Balsamic And Olive Chicken Recipes

Steps:

• Whisk together the balsamic vinegar, chicken broth, sugar, garlic, and Italian seasoning in a bowl, place the chicken breasts in the marinade, and marinate for 10 minutes on each side.
• Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and reserve the marinade. Place the chicken in the heated pan and cook until they start to brown and are no longer pink inside, about 7 minutes per side. Pour the marinade into the skillet, and cook until it thickens slightly, turning the chicken breasts over once or twice, about 5 minutes.

Steps:

• Beat balsamic vinegar, olive oil, honey, thyme, and rosemary together in a bowl until smooth; pour marinade into a resealable plastic bag.
• Season chicken thighs with salt and black pepper; add to marinade in plastic bag. Squeeze bag to remove air and seal. Marinate chicken in refrigerator for 2 to 8 hours.
• Preheat oven to 375 degrees F (190 degrees C).
• Pour chicken and marinade into a baking dish.
• Bake chicken in preheated oven until no longer pink at the bone and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Steps:

• To a non-stick frying pan add onion and garlic. Fry, adding a little water or oil if necessary, until softened.
• Add chicken, olives and 1/2 cup vinegar. Cook, stirring, until chicken is done through and vinegar is caramelizing. Add the extra tablespoon of vinegar for the last 30 seconds of cooking.
• Garnish, season and serve.

Steps:

• Preheat oven 400 degrees.
• Arrange the chicken bone side down in a 9-by-13 inch glass or ceramic baking dish.
• pour the vinegar over them and sprinkle evenly with the oil, oregano, salt and pepper.
• Bake the chicken 20 minutes and baste with the vinegar juices.
• Bake 20 minutes more (depending the size of breast) or until juices run clear.
• Serve chicken with juices spooned over them.