boneless chicken breasts

Balsamic, Honey, Soy Sauce and Garlic Marinated Chicken (thighs and breast) can be served at room temperature – perfect for a picnic or buffet ! Prefer to grill the chicken – the marinade will help keep the meat juicy.

You know, I’d never really cooked with balsamic vinegar until today – so this recipe is my very first time preparing anything with balsamic vinegar… and I’m seriously wondering What Took Me So Long? (My son M. prepares a delicious pasta dish featuring a balsamic vinegar reduction and fresh asparagus. I’m gonna have to ask him to do a Guest Post for me so I can share his excellent recipe.)

As with many things, the higher the price – the better the product. And so it is with balsamic vinegar. I suggest buying a good quality vinegar, even if you have to pay more. It will be worth it ! Here’s a link to Andrew Wheeler’s blog Serious Eats which provides some valuable information regarding balsamic vinegar.

http://www.seriouseats.com/2014/05/everything-you-need-to-know-guide-to-balsamic-vinegar.html

I used skinless chicken thighs today because, to me, the meat much more flavorful than chicken breast. And don’t be put off by thinking you’ll be eating dark meat – chicken thigh is, pretty much, white meat! If you prefer chicken breast, cut each piece in half.

For grilling, chicken pieces with the skin attached will help keep the meat from drying out – as will marinating the chicken.

Oven at 400F Bake chicken pieces for about 30 minutes.

INGREDIENTS

3 Tbs. balsamic vinegar
2 Tbs. honey
4 Tbs. soy sauce
4 Tbs. olive oil
2 – 3 Tbs. minced garlic ++ I use 3 Tbs.because I LOVE garlic!
3 Tbs. finely chopped fresh parsley ++ I chop it and then freeze it in a ziploc bag.
a bit of freshly ground pepper
8 chicken thighs – skin removed
Prefer Chicken Breasts? 4 large boneless chicken breasts – cut in half to equal 8 pieces
some toasted sesame seeds – perhaps 2 tsp. & some minced fresh parsley, to sprinkle over finished dish

METHOD

Place 3 Tbs. balsamic vinegar, 2 Tbs. honey, 4 Tbs. soy sauce, 4 Tbs. olive oil, 2 – 3 Tbs. minced garlic, 3 Tbs. finely chopped fresh parsley and a bit of freshly ground pepper into a gallon-sized ziplock bag.

Zip bag and shake bag to mix ingredients. Add the chicken pieces. Allow chicken to marinate for at least four hours – overnight is even better.

++ I recommend turning the bag a few times to ensure each piece of chicken gets to soak in the marinade. ++ If possible, lie the bag down so all the chicken pieces are sitting in the marinade.

Line a baking sheet (cookie sheet with sides) with aluminum foil. Place chicken pieces evenly on baking sheet and pour over ALL the marinade. Cook in preheated oven set at 400F for 30 minutes.

Once the chicken is thoroughly cooked, place it on a warmed platter. Pour the marinade into a small saucepan and simmer until marinade is reduced and thoroughly heated through. Pour marinade over chicken pieces. Sprinkle with some toasted sesame seeds and minced fresh parsley. Enjoy !!

Balsamic, Honey, Soy Sauce and Garlic Chiicken - myyellowfarmhouse.com

Boneless Chicken Breasts – Ready for the oven.

++ Recipe inspired by ‘Beyond Kimchee’ – – – http://www.beyondkimchee.com/soy-balsamic-chicken-thighs-asparagus/

I never realized how many times I actually ‘goof up’ while cooking…. until I started writing this blog. Example – Jessica Seinfeld recently wrote a new cookbook, and I planned to use one of her recipes as a springboard for my Skillet Chicken Dinner. All went well until I realized I’d bought skinless chicken thighs. Change of plans…… Instead of baking the Skillet Chicken Dinner in the oven, I simmered it on the stove. And, as usually happens, the results of my ‘goof’ turned into something unexpected and delicious. The potatoes had a nice, firm texture and the chicken was really tender. Big Bonus – after ‘prep’, the meal cooked in just 35 minutes!

Ingredients and Method Serves 4 – 5 Cooking Time – 35 mins.

4 large potatoes (or 5 medium) – sliced into 1/4′ rounds (It’s not necessary to peel the potatoes. I advise cutting off the ends of the potatoes and discarding them.)
1 cup water
1 large onion, sliced thin
1 Tbs. olive oil
10 BONELESS chicken thighs ……OR………4 boneless, skinless chicken breasts – cut in half
1 1/2 tsp. salt…. 1/4 tsp. pepper….1/8 tsp. paprika….1/8 tsp. garlic salt with parsley…1/2 tsp. Mrs. Dash with Garlic & Herbs… 1/8 tsp. poultry seasoning (I like Bell’s
1/3 cup seasoned bread crumbs….2 tsp. fresh, chopped parsley…. 2 tsp softened butter (If you chose to do the ‘extra step’ (see directions below) double the bread crumb topping.)
2 packages turkey gravy (I like Durkee)
2 tsp. seasoning and browning sauce (I like Gravy Master)

Place the sliced onion into a large skillet, making an even layer of the onion slices.

Pour 1 cup water over the onions.

Layer on the sliced potatoes. Drizzle potatoes with about 1 Tbs. olive oil

In a small bowl, mix 1 1/2 tsp. salt…. 1/4 tsp. pepper….1/8 tsp. paprika….1/8 tsp. garlic salt with parsley…1/2 tsp. Mrs. Dash with Garlic & Herbs… 1/8 tsp. poultry seasoning. Sprinkle about 1 tsp. of the spice mix over the sliced potatoes.

Add the chicken to the skillet – sprinkle with the rest of the spice mix. Cover the skillet and SIMMER for 25 minutes. (You may have to lower the heat more than once to make sure the ‘simmer’ doesn’t turn into a boil.)

After 25 minutes – turn the chicken over. Simmer for another 10 minutes. Check to make sure both the potatoes and chicken are cooked – they should be.

Remove skillet from heat. Using a large spoon, remove most of the liquid and put it into a measuring cup. Add enough water to equal the amount of liquid in your gravy package directions. (I recommend using 2 packages. I also recommend putting in 2 tsp. Gravy Master – it gives your gravy a nice rich color.)

In a small bowl mix 1/3 cup seasoned bread crumbs….2 tsp. fresh, chopped parsley & 2 tsp. softened butter. (Use a spoon to ‘smoosh’ the butter into the other ingredients.) Sprinkle the bread crumb mixture on top of the chicken.

Place the skillet under the broiler – but only if you your handle is heatproof. Otherwise I advise sliding the potatoes and chicken into a casserole. Broil briefly – just until the breadcrumbs are slightly browned – then sprinkle with a bit of fresh parsley. Enjoy!

++ Extra Step ! If you’d like both the chicken AND the potatoes to have a nice breadcrumb topping, then once the Skillet Chicken Dinner is cooked, separate the potatoes and chicken into two parts. Place chicken and potatoes side by side in a large, flat casserole Double the ingredients for the breadcrumb/butter mixture and sprinkle on top. Broil briefly – just until the breadcrumbs are slightly browned, then sprinkle with a bit of fresh parsley. Enjoy !