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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"If you pour oil and vinegar into the same vessel, you would call them not friends but opponents."
-Aeschylus

The refrigerator light goes on...

Braising is a perfect technique for weeknight meals. It takes only a few minutes to toss ingredients in the pan, cover and braise.

Braising

Technically, braising is simmering food in a small amount of liquid in a covered or uncovered pan or casserole. In some ways it's similar to stewing, except that with braising there's generally only enough water, wine or stock to add a little moisture while stewing immerses the ingredients in liquid. Both achieve the same purpose of tenderizing ingredients while adding flavor. The classic braised dish is Coq au Vin: chicken cooked in red wine. More About Braising


 

Balsamic Braised Chicken



Servings = 2 | Serving size =4 ounces chicken with vegetables

Cooking Time = 60 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe makes great leftovers.

Serve with Roasted Potatoes or Brown Rice

2 tsp olive oil
1 large onion (sliced)
8 ounces boneless skinless chicken thighs (leave whole)
1/4 cup balsamic vinegar
2 tsp Dijon mustard
8 ounces cherry or grape tomatoes (left whole)
1 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried thyme
1/4 tsp dried marjoram
1/4 tsp salt
2 cups no salt added vegetable stock

Balsamic Braised Chicken recipe from Dr. Gourmet
Preheat the oven to 325F.

Place a large skillet over medium high heat.

Add the olive oil and then the onion.

Cook for about 5 to 7 minutes. Stir frequently and do not allow the onions to brown.

Add the chicken, vinegar, mustard, tomatoes, basil, oregano, thyme, marjoram, salt, and vegetable stock.

Stir until blended and cover the skillet.

Place in the oven and braise for 40 minutes.

Serve.

Nutrition Facts

Serving size = 4 ounces chicken with vegetables

Servings = 2

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Amount Per Serving

Calories 296 Calories from Fat 87
  % Daily Value
Total Fat 9g 15%
    Saturated Fat 2g 6%
    Monounsaturated Fat 4g  
    Trans Fat 0g  
Cholesterol 94mg 32%
Sodium 466mg 18%
Total Carbohydrates 25g 8%
    Dietary Fiber 4g 18%
    Sugars 15g  
Protein 25g  
Vitamin A 21% Vitamin C 43%
Calcium 8% Iron 13%
Vitamin K 25 mcg Potassium 839 mg
Magnesium 65 mg