Chicken · Main Dish

Vanilla Balsamic Chicken

vanilla-balsamic-chicken

This is a marvelously flavorful dish. The vanilla adds to the depth and breadth of the flavor, but doesn’t dominate & isn’t sweet. You’ll find a printer-friendly version at the bottom of this page.

Ingredients:

vanilla balsamic ingred

½ cup fat-free, less-sodium chicken broth

½ cup balsamic vinegar

¼ cup finely chopped shallots

¼ cup packed  brown sugar

½ tsp orange zest

¼ cup fresh orange juice

1 vanilla bean, split lengthwise

¾ tsp salt, divided

8 skinless, boneless chicken thighs (~2#)

½ tsp freshly-ground black pepper

1.) Preheat oven to 450° F.

2.) Combine 1st 6 ingredients in a small saucepan. Scrape seeds from vanilla bean, stir seeds into broth mixture, reserving the bean for another use. Bring to a boil. Reduce heat, & simmer until reduced to ½ cup (~ 20 minutes). Stir in ¼ tsp salt. You’ll want to watch the sauce more closely than I did, or use a bigger pot – mine boiled over, as you can see from the last picture.

 

3.) Arrange chicken in a single layer in the bottom of a lightly oiled roasting pan. Sprinkle chicken evenly with remaining ½ tsp salt and pepper. Bake at 450° for 10 minutes.

IMG_3131

 

4.) Brush half of the bbalsamic mixture over chicken; bake 5 minutes. Brush remaining broth mixture over chicken; bake 15 minutes or until a thermometer registers 175°. Garnish with orange rind.

IMG_3134

 

Screen Shot 2016-06-08 at 2.06.58 PM

Vanilla Balsamic Chicken

Ingredients


½ cup fat-free, less-sodium chicken broth
½ cup balsamic vinegar
¼ cup finely chopped shallots
¼ cup packed  brown sugar
½ tsp orange zest
¼ cup fresh orange juice
1 vanilla bean, split lengthwise
¾ tsp salt, divided
8 skinless, boneless chicken thighs (~2#)
½ tsp freshly-ground black pepper

Directions


1.) Preheat oven to 450° F.
2.) Combine 1st 6 ingredients in a small saucepan. Scrape seeds from vanilla bean, stir seeds into broth mixture, reserving the bean for another use. Bring to a boil, watching closely to make sure it doesn’t boil over. Reduce heat, & simmer until reduced to ½ cup (~ 20 minutes – watch closely here, too, to be sure you turned it down enough). Stir in ¼ tsp salt.
3.) Arrange chicken in a single layer in the bottom of a lightly oiled roasting pan. Sprinkle chicken evenly with remaining ½ tsp salt and pepper. Bake at 450° for 10 minutes.
4.) Brush half of the bbalsamic mixture over chicken; bake 5 minutes. Brush remaining broth mixture over chicken; bake 15 minutes or until a thermometer registers 175°. Garnish with orange rind.

 

 

2 thoughts on “Vanilla Balsamic Chicken

  1. Thanks for sharing your recipes with us. I have a question. Does the nutrition label go with the dish/recipe?

    Like

    1. Thank you for reading them! Each recipe post has (or will eventually) a nutrition chart at the end of the post. The label generator I’m using won’t let me put the title within the label, & insists on calling it “servings per container” rather than just “number of servings.” Or maybe I just haven’t figured these out yet.

      Like

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