BALSAMIC CHICKEN PASTA RECIPE RECIPES

Name: Pressure-Cooker Apple Balsamic Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings.
Ingredients: 1/2 cup chicken broth; 1/4 cup apple cider or juice; 1/4 cup balsamic vinegar; 2 tablespoons lemon juice; 1/2 teaspoon salt; 1/2 teaspoon garlic powder; 1/2 teaspoon dried thyme; 1/2 teaspoon paprika; 1/2 teaspoon pepper; 4 bone-in chicken thighs (about 1-1/2 pounds), skin removed; 2 tablespoons butter; 2 tablespoons all-purpose flour

PRESSURE-COOKER APPLE BALSAMIC CHICKEN RECIPE: HO…

Pressure-Cooker Apple Balsamic Chicken Recipe: Ho… image

I just love the sweet and tart flavor that balsamic vinegar gives to this easy dish. After cooking in the pressure cooker for just a few minutes, the chicken thighs are tender and flavorful. —Juli Snaer, Enid, Oklahoma

Provided by Taste of Home

Categories Dinner

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1/2 cup chicken broth
1/4 cup apple cider or juice
1/4 cup balsamic vinegar
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1/2 teaspoon pepper
4 bone-in chicken thighs (about 1-1/2 pounds), skin removed
2 tablespoons butter
2 tablespoons all-purpose flour

Steps:

In a small bowl, combine the first 9 ingredients. Place chicken in a 6-qt. electric pressure cooker; pour broth mixture over meat. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. , Remove chicken; keep warm. Skim fat from cooking liquid. In a small saucepan, melt butter; whisk in flour until smooth. Gradually add cooking liquid. Cook and stir until sauce is thickened, 2-3 minutes. Serve with chicken.

Nutrition Facts : Calories 277 calories, FatContent 15g fat (6g saturated fat), CholesterolContent 103mg cholesterol, SodiumContent 536mg sodium, CarbohydrateContent 9g carbohydrate (4g sugars, FiberContent 0 fiber), ProteinContent 25g protein.

BALSAMIC CHICKEN WITH ROASTED VEGETABLES RECIPE

Balsamic Chicken with Roasted Vegetables Recipe image

Chicken and vegetables seasoned with sage, rosemary and balsamic vinegar, then baked in the oven. A delicious healthy meal-in-one.

Provided by Gina

Categories Dinner

Total Time 30 minutes

Yield 4

Number Of Ingredients 16

Ingredients

8 4 oz each boneless skinless chicken thighs, trimmed of fat
1 teaspoon kosher salt
fresh black pepper (to taste)
cooking spray
10 medium asparagus (ends trimmed, cut in half)
2 red bell peppers (sliced into strips)
1 red onions (chopped in large chunks)
1/2 cup carrots (sliced in half long, cut into 3-inch pieces)
5 oz sliced mushrooms
1/4 cup plus 1 tbsp balsamic vinegar
2 tablespoons extra virgin olive oil
2 cloves garlic (smashed and roughly chopped)
1/2 tsp sugar (omit for whole30, keto, paleo)
1 1/2 tablespoons fresh rosemary
1/2 tbsp dried oregano or thyme
2 leaves fresh sage (chopped)

Steps:

Preheat oven to 425°F.
Season chicken with salt and pepper. Spray 2 large baking sheets with oil.
Combine all the ingredients together in a large bowl using your hands to mix well then arrange everything onto the prepared baking sheets spread out in a single layer.
The vegetables should not touch the chicken or it will steam instead of roast.
Bake about 20 to 25 minutes, rotating the pan top to bottom, or until the chicken is cooked through and the vegetables are roasted and tender.

Nutrition Facts : ServingSize 2 thighs, Calories 401 kcal, CarbohydrateContent 15 g, ProteinContent 48 g, FatContent 17 g, SaturatedFatContent 3 g, CholesterolContent 214 mg, SodiumContent 518 mg, FiberContent 4 g, SugarContent 2 g

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