BALSAMIC VINEGAR POTATOES RECIPES

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BALSAMIC POTATOES | POTATO RECIPES | JAMIE OLIVER RECIPES



Balsamic potatoes | Potato recipes | Jamie Oliver recipes image

These spuds really are a phenomenon. They look dark and gnarly, and they’re beautiful yet kind of charmingly ugly at the same time. The volume of balsamic used here requires you to have faith. Trust me – incredible things will happen.

Total Time 2 hours 20 minutes

Yield 10 as a side

Number Of Ingredients 8

2.5 kg Maris Piper potatoes
extra virgin olive oil
4 red onions
4 cloves of garlic
200 ml cheap balsamic vinegar
50 g unsalted butter
½ a bunch of fresh thyme (15g)
35 g rocket

Steps:

    1. Preheat the oven to 180°C/350°F/gas 4.
    2. Peel the potatoes, cut them into even-sized chunky wedges and parboil in a large pan of boiling salted water for 10 minutes.
    3. Drain in a colander, leave to steam dry completely, then divide the wedges between two large roasting trays.
    4. Drizzle 2 tablespoons of oil into each tray, and season with sea salt and black pepper. Toss together and spread out into a single layer. Roast for 45 minutes, or until lightly golden, tossing gently halfway.
    5. Meanwhile, peel and slice the onions and garlic. When the time’s up on the potatoes, scatter over the onions and garlic, then pour over the balsamic.
    6. Roast for 50 minutes to 1 hour, using a fish slice to carefully turn the potatoes in all the sticky balsamic yumminess a few times during cooking, and adding the butter and thyme leaves to the party for the last 10 minutes. In the spirit of this bonkers but genius dish, if you’re in any doubt when you turn them that it’s doing the right thing, just be brave and add an extra drizzle of balsamic, then return to the oven until gnarly and roasted.
    7. Serve on a platter sprinkled with the rocket. This is amazing served as a side dish with any roasted or grilled meat, but is also brilliant as part of a Boxing Day buffet spread with cold cuts of meat. I’ve even enjoyed it as a lovely lunch with a big old salad. Delicious.

Nutrition Facts : Calories 307 calories, FatContent 7.2 g fat, SaturatedFatContent 2.8 g saturated fat, ProteinContent 6.4 g protein, CarbohydrateContent 56.4 g carbohydrate, SugarContent 12.6 g sugar, SodiumContent 0.3 g salt, FiberContent 4.2 g fibre

CHICKEN BREASTS WITH BALSAMIC VINEGAR AND GARLIC RECIPE ...



Chicken Breasts with Balsamic Vinegar and Garlic Recipe ... image

This is a quick, easy and impressive gourmet dish. Goes great with roasted new potatoes.

Provided by colleenlora

Categories     Skillet Chicken Breasts

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 11

4 skinless, boneless chicken breasts
salt and pepper to taste
¾ pound fresh mushrooms, sliced
2 tablespoons all-purpose flour
2 tablespoons olive oil
6 cloves garlic
¼ cup balsamic vinegar
¾ cup chicken broth
1 bay leaf
¼ teaspoon dried thyme
1 tablespoon butter

Steps:

  • Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
  • Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
  • Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.

Nutrition Facts : Calories 267.5 calories, CarbohydrateContent 9.9 g, CholesterolContent 77 mg, FatContent 11.6 g, FiberContent 1.1 g, ProteinContent 30.9 g, SaturatedFatContent 3.2 g, SodiumContent 286.3 mg, SugarContent 3.9 g

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