Tuesday, January 05, 2010

One recipe, two options


Balsamic Garlic-and-Herb Chicken Thighs
Southern Living Annual Recipes 2005

1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
8 skinned and boned chicken thighs I used about 4 and cut them into small pieces
2 tablespoons olive oil
1 cup dry white wine or chicken broth
1/4 cup balsamic vinegar
1 (10-ounce) can diced tomatoes and green chiles, undrained
1 (1.6-ounce) envelope garlic-and-herb sauce mix (Knorr's)
1/2 cup sliced green onions (about 4)
Hot cooked egg noodles

Combine flour, salt, and pepper. Dredge chicken in flour mixture.

Brown half of chicken in 1 tablespoon hot oil in a large skillet over medium-high heat 4 minutes on each side. Remove chicken from skillet. Repeat procedure with remaining chicken and oil, reserving drippings in skillet.

Add wine and vinegar to skillet, stirring to loosen particles from bottom of skillet; cook 2 minutes. Stir in tomatoes and green chiles and garlic-and-herb sauce mix until combined. Return chicken to skillet. Cook, uncovered, over medium heat 5 minutes or until done. Stir in 1/4 cup green onions. Serve over hot cooked egg noodles; sprinkle with remaining 1/4 cup green onions.
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All it took was going back to work one day and I seem to be settling into the same old routine. My appetite is back to normal too.

I made this recipe on Sunday for Monday evening. I decided to go back to posting the week's menu on the refrigerator (something I stopped doing at some point) and when I started writing 'balsamic', I stopped dead in my tracks. I had forgotten to add it! That was a dilemma because I thought it looked and tasted great without the balsamic. I decided to add it when I reheated it.

Then I almost forgot to add the green onion. I plated this before I realized that so I only threw some on top of my plate.

The tomatoes and chiles (Ro-Tel) add a lot of bite to this recipe. The vinegar added even more. It's not for the meek. I'm honestly not sure which way I preferred it, with or without the balsamic. It was really good both ways. If you aren't into balsamic, by all means, try this recipe without it.

I have to say this - my older son ate this and asked for more and he has been so picky lately. For whatever reason he was hot for this from the moment he smelled it cooking on Sunday. There were no leftovers. Of course, I only used about 4 thighs cut up (about one pouch from Costco). I'm trying to stretch our food budget out a bit.

Smart Taste makes egg noodles now! I've used the whole wheat ones but often they have a stale taste to them. I'm so happy to have another healthier alternative now. Although I don't see these listed on their site. Please tell me this product hasn't come and gone already.

I almost forgot that I will add this to my boneless, skinless chicken thigh recipe round-up.

Question of the Day: Is balsamic vinegar a staple in your house?

13 comments:

Sheila said...

I have a bottle of balsamic in my pantry--I don't remember when I bought it but I can't seem to make myself use it. I have heard how good it is and I think I am afraid it won't be as good as I expect it to be--then there is the whole thing about using it on strawberries and savory foods too. I guess I am just a big chicken. I have started using more boneless chicken thighs since reading your blog--they are so good. HUH--maybe I should try the balsamic too--I don't think we have tried a recipe of yours that we haven't loved. Glad you are feeling better.

Annie Jones said...

This recipe looks really good!

We have balsamic vinegar on hand at all times. My husband uses it on lots of foods as a condiment (fried fish and cooked greens especially, but on lots of other foods as well). I add a little to both homemade spaghetti sauce and homemade salsa, and of course in recipes that call for it.

Erin said...

Yes! In August I went to a restaurant and ordered a balsamic glazed pork chop on a whim. It was so good I went out the next day and bought a bottle. Now I put it in a lot of things. I love the stuff, but some varieties are MUCH better than others. Of course, I love anything sour. Yum!

Noel said...

Ugh I actually cant stand it really. If it is in a dressing for a salad or something like that I will eat it but otherwise the flavor is too much for my sensitive taste buds LOL

Rach said...

We have a bottle, but I personally don't use it when I cook. My husband will add it to things (usually chicken and pasta dishes, go figure!)... The only time that stuff gets near my mouth is if I eat a caprese salad, and then for some reason it doesn't gross me out!

Chef Aimee said...

For cooking and heating, yes, in moderation. On salad? No. I am not a fan of the taste at times - it has to be a right balance with other flavors.

HotHeaded said...

I love it in salads and on cooked things. Don't have any in the cupboard. I'm not sure if the rest of the family would have the same love for it that I do. I might have to pick a bottle up sometime and try a recipe.
Wish my husband would eat chicken thighs. He only eats breast meat. It would help save on the budget and they taste much better.

Xan said...

Always have it in the house. In fact, I have a perennial shopping list item called "exotic vinegar." Whenever I see a different one (Kiwi vinegar, anyone?) I pick it up. I like making vindaloo and you can really change the flavor by using different vinegars.

Anonymous said...

Hi! didn't have all the ingredients: no balsamic , added Thai Hot Chili Sauce by glugs, till got the right heat, didn't have tomatoes and green chili so peeled 2 carrots and sliced thinly added early to cook in sauce. Had to add some demerra brown sugar and 1/2 cup orange juice to adjust the flavors. The only Knorrs sauce I had was Djion mustard with tarragon. Used chinese noodles . dinner was HUGE hit, my fussy fussy teenage son had 3 helpings. Yep, and he said to write down the recipe so I can make it again next week. And he NEVER says that! served with broccoli

Anonymous said...

Love the sound of this meal... I have everything on hand except the Knorr packet.... Its Friday nite...going to make it tonight... Use balsamic quite alot... love the flavor.... will report back!

Anonymous said...

Subbed prok tenderloin for the chicken, as I had extra on hand and my husband is tired of chicken in any form! We were very happy with the result and flavor change with the more gamey meat choice.

TrueBuzz said...

I enjoy balsamic. I always have it on hand. Don't use it a lot, but it's a great addition to my pantry. I love variety in cooking!

TrueBuzz said...

I made the balsamic garlic & herb chicken thighs last night. It's a pretty sour dish & has some heat from the green chiles. When I finished making it I had to add some brown sugar to it to temper the sourness. It was still a tart dish, just not so sour. We all enjoyed it. People had seconds and the leftovers were popular. Definitely a good dish...different...something out of the ordinary.