eanwhile, prepare the chicken topping. Place the chicken in a bowl, sprinkle
In large frying pan, saute five cloves of garlic in olive oil. Add chicken.
Season with parsley, rosemary, salt and pepper to taste.
Cook until lightly browned.
Add balsamic vinegar and water.
Simmer an additional five minutes.
In a separate pan, saute peppers, onion and remaining garlic in olive oil until desired tenderness.
Serve pepper mixture over balsamic chicken.
Put the first 7 ingredients in a crock pot and cook for 4-5 hours on LOW.
Cook the rice or pasta separately.
When chicken is done, remove the bones and skin and throw them away.
Put either rice or pasta in a bowl and then ladle the Balsamic Chicken on top with some of the liquid from the crock pot.
CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
or 1 minute. Add the chicken and cook about 4 minutes
25 degrees.
Place the chicken breasts into a baking pan
Balsamic Vinegar -- In a small saucepan
ll marinade ingredients together, except chicken, to a food processor and
ed-high heat.
Add chicken and cook about 4 min
Drain.
Meanwhile, season the chicken with salt. Heat the oil
Directions.
Combine the first five dry spices in a small bowl and spread over chicken on both sides. Set aside. Pour olive oil and garlic on the bottom of the crock pot. Place chicken on top. Pour balsamic vinegar over the chicken. Cover and cook on high for 4 hours. Sprinkle with fresh parsley on top to serve.
Combine vinegar, oil and garlic. Pour over chicken and let marinate for 15-20 mins, basting occasionally.
Preheat grill or broiler. Cook chicken, basting with marinade, for 5-10 mins over medium heat. Cool slightly then slice and transfer to a bowl.
Grill corn for 10-15 mins, turning occasionally, until tender. Transfer to a cutting board and remove kernels. Combine corn and remaining ingredients with chicken in a bowl. Toss with balsamic vinegar and oil to taste.
minute, stirring.
Season chicken to taste with salt and
Brown chicken and saute onion and tgarlic in olive oil until softened. Add to a freezer bag with all other ingredients.
TO COOK- Defrost the bag completely in the fridge. Add the contents of the bag plus one 14.5 oz can of diced tomatoes to the crockpot. Cook on high for 4-6 hours or low for 6-8
TO SERVE- Serve over rice or potatoes.
In a skillet, heat oil.
In a medium, non-reactive bowl, mix vinegar, mustard and garlic. Add chicken and turn to coat.
Transfer chicken and marinade to skillet. Saute chicken until cooked through, about 2-3 minutes per side. Transfer chicken to a platter and keep warm.
Add tomatoes to skillet. Saute mushrooms for 1 minute. Add broth and thyme. Cook, stirring occasionally, until mushrooms are deep brown (about 2 minutes longer).
Serve chicken topped with mushrooms. Sprinkle feta on top and garnish with fresh thyme (if desired).
Sprinkle salt, pepper & thyme evenly over both sides of chicken strips.
Add olive oil to pan and heat med-high.
When oil is hot, add chicken and fry both sides until chicken is cooked throughly
Remove chicken to plate and turn heat on high.
Add honey and vinegar to pan, stirring constantly until thickened.
Pour mixture over chicken and serve!
at until shimmering; add chicken thighs skin-side down and
ntil sugar dissolves.
Place chicken, parsnip and vinegar mixture in
dd 1 tbsp oil, saute chicken for 10 mins, turning. Season