It's almost impossible to describe the amazing combination of flavors in this Balsamic Braised Chicken from Southern Living. It borders somewhere between Asian fusion and honey barbecue sauce. The tomato paste, vinegar, honey and chicken broth simmer into a rich, mahogany glaze that delights the senses. Not only will you love this recipe for it's sensational taste but it is incredibly easy to make. All you have to do is brown the chicken over a full spread of coals, cover everything with the sauce and bake for 35 to 40 minutes. After I browned the chicken in my 12 inch dutch oven I moved the coals to a ring of 12 around the base then covered the lid with 20-22 coals. Halfway through cooking time lift the lid and spoon some of the glaze over the chicken. It was ready in 40 minutes. Sprinkle some chopped scallions over the chicken for a bit of color and freshness and whatever you do, serve this with a roll of paper towels because you will be licking every drop of this delicious sauce off of the bones, your fingers and even the plate.
Balsamic Braised Chicken
1 package chicken thighs (about 4-6 thighs)
1 package chicken drumsticks (about 6 drumsticks)
3/4 tsp pepper
1/2 tsp salt
2 Tblsp vegetable oil
3 garlic cloves, chopped
1 (6-ounce) can tomato paste
1/2 cup chicken broth
2/3 cup balsamic vinegar
3 Tblsp honey
1/4 cup thinly sliced green onions
Lightly oil or spray your dutch oven.
Salt and pepper chicken pieces.
Brown chicken and garlic in vegetable oil over a full compliment of coals. Drain off excess oil.
Whisk together tomato paste, chicken broth, vinegar and honey.
Pour over chicken, completely covering each piece with sauce.
Bake at 375 degrees for 35-40 minutes or until chicken is done. Baste chicken pieces with sauce halfway through cooking time.
Spoon balsamic glaze mixture over chicken and sprinkle evenly with green onions.
|Brown chicken and garlic over high heat|