CHERRY BALSAMIC CHICKEN
Provided by Giada De Laurentiis
Categories main-dish
Time 3h25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine the cherries, vinegar, mustard, fennel seed, salt and garlic in a blender. Puree until smooth. Place the chicken pieces in a resealable plastic bag and pour the marinade over the chicken. Seal the bag and toss to coat. Marinate in the refrigerator for 2 hours.
- Remove the chicken from the refrigerator 30 minutes before grilling. Preheat a grill to 450 degrees F or medium-high heat with indirect heat on one side.
- Remove the chicken pieces from the marinade and place on a baking sheet; reserve the marinade. Drizzle with the olive oil. Place the chicken on the grill over direct heat and cook undisturbed for 4 minutes. Flip the chicken, move to indirect heat and baste with the marinade. Cover the grill and roast until the chicken is cooked through, about 30 minutes. Remove to a platter and sprinkle with the fennel pollen.
ROASTED CHICKEN WITH BALSAMIC VINAIGRETTE
Provided by Giada De Laurentiis
Categories main-dish
Time 3h15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend. Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.
- Preheat the oven to 400 degrees F. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time. Transfer the chicken to a serving platter. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken, and serve.
BLACK CHERRY BALSAMIC VINEGAR ROAST CHICKEN
I love balsamic vinegar and recently my local health food store got in several new flavours, one being black cherry. I couldn't believe how wonderful this tastes and smells. I wanted to use some of it on my chicken and I came up with this recipe. The balsamic vinegar isn't over powering at all, but you do get just a hint of...
Provided by Jo Zimny
Categories Roasts
Time 1h5m
Number Of Ingredients 4
Steps:
- 1. Preheat your oven to 350'F.
- 2. Remove the chicken from the marinade.
- 3. Place the chicken legs on a large baking tray with sides. Pour the marinade over top of the chicken.
- 4. Bake for about 40-45 minutes.
- 5. Enjoy!
CHICKEN WITH VINEGAR
Jean-Georges Vongerichten learned how to make this recipe from the great Paul Bocuse, who added it to his repertoire while cooking for Eugenie Brazier, his teacher at La Mère Brazier in Lyon, France. Chicken with vinegar is one of the great poultry dishes from that area, where the chickens are considered by many to be the best in the world. Mr. Bocuse insisted that it was neither the amount of work nor the cost of ingredients that determined the worthiness of a dish, but how it tasted. The variations are numerous, but the piercing flavor of vinegar is so dominant that it matters little whether you use shallots or garlic, thyme or tarragon. One technical note: Most wine vinegar sold in the United States has an acidity level of 7 percent; many French vinegars are just 5 percent acidity. So it's best to cut strong vinegar with some water.
Provided by Mark Bittman
Categories dinner, main course
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees. Set a large ovenproof skillet over medium-high heat. Add oil; when it is hot, place chicken in the skillet, skin side down. Cook undisturbed for about 5 minutes, or until chicken is nicely browned. Turn and cook 3 minutes on the other side. Season with salt and pepper.
- Place skillet in the oven. Cook 15 to 20 minutes, or until almost done (juices will run clear, and there will be just a trace of pink near the bone). Remove chicken to an ovenproof platter. Place it in the oven; turn off the heat, and leave the door slightly ajar.
- Pour all but 2 tablespoons of the cooking juices out of the skillet (discard them). Place skillet over medium-high heat, and add shallots; sprinkle them with a little salt and pepper, and cook, stirring, until tender, about 2 minutes. Add vinegar, and raise the heat to high. Cook a minute or two, or until the powerful acrid smell has subsided somewhat. Add 1/2 cup water, and cook for another 2 minutes, stirring, until the mixture is slightly reduced and somewhat thickened. Stir in butter, if desired.
- Return the chicken and any accumulated juices to the skillet, and turn the chicken in the sauce. Serve immediately.
Nutrition Facts : @context http, Calories 579, UnsaturatedFat 28 grams, Carbohydrate 3 grams, Fat 42 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 11 grams, Sodium 972 milligrams, Sugar 1 gram, TransFat 0 grams
CHICKEN IN BALSAMIC CHERRY SAUCE
YUMMMM! This one is a winner in our book too. I was a little unsure cherries and balsamic would mix. I was pleasantly surprised. The flavors complemented one another wonderfully.
Provided by G F
Categories Chicken
Time 1h
Number Of Ingredients 7
Steps:
- 1. Pat dry chicken and season with salt.
- 2. In a heavy skillet heat olive oil. Sauté seasoned chicken until browned, 12-15 minutes. Remove chicken. Add onions to skillet and sauté until tender, 5-6 minutes. Add vinegar and reduce to just a couple of tablespoons.
- 3. Add broth, bring heat to high and reduce by half.
- 4. Add cherry preserves and cook for an additional 5 minutes until the sauce is thick.
- 5. Return chicken to pan to heat through while spooning sauce over chicken. Serve hot.
BALSAMIC ROAST CHICKEN
When the aroma from this dish fills your house, your family will think you spent all day cooking. But this elegant, Sunday-special roast chicken, flavored with rosemary, wine and balsamic vinegar, is surprisingly simple to make. -Tracy Tylkowski, Omaha, Nebraska
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 12 servings (1-1/2 cups onion sauce).
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Mix rosemary, garlic, salt and pepper. Place onions in a roasting pan; place chicken over onions, breast side up. , Pat chicken dry. With fingers, carefully loosen skin from chicken; rub rosemary mixture under the skin. Secure skin to underside of breast with toothpicks. Tuck wings under chicken; tie drumsticks together., Mix wine and vinegar; pour over chicken. Roast 2 to 2-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Transfer onion and pan drippings to a small bowl; skim fat. Remove and discard skin from chicken before serving. Serve with onion sauce.
Nutrition Facts : Calories 182 calories, Fat 7g fat (2g saturated fat), Cholesterol 77mg cholesterol, Sodium 275mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges
More about "black cherry balsamic vinegar roast chicken recipes"
BALSAMIC ROASTED CHICKEN WITH EASY CHERRY SAUCE
From notenoughcinnamon.com
5/5 (1)Total Time 1 hr 45 minsCategory Main CourseCalories 382 per serving
- Whisk together balsamic vinegar, olive oil, Dijon mustard, and honey. Place chicken in a large bowl or a large Ziplock bag and cover with marinade. If using a bowl, cover with plastic wrap. Refrigerate overnight or at least 3 hours (but overnight is best!). If you can, turn the chicken in marinade once or twice.
- While chicken is cooking, prepare the sauce. Combine cherries, honey and 1/3 cup water in a medium saucepan. Bring to a boil, stirring often.
CHERRY BALSAMIC ROASTED CHICKEN - FED & FIT
From fedandfit.com
10+ BALSAMIC VINEGAR CHICKEN RECIPES | EATINGWELL
From eatingwell.com
Author Alex Loh
ITALIAN ROASTED VEGETABLES RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
BAKED BALSAMIC CHICKEN | RECIPETIN EATS
From recipetineats.com
OVEN BAKED BALSAMIC CHICKEN {WITH CHERRY TOMATOES
From feelgoodfoodie.net
DESPERATE FOR A BLT? HOW TO MAKE 12 CLASSIC TOMATO RECIPES – …
From theguardian.com
BALSAMIC VINEGAR BBQ SAUCE — FARM TO FORK
From farmtofork.com.au
HONEY BALSAMIC ROASTED CHICKEN RECIPE – THE TABLE BY HARRY
From harryanddavid.com
OUR BEST-EVER ROAST CHICKEN RECIPES TO COOK THIS WEEKEND
From msn.com
10 BEST BLACK CHERRY BALSAMIC VINEGAR RECIPES | YUMMLY
From yummly.com
CHERRY BALSAMIC CHICKEN RECIPE | HELLOFRESH
From hellofresh.com
CHERRY BALSAMIC CHICKEN – GIADZY
From giadzy.com
BALSAMIC ROASTED CHICKEN – GIADZY
From giadzy.com
ROSEMARY CHERRY BALSAMIC ROASTED CHICKEN - HEATHER CHRISTO
From heatherchristo.com
ROASTED BALSAMIC CHICKEN - SPEND WITH PENNIES
From spendwithpennies.com
BALSAMIC ROAST CHICKEN - MAYO CLINIC
From mayoclinic.org
TOP 44 CHERRY BALSAMIC VINEGAR RECIPES
From gengo.keystoneuniformcap.com
SHEET PAN BALSAMIC PORK TENDERLOIN WITH RAINBOW VEGETABLES RECIPE
From allrecipes.com
TOP 42 RECIPES USING CHERRY BALSAMIC VINEGAR
From newdavos.jodymaroni.com
You'll also love