RICHMOND, Va (WTVR) - Food Enthusiast Shayne Rogers passed along her tasty and easy to make Balsamic Braised Chicken.
6 chicken thighs or breast halves with skin on
1 t salt
1 t black pepper
3 T Olive Oil
1 large sweet onion, chopped
2 medium carrots, peeled and chopped
3 cloves of garlic, crushed
1 14.5 oz can diced tomatoes, with juice
½ c balsamic vinegar
½ c chicken broth
1 t dried rosemary
1 t fresh thyme
1 10 oz bag of spinach
Serve with hot egg noodles
Preheat oven to 350 and place thick bottomed, oven safe pan on top of stove over medium to medium high heat. Bring chicken to room temperature and pat dry with paper towels. Season the chicken with salt and pepper, brown the chicken skin side down for about 6 minutes in 2T of oil. Flip the chicken and cook for three more minutes. Remove the chicken from the pan and set aside. Stir in the onions, carrots, and garlic and cook until the vegetables get a bit of color. Stir in the tomatoes, vinegar and chicken broth. Add the herbs, nestle in the chicken, bring the liquid to a simmer. Cover the pot and place it in the oven for about 40 minutes. When the chicken is fully cooked, remove the pot from the oven and stir in the spinach. Serve over hot egg noodles and enjoy.
