SHALLOT BALSAMIC REDUCTION RECIPES

BALSAMIC-SHALLOT SAUCE RECIPE | REAL SIMPLE

Balsamic-Shallot Sauce Recipe | Real Simple image

Provided by Sara Quessenberry

Total Time 10 minutes

Yield Serves 4

Number Of Ingredients 7

Ingredients

1 tablespoon olive oil
3 large shallots, thinly sliced into rings
? cup low-sodium chicken broth
? cup balsamic vinegar
2 tablespoons unsalted butter, chilled and cut into pieces
½ teaspoon kosher salt
¼ teaspoon black pepper

Steps:

Heat the oil in a large skillet or saucepan over medium-low heat. Add the shallots and cook until softened, about 5 minutes. Add the broth and vinegar. Increase heat to medium, bring to a simmer, and cook for 2 minutes. Remove from heat.
Add the butter to the skillet and swirl until melted. Season with the salt and pepper. Pour or spoon the sauce over cooked meat.

Nutrition Facts : Calories 146 calories, CarbohydrateContent 14 g, CholesterolContent 15 mg, FatContent 9 g, ProteinContent 2 g, SaturatedFatContent 4 g, SodiumContent 259 mg, SugarContent 5 g

FRESH FIGS AND CHICKEN THIGHS IN SHALLOT-BALSAMIC REDUCTION

Fresh Figs and Chicken Thighs in Shallot-Balsamic Reduction image

Chicken thighs and fresh figs are simmered in and topped with a shallot-balsamic reduction in this one-pot dinner dish that's perfect for entertaining.

Provided by Bibi

Categories Meat and Poultry Chicken Chicken Thigh Recipes

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 8 chicken thighs

Number Of Ingredients 9

Ingredients

8 skinless, boneless chicken thighs
salt and ground black pepper to taste
3 tablespoons extra-virgin olive oil
10 fresh figs, stemmed and quartered
1?½ cups chicken broth
¼ cup balsamic vinegar
1 large shallot, sliced lengthwise
1 tablespoon minced fresh rosemary
fresh rosemary, for garnish

Steps:

Pat chicken thighs dry and season both sides with salt and pepper.
Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken thighs and cook, 3 to 4 minutes on each side. Add figs, chicken broth, balsamic vinegar, and shallot. Bring contents to a boil, cover, reduce heat, and let simmer until chicken thighs are no longer pink in the centers and an instant-read thermometer inserted into the centers reads at least 165 degrees F (74 degrees C), about 8 minutes. Transfer thighs to a serving plate and keep warm.
Remove figs from the skillet using a slotted spoon and place them around the chicken on the plate.
Add minced rosemary to the skillet contents, increase heat to medium-high, and allow contents to come to a full boil to create a the reduction. Continue to boil, stirring often, until liquid reduces to approximately 1 cup, 8 to 10 minutes. Drizzle balsamic reduction over chicken and figs and garnish with rosemary sprigs. Serve warm.

Nutrition Facts : Calories 199.6 calories, CarbohydrateContent 14.7 g, CholesterolContent 43.6 mg, FatContent 10.3 g, FiberContent 1.9 g, ProteinContent 12.5 g, SaturatedFatContent 2.1 g, SodiumContent 280.5 mg, SugarContent 11.7 g

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