I can't think of a homier meal on a cold, snowy night than Braised Chicken with Shallots, Garlic and Balsamic Vinegar. I love this recipe. Because it's braised, the chicken comes out moist and flavorful. I use skinless breasts because I found that, with the skin on, it just gets kind of slimy because the crispiness goes away during braising. If you need stovetop space, or just don't want to watch your pot while it's simmering on the stove, I have put the whole pot, covered, in a 350-degree oven for 30 minutes instead.
This is supposed to be a one-pot meal, but since my husband makes the best-ever mashed potatoes (recipe coming soon), we end up with a two-pot meal. Enjoy!
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