Tastee Recipe braised Archives - Tastee Recipe

Simple Ingredients…BIG FLAVORS!

balsamic chicken, basil, braised, braised balsamic chicken, carrots, cento chicken broth, garlic, Gold Medal flour, heinz apple cider vinegar, heinz balsamic vinegar, heinz red wine vinegar, mushrooms, onion, pepper, perdue bone-in chicken, Tyson chicken

Chicken cutlet, chicken soup, chicken casserole, if these all sound like your weekly dinner routine then you are like many. Why not try something different? This braised balsamic chicken does the trick!

Braising might sound like a daunting task, but really it’s just browning the meat and then slowly cooking in a liquid. Easy peasy! This recipe has it all. The delicious balsamic vinegar flavors, mushrooms, and carrots. Serve it up with some rice and a salad for a delicious restaurant quality meal that is easier than it looks to throw together. Your family will love it!

Image courtesy of 12 Tomatoes

GO TO THE NEXT PAGE FOR INGREDIENTS, DIRECTIONS & FURTHER COMMENTS

This Chicken Will “Braise” Your Brows with Taste!

16 October 2015

apple cider vinegar, Argo cornstarch, baking powder, baking soda, balsamic vinegar, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, bone-in, Borden, braise, braised, braised chicken, braising, brown sugar, Campbell’s soups, casserole, chicken, chicken and mushrooms, chicken breast, chicken breasts, chicken broth, chicken dinner, chicken mushroom, chicken recipe, chicken thigh, chicken thighs, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, dinner, Dole, domino sugar, eat, Eggland's Best eggs, extra virgin olive oil, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, home, home recipe, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, mushroom, mushrooms, olive oil, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Pompeian, Pompeian extra virgin olive oil, Powdered sugar, recipe, red wine vinegar, Ritz crackers, Sara Lee, Sargento, skin-on, skin-on chicken, slow cooker, Star, Star Balsamic Vinegar of Modena, Swanson, Swanson chicken broth, Swanson's, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, vinegar, vinegar-braised, vinegar-braised chicken, Vinegar-Braised Chicken and Mushrooms, Vlasic, Wesson vegetable oil, whipped topping

I’m so thrilled every time I come across a new chicken recipe. I’m even more excited when the recipe seems completely different to the ones I’ve tried before. I do enjoy all the yummy, creamy ones and I’ve found some of my favorite recipes among them. But sometimes you get a bit tired of them – that’s when you know it’s time for a change.

When you want a dish chock full of flavor, but not laden with heavy creams or cheeses, a vinegar-based, tender chicken, drenched in mushrooms and a sweet reduction, is the perfect answer to your plight. This recipe makes quite the bit of helpings, so if you cook it up with a nice green, you can have left overs or work lunches, galore! This braised chicken is sure to knock your socks off!

Recipe and photo courtesy of 12 Tomatoes

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

Quick tip: Serve with oven baked potatoes.

Such Savory, Earthy Deliciousness!

03 October 2015

Argo cornstarch, bacon, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, braise, braised, braised chicken, brown sugar, butter, Campbell’s soups, casserole, chicken, chicken recipe, chicken stock, Chiquita, Clabber Girl, classic braise, classic French, classic French recipe, classic recipe, College Inn, Cool Whip, Coq au Vin, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, entree, food, French, French recipe, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, home, home recipe, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, Land O Lakes, land o lakes butter, Land O'Lakes butter, Libby, main course, main dish, marinate, marinated, marinated chicken, McCormick spices, Morton salt, olive oil, onion, onions, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, pinot noir, Pompeian, Pompeian olive oil, Powdered sugar, recipe, red wine, Ritz crackers, Sara Lee, Sargento, slow cooker, Swanson, Swanson chicken stock, Swanson's, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

Yes, believe it or not, chicken can taste delicious when marinated and cooked in red wine. Mixing the red wine with onions, mushrooms, and a few choice herbs gives the dish a savory, earthy flavor.

This recipe is essentially a modern update of a classic French dish that was developed more out of necessity than anything else. French farmers of modest means didn’t really have the plump hens that we have now, back in the day, and what hens they had, they mostly had to keep for egg-laying, so they had to figure out a way to make rooster palatable. They had plenty of wine, onions, and mushrooms to work with, so giving the rooster a good lather of all of that and slowly braising it over a smoky wood fire seemed like a good idea. The resulting great flavor was, you could say, a happy accident.

Recipe and photo courtesy of Saveur

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

Quick tip: Leftovers will taste even better the next day!

Copyright 2017 Tastee Recipe

IMPORTANT DISCLOSURE:

We are often compensated for products we link to. Click here for details.