Chicken Balsamico made with bone-in chicken thighs cooked in a balsamic white wine sauce with fresh chopped rosemary.
I think I found my new favorite recipe and it's called Chicken Balsamico. I had purchased some chicken thighs in preparation of making something with them while my Mom was visiting last month, but never really got around to it.
The kitchen still wasn't done through most of her stay and we were just too busy with other things to really make dinner home much. Truth be told, I had no where to take a nice, pretty picture of anything new once it was done.
So the things I did make were recipes I've either made before or new ones that I'll have to make again...hmmm if I can remember, I rarely make the same thing the same way twice!
Since I froze this large package of chicken in it's entirety, I wanted to make something with a sauce or stew since the chances of it being eaten more than once would have been a lot better than if I had grilled them.
I wanted simple and easy, as cheering season is underway (and I have no life) and this was perfect.
Ingredients Needed
For this recipe you'll need
- bone-in chicken thighs
- olive oil
- fresh rosemary
- garlic
- aged balsamic vinegar
- white wine
- chicken broth
- Kosher salt
- black pepper
How do you make Chicken Balsamico?
In your Dutch oven, add the oil and season the chicken with salt and pepper. Next, brown the chicken on both sides until the chicken is almost cooked through.
You may need to do this in two batches. Transfer the chicken to a platter, cover and set aside. Add the rosemary, garlic, vinegar, wine and chicken broth to the Dutch oven and bring to a boil. Let simmer 5 minutes.
Add the chicken back to the pot, cover and allow to simmer for 30-40 minutes until the chicken is cooked through. Remove the chicken and place on a serving platter; then cover and set aside.
Turn the heat on high and bring the liquid in the Dutch oven up to a full boil, uncovered for approximately 15 minutes until the sauce has thickened. Pour the sauce over the chicken.
Now, I'm not one to eat leftovers, but I have to say, this recipe for Chicken Balsamico tasted even better heated up the next day.
I just love the flavor combination of balsamic vinegar and fresh rosemary and by cooking them in this sauce, they were extremely moist too. ~Enjoy!
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Chicken Balsamico
Ingredients
- 12 bone in chicken thighs
- 1 tablespoon extra virgin olive oil
- 2 tablespoons chopped fresh rosemary
- 4 cloves garlic, thinly sliced
- ¼ cup aged balsamic vinegar
- ¼ cup white wine
- ½ cup chicken broth
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- In your Dutch oven, add the oil and season the chicken with salt and pepper.
- Next, brown the chicken on both sides until the chicken is almost cooked through. You may need to do this in two batches. Transfer the chicken to a platter, cover and set aside.
- Add the rosemary, garlic, vinegar, wine and chicken broth to the Dutch oven and bring to a boil. Let simmer 5 minutes.
- Add the chicken back into the pot, cover and let simmer for 30-40 minutes(until the chicken is cooked through). Remove the chicken and place on a serving platter; then cover and set aside.
- Turn the heat on high and bring the liquid in the Dutch oven up to a full boil, uncovered for approximately 15 minutes until the sauce has thickened. Pour the sauce over the chicken.
Notes
Nutrition
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Mary Ellen says
This was delicious. I used boneless thighs so decreased the simmer time. Peeked under lid after 15 min the liquid was about 1/2 gone. Just added some water and some sliced calamata olives and reduced and it came out fine.
You’re right, was even better the next day.😋
Carrie's Experimental Kitchen says
YUM, I love the addition of the olives. I'm so glad you liked the recipe!
Phillips Judith says
Can this be made with chicken breasts?
Thanks
Carrie's Experimental Kitchen says
It can, but may be a bit dry.
Mary Raven says
Hi Carrie. I came across your recipe & would love to try it as we all love balsamic vinegar. I’m not a fan of skin on chicken thighs as they get soggy on reheat. Can I use bone in skin off?
Carrie's Experimental Kitchen says
Yes, those will work fine as well
Nan says
I just made this for dinner tonight. It came out dry and over cooked. Between simmering for 30 to 40 min and then boiling for 15 min the liquid evaporated. The recipe did not say to cover the pot but I think had I covered it the moisture would have stayed in. Love the ingredients but next time I need to adjust the cooking method.
Carrie's Experimental Kitchen says
I'm sorry the recipe didn't work well for you and in step 4, it does say "Add the chicken back to the pot, cover and allow to simmer...". I hope you'll try it again as this is one of our favorite recipes. If you think it was too dry, try removing the chicken after 30 minutes, setting aside while the sauce reduces; then pour on top before serving.
nanci says
Can this be made in advance and then put in a casserole to reheat later? If so, what temperature and would you cover it or not?
Carrie's Experimental Kitchen says
Yes, you can make it; then reheat in an oven safe dish or on a sheet pan. I wouldn't cover it. Enjoy!
Auntiepatch says
Thanks - I made it for my husband's birthday on the 22nd & he loved it! Thanks -
carrieexpktchn@optonline.net says
Oh good I'm so glad you enjoyed it! Again I'm sorry I couldn't respond sooner. My husband and I were away for our anniversary. You can print it out now to make it again. 🙂
Auntiepatch says
I can't get it to copy. Is there a print button that I'm not seeing? I would like to make this for dinner but I would have to run back & forth from the office to the kitchen without a copy!
Thanks - =^..^=
carrieexpktchn@optonline.net says
I'm sorry about that and the delayed response. When I switched from Blogger to WordPress recently, you can only print the recipe if I format it in ZipList. I'll do that now for you so you should be able to print it out shortly.