Sumptuous Sundays: My Braised Balsamic Chicken Recipe

Hi guys! For a little change in our Sumptuous Sundays post, I’ll show you one of my recipes, Braised Balsamic Chicken. I like working with Balsamic Vinegar because I love its sweet-sour taste that's why I always use it when I'm cooking. Click READ MORE to know the recipe.

You will need the following ingredients. Please take note that servings are good for 6 people:

Deboned and skinned Chicken breasts- the healthiest and leanest part of chicken is the breast. Take out the skin and you’ll save yourself lots of calories from fat.

Other ingredients:

Balsamic Vinegar (3 ½ cups)

4 medium- sized red tomatoes

5 cloves of garlic

Half a slice of white onion

Ground Black Pepper

Rosemary

Salt

Olive Oil (1 tablespoon for sauteing, 2 cups for deep frying)

PROCEDURE:

Cut the chicken breasts into medium- sized cubes. This allows you to cook the chicken thoroughly, and turn them easily in the pan.

Rub salt and pepper on the chicken cubes. Sprinkle rosemary onto it and set aside for 5 minutes.

Mash the cloves of garlic and cut it into small portions.

Dice the onion.

Cut each tomato into 8. Don’t get rid of the juicy, gel- like pulp because it will help thicken the sauce during cooking.

Heat a tablespoon of Olive Oil. I have used a wok pan because it absorbs heat so well, thus lessening the cooking time.

Saute the garlic and onion bits for 5 minutes. Don’t worry if they get burnt for a little. It will add that yummy smoky flavor to your dish.

After sautéing the onion and garlic, pour 2 cups of olive oil into the pan for deep frying. Make sure the oil is piping hot before tossing the chicken cubes in.

Place the chicken in the pan. Cook each side for 5 minutes. Make sure per side is a bit brown before turning.

It would also help if you will pierce the sides of the chicken to ensure that the inside parts are cooked.

When the chicken is completely cooked, toss the tomato cubes into the pan and stir. Cook for 3 minutes. Crank the heat level to low so you won’t burn the chicken and tomatoes completely.

Pour the 3 ½ cups of Balsamic Vinegar into the pan. Stir the chicken to make sure every piece of meat is covered with it.

Let it simmer slowly in low heat for 8 minutes to let the chicken absorb the sauce. Keep on checking it to make sure that the sauce won’t dry out. Stir it every 2 minutes to make sure that all sides are covered. You may add more balsamic vinegar to the pan when the sauce starts to evaporate.

Voila! Meal is served! This dish goes so well with Aglio Oglio pasta or steaming white rice. This dish is really healthy: It’s very high in protein, low in unsaturated fat, and the sauce is completely carb- free! I would recommend brown rice and whole wheat pasta to make your entire meal healthier and fiber rich.

There you go! Let me know what you think of this dish when you cook it for yourself or your family. :)