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|
Found this on your site a while back and just wanted to say it has become one of our camping staples. The first time we had it my boyfriend and I agreed that it was the best chicken we'd ever had. YUM!ReplyDelete
Thank you for your feedback Kristen, so glad you like the recipe! LiddyDelete
do you put the lid on the dutch oven when putting in the oven????Delete
I made this outdoors, covered, in my camp oven with coals on the lid and around the base of the oven as a heat source. If you click on the link to the original recipe it is made on the stove top, simmered uncovered, in a large skillet or dutch oven. Hope this helps, LiddyDelete
Wow, that was bizarre to see almost-my-name in the comments! :) This looks a lot like one of my favorite Damn Delicious recipes - def going to try it at camp later this month!Delete
I made this last night for dinner. Had homemade mac.n cheese, mashed potatoes and sweet corn. It was pretty good. Next time I make it I'm going to use 1/2 the balsamic vinegar and double the honey, granulated garlic and add a bit of Limon zest. I just thought the vinegar was over powering at the amount in the recipe.ReplyDelete
Has anyone tried this with chicken breasts?ReplyDelete