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.
How do you make Chicken Balsamico?
For this recipe you'll need bone-in chicken thighs, EVOO, fresh rosemary, garlic, aged balsamic vinegar, white wine, chicken broth, Kosher salt and black pepper.
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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Coop says
That looks awesome... Balsamic vinegar & fresh rosemary ! I can't wait to give this one a try!
Kitchen looks great!
Now that school is starting hopefully we'll run into one another soon!
Coop
Carrie's Experimental Kitchen says
Thanks Coop and I hope to see you guys soon!
Sheena @ Hot Eats and Cool Reads says
This recipe sounds amazing! Thanks!!
Carrie's Experimental Kitchen says
Thanks for stopping by Sheena 🙂
Ann from Sumptuous Spoonfuls says
Wow this chicken looks so good Carrie! I love your photo too 🙂
Carrie's Experimental Kitchen says
Thanks Ann, you're so sweet! xo
Foodie Stuntman says
This looks delicious however I bet the dish would be better with bone-in thighs.
Carrie's Experimental Kitchen says
I did use bone-in thighs, but apparently typed it incorrectly. Thanks for pointing that out, it's now been changed! 🙂
Joan Hayes says
I love recipes that I can make a few meals out of, this sounds wonderful!
Carrie's Experimental Kitchen says
Thanks Joan! I'm not usually one for leftovers, but even this was good the 2nd/3rd time around!
Anonymous says
Will it turn out ok if I use boneless chicken breasts or does it work best with chicken thighs?
Carrie's Experimental Kitchen says
It should turn out fine but reduce the cooking time as the boneless breasts will take less time to cook .
Anonymous says
This was easy and delicious! Thank you, it had all my favorites. Balsamic, garlic, rosemary and chicken! Oh, and wine! Can't go wrong with that!
Carrie's Experimental Kitchen says
No you can't! I'm so glad you liked it, thanks for letting me know. 🙂
Anonymous says
Awesome chicken. I think my 2 year old son ate more than I did 🙂 Love it!!!!
Carrie's Experimental Kitchen says
Thank you so much~I''m so glad you all enjoyed it! 🙂
Sam @ My Carolina Kitchen says
This sounds fantastic and all of the things I love. Rosemary, balsamic vinegar, garlic plus we're trying to use my chicken thighs lately. Pinning this.
Sam
Sam @ My Carolina Kitchen says
Following you on Pinterest now.
Sam
Carrie's Experimental Kitchen says
Thank you so much Sam! 🙂
Alyssa says
I came across your recipe on Food Gawker and made it for dinner tonight. It was SO good!
Carrie's Experimental Kitchen says
I'm so glad you enjoyed it Alyssa and thank you so much for stopping by to let me know. 🙂
miamiamia. says
this looks amazing! my favorite tastes.
could I use a cooking wine? that might be a silly question, but I'm not much of a cook 🙂
Carrie's Experimental Kitchen says
In this recipe it should be ok, it's not the main flavor. 🙂
Beverley says
this is truly a delicious recipe , I love cooking with balsamic. Thank you xoxo
Carrie's Experimental Kitchen says
Thanks Beverley! 🙂
motherrimmy says
Your chicken looks amazing, and I love that you used just a few flavorful ingredients. Makes it an easy workday meal.
Carrie's Experimental Kitchen says
It sure does, thank you for stopping by! 🙂
Suzi Stell says
tried this last night...it was delicious and everyone ate it (including 2 picky kids!) thanks for the recipe
Carrie Farias says
I'm so glad they liked it Suzi! That's how I know I have a winner too...if the kids eat it, it's good to go! Thanks for stopping by to let me know.
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.
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. 🙂
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!
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.