Finally Friday: easy balsamic-honey chicken recipe
April 7, 2017
I’ve been crap at putting recipes down these days, life has been keeping me running and adding another post in the week is oddly much more difficult that I expected.
This is a quick one that I threw together.
Small head of broccoli
Half a pound of green beans
3 chicken thighs, bone-in
Half a cup of blush wine dressing
1 tablespoon of honey
2 tablespoons of balsamic vinegar
Saute the cut up green beans and broccoli on medium heat for about five minutes in the dutch oven. Remove the vegetables, then saute the chicken in a little oil on medium heat until cooked nearly through. Remove the chicken, and cook the glaze ingredients for a few minutes until it reduces to a thicker sauce. Place the chicken back in the glaze for few minutes, on low heat, and cook through. Add the vegetables back to the pot, and toss to coat with the glaze.
Serve with rice of your choice – we went with brown.
I made few mistakes with this one – I put the vegetables back in the pot with the chicken at the same time, not thinking about the time it would take to cook the chicken through, so they were softer than I liked. Of course, it then turned out that JuggerBaby likes zir vegetables unadulterated by such plebian things as sauces so they were roundly rejected.
Also, three small bone-in thighs just aren’t enough for our family, even supplemented with a huge pile of vegetables and brown rice, so next time I’d double the chicken but this makes plenty of sauce to go around even if I do that.