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Home > Meat Dishes > Chicken
Balsamic Chicken With Vegetables
Serves: 4
Ingredients:
- vegetable cooking spray
- 2 teaspoons vegetable oil
- 8 chicken thighs (about 2 pounds), skinned
- 6 tablespoons balsamic
- vinegar, divided
- 1/4 teaspoon salt
- 4 teaspoon dried whole thyme, divided
- 3 large cloves garlic, minced
- 2 cups whole baby carrots (about 5 pound)
- 1 large red bell pepper, cut into 1-inch pieces
- 8 small unpeeled round red potatoes (about 1 pound), halved
- 1 small onion, quartered
- 2 tablespoons all-purpose flour
- 4 cup water
- 1 cup canned low-sodium chicken broth
- 1/8 teaspoon pepper
Coat a large Dutch oven with cooking spray; add oil, and place over medium heat until hot. Add chicken and cook 3 minutes on each side or until lightly browned. Remove pan from heat. Drizzle 3 tablespoons vinegar over chicken and sprinkle with salt, 8 teaspoon thyme, and garlic. Add remaining 3 tablespoons vinegar, carrots, and next 3 ingredients to pan. Cover and bake at 400 degrees F for 40 minutes or until chicken and vegetables are tender. Remove chicken and vegetables with a slotted spoon, reserving cooking liquid; set aside. Place flour in a bowl. Gradually add 4 cup water, stirring with a wire whisk until blended; add to reserved cooking liquid. Add remaining 8 teaspoon thyme, broth, and pepper; stir well. Bring mixture to a boil over medium-high heat and cook 4 minutes or until thickened and bubbly, stirring constantly. Spoon chicken mixture and gravy into separate airtight containers; store in freezer up to 2 weeks. To serve, thaw in refrigerator. Place chicken mixture in a Dutch oven; cover and bake at 350 degrees F for 30 minutes or until thoroughly heated. Spoon gravy into a small saucepan; cook over medium-low heat 7 minutes or until thoroughly heated, stirring occasionally with a wire whisk. Serve with chicken mixture.
Nutrition information: Calories from fat 24%, Cholesterol 112 mg,
Sodium 573 mg
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