Photo: Lily Banse
Balsamic-Braised Chicken
7 ingredients
Serves 4.
openrecipes
Balsamic vinegar and red wine color this chicken a deep mahogany as it simmers gently on the stovetop. Use a medium-bodied, dry Italian red, such as a Barbera from Emilia-Romagna or a Chianti from nearby Tuscany, for the most flavorful result.
Estimated Nutrition (whole recipe, rough)
326
Calories
32g
Protein
17g
Fat
4g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 chicken, about 3 lb., preferably free range, cut into 8 serving pieces
- Sea salt and freshly ground pepper, to taste
- 2 Tbs. olive oil
- 2 garlic cloves, unpeeled
- 1 fresh rosemary sprig, 3 inches long
- 1 cup dry red wine such as Barbera
- 1/4 cup balsamic vinegar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes