sliced, they would maybe caramelize themselves even perhaps. Or something.
Um ... nope.
|Definitely something ...|
Next time I'll make Jenn's original recipe on a day off from work or on a free Sunday. My results were kind of good and tasty, but Jenn's version is waaaay more awesomer. So if you have the time, ignore my version and check out Jenn's. You won't be sorry.
Onion Chicken in Balsamic Sauce
Adapted from A Cook's Quest
Yield: 4 servings
1 Tbl. olive oil
2 large onions, thinly sliced
1 whole chicken, quartered
10 cloves garlic, chopped
2 cups chicken stock
1/2 cup balsamic vinegar
1/2 cup sun-dried tomatoes
1 tsp. kosher salt
1/4 tsp. coarsely ground black pepper
Preheat the oven to 350 degrees. Grease a medium to large rimmed baking sheet with the olive oil. Scatter the onions evenly over the baking sheet.
|My idea of "sprinkle evenly" might not match yours.|
Arrange chicken in a single layer over onions. Sprinkle evenly with garlic. Combine chicken stock and vinegar. Pour mixture over chicken. Sprinkle evenly with sun-dried tomatoes, salt and pepper .
Bake in preheated oven for 40 to 50 minutes or until chicken is nicely browned and juices run clear if you pierce the chicken with the tip of a knife.
Serve hot with the onions and sun-dried tomatoes on the side, and your favorite veggie if desired.
Disclaimer - because this recipe is part of an online cooking group, the linked recipes below might not be kosher.
- See more at: http://ohyoucook.blogspot.com/2013/06/fish-in-chips-improv-challenge-easy.html#sthash.pobcg9Em.dpuf
Disclaimer - because this recipe is part of an online cooking group, the linked recipes below might not be kosher. - See more at: http://ohyoucook.blogspot.com/2013/06/fish-in-chips-improv-challenge-easy.html#sthash.pobcg9Em.dpuf