Balsamic Glazed Chicken
Submitted by toni74
Browned chicken legs simmered in a balsamic-tomato sauce with tri-color bell peppers, olives, and garlic. Finished with toasted pine nuts and fresh basil for a vibrant Mediterranean one-pan dinner.
YIELD
servingsPREP
20 minCOOK
40 minREADY
1 hrsThis is Mediterranean comfort food at its most colorful.
Chicken legs get browned until the skin crisps, then nestle into a sauce built from stewed tomatoes, balsamic vinegar, three colors of bell pepper, briny olives, and a hint of red pepper flake heat.
Everything simmers together until the chicken turns fork-tender and the sauce thickens into a glossy glaze.
A scatter of toasted pine nuts and fresh basil on top seals the deal.
Chef Tips
- Brown the chicken on all sides before building the sauce. That initial sear locks in flavor and gives the skin texture even after braising.
- Slice the peppers into thick strips so they hold their shape through 20 minutes of simmering. Thin strips will dissolve into the sauce.
- Stir the olives in after the sauce thickens. Adding them too early can make the whole dish overly salty.
- Toast the pine nuts in a dry skillet over low heat, shaking often. They go from golden to burnt in about 10 seconds, so keep your eyes on them.
Ingredients
Directions
In a non-stick fry pan, heat the oil over medium heat.
Add chicken; cover and cook, turning, for about 10 minutes until the pieces are brown on all sides.
Remove the chicken from the pan; set aside.
To the drippings in the pan, add onion, peppers, and garlic; cook stirring about 5 minutes or until slightly tender.
Add tomatoes, vinegar and red pepper flakes.
Heat mixture to boiling; reduce heat and simmer until mixture is slightly thick (about five minutes).
Stir in the olives, salt and pepper.
Return chicken to the pan; spoon sauce over chicken and cook about 20 minutes or until the chicken is glazed and fork tender.
Arrange the chicken on a serving platter.
Spoon the vegetable mixture over the chicken.
Sprinkle with pine nuts. Garnish with Basil sprigs.
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