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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (261g) Recipe makes 6 servings The following items or measurements are not included below: 1/4 cup balsamic vinegar |
||
| Calories 480 | ||
| Calories from Fat 300 | (62%) | |
| Amount Per Serving | %DV | |
| Total Fat 33.4g | 51% | |
| Saturated Fat 10.0g | 50% | |
| Monounsaturated Fat 14.1g | ||
| Polyunsaturated Fat 6.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 130mg | 43% | |
| Sodium 300mg | 12% | |
| Potassium 486mg | 13% | |
| Total Carbohydrate 11.1g | 3% | |
| Dietary Fiber 1.3g | 5% | |
| Sugars 3.3g | ||
| Protein 32.5g | 64% | |
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SERVES 6 -8
Ingredients
- 6 pieces bacon, cut into 1/4 inch strips
- 1 chicken, cut into 8 pieces (or 8 pieces of your favorite cut)
- 1 lb onion, thinly sliced (or shallots)
- 1 head garlic, separated and peeled
- 1/4 cup balsamic vinegar
Directions
1
Cook bacon in a deep heavy skilled until crisp.2
Drain on paper towels, reserving bacon grease in skillet.3
Pat chicken dry and season with salt and pepper.4
Brown chicken in bacon greasse, in 2 batches, over medium hight heat, turning, about 8 minutes.5
Transfer chicken to plate.6
Pour off all but 2 tablespoons fat.7
Lower heat, add onions to skillet and cook, covered, stirring occasionally, until soft and lightly brown, about 10 minutes.8
Remove lid and continuing cooking until deep golden, about 10 minutes more.9
Add garlic and 1 cup water to skillet and bring to a boil, stirring 1 minute.10
Return chicken to skillet, turning pieces to coat, then arrange them skin side up and gently simmer, covered, until cooked through, about 30 minutes.11
Transfer chicken to serving dish.12
Add balsamic vinegar to sauce and boil, uncovered, mashing garlic, until slightly thickened.13
Season with salt and pepper and pour over chicken, then sprinkle with bacon.
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Featured Reviews for This Recipe
From: mummamills
On Jan 24, 2008
This was an easy recipe to follow, and while my husband liked it, I felt there was something missing.
It tasted like a "honey/soy" without the honey 
I dont think there is anything wrong with the recipe, I guess I am just not fussed on cooked balsalmic.
From: Gumboot Gourmet
On Jan 14, 2008
Edited January 14, 2008. I had to change my rating after making this again. I don't know why it was so much better this time around, but it was outstanding! DH said it was one of the best meals he's ever had! Thanks! Nice results & an easy recipe. I used boneless, skinless chicken breasts & I finished it in the oven instead of on the stovetop. I used Okanagan raspberry balsamic vinegar. This will certainly go into the rotation. Thanks, Dee
From: artistclogger
On Jan 4, 2008
Simple ingredients and great flavor. I made a few changes based on reading the comments. I used a TBLP of olive oil to brown chicken breasts in; removed breasts and added 2 TBSP of 1/2 fat bacon bits to cook the onions in. When adding the chicken back into skillet I added the balsamic and added 5 oz sliced mushrooms at the same time. At the end I thickened the wonderful sauce with 1 tbsp of flour (mixed with 1/4 cup sauce in a shaker bottle, then poured into skillet). Made a terrific gravy. Leftovers will be served over rice. Excellent entree! I served it with baked broccoli/tomato and sauteed winter squash with maple, and sour dough for sopping up the sauce! Thanks for a wonderful recipe and very explicit directions.
From: Debber
On Jun 1, 2007
Definitely a KEEPER! I wish I could give it 20 stars! I didn't do a whole pound of onions (altho' I used two large onions--maybe they weighed a pound?). The whole thing was SIMPLE and EASY to prepare, not to mention DELICIOUS to eat. I'm SO glad that I made extra...now I can enjoy this AGAIN! On the advice of an earlier reviewer, I added about a half-pound of fresh, sliced mushrooms, and that really gave it a nice appearance (not to mention something else to LOVE!). Made for ZWT 3 Spanish Adventure
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