Balsamic Glazed ChickenJune 24, 2014
I find it so interesting why we grab for the same things over and over again when we are cooking. I guess it becomes comfort in familiarity. The other day I grabbed for something I have never used when it comes to cooking chicken, balsamic vinegar. Balsamic is something we like and cook with quite a bit, but I had never used it on chicken. Saturday morning was my initiation. We take the ferry over to Vashon in the evening, so we always have dinner in the car. Often times it means picking something up in the Market that day, or stopping and picking up quick take-out on the way to the ferry. But the thing we most like is when it is a home cooked meal. This is where the balsamic glazed chicken comes in.
We had boneless, skinless chicken thighs in the fridge so that is what I used but I think this would work really on any cut of chicken. Turn oven to 400 while you get the chicken ready. This really is so darn easy so don’t blink or you might miss it. Put chicken pieces in a baking dish. Pour extra virgin olive oil over the chicken to thoroughly coat. Sprinkle all with salt & pepper. Next liberally dose the whole lot with balsamic vinegar. Put in oven and bake for 15 minutes. Then take out of the oven and turn the chicken pieces over, spooning the liquid in the dish over the chicken and return to the oven. Bake another 15 minutes and then check the internal temp of the meat until it reads 160. Times vary depending on the meat thickness. Cook until it gets to that temperature. Once there, take out of oven and cover dish with aluminum foil for 5 minutes. Done. Really could not be easier. Truly. The chicken gets this amazing caramelization on it and becomes so tasty. I sliced it and we had it over a big kale salad which had cherries and corn in it. A one bowl car meal enjoyed as the ferry took us to the island.