As the old saying goes, “you can never have too much of a good thing,” and this definitely applies to delicious balsamic braised chicken recipes. With just a few simple ingredients and a bit of patience, you can recreate the flavors of a five-star Italian restaurant in your own kitchen! This easy-to-follow recipe will show you how to make a succulent, juicy meal that won’t break the bank. In just one bite, you’ll experience the complex combination of sweet and savory, tart and tangy, that comes together to make this dish truly irresistible. Plus, with the help of a balsamic reduction, you’ll get the perfect glossy finish that will have your family and friends asking for seconds. So, what are you waiting for? Let’s get cooking and learn how to make this mouthwatering balsamic braised chicken recipe!
Ingredients
8 bone-in chicken thighs
28 oz can of San Marzano tomatoes, drained and chopped
1 onion, cut into 1/4 inch slices
12 oz Swiss chard
2 cups chicken broth
1 tbsp olive oil
1 tbsp tomato paste
3 cloves of garlic, chopped
1/4 cup red wine
1 tbso thyme
1/4 tsp crushed red pepper flakes
1/2 cup balsamic vinegar
salt and pepper
Method
Preheat oven to 350 degrees.
Heat olive oil in dutch oven over medium-high heat.
Season chicken with salt and pepper.
Add chicken, skin side down, and cook until golden brown, 8-10 minutes.
Flip chicken and cook an addition 5-6 minutes.
Transfer the chicken to a platter and remove the skin.
Pour off all but 1 tbsp of the juice from dutch oven.
Add onion and tomato paste and saute for 3-4 minutes.
Add garlic and cook an additional 1 minute.
Add the thyme, red pepper flakes, tomatoes, chicken broth, and wine.
Add the chicken, skinned side down and push down into the liquid.
Turn heat to high and bring to a simmer.
Cover dutch oven and place into oven on center rack.
Cook chicken for 45-60 minutes, until fork tender.
Meanwhile, trim the stems from the Swiss chard and cut into 1/2 inch strips.
Simmer vinegar in a small sauce pan over medium-high heat until reduced by half. About 4 minutes.
Transfer chicken, with a slotted spoon, to a platter and tent with foil.
Heat dutch oven on stove over medium-high heat until it starts to simmer.
Add Swiss chard and cook until softened, about 2 minutes.
Ad the vinegar to the dutch oven and stir well.
Return chicken to the dutch oven and cook for 2-3 minutes, stirring often.
Remove Swiss chard with a slotted spoon to a platter, top with chicken, and serve with the broth.
