Balsamic Chicken
June 5, 2009
This Balsamic Red Onion and Tomato Chicken recipe came from Amy’s site, Dinners for a Year and Beyond.
I added to Amy’s recipe a bit, throwing red and green peppers into the mix, plus some fresh basil (I had all three in my fridge and needed to use them up). I also increased the tomato paste and used a cup of water instead of stock. Then I overcooked the chicken — not in her recipe, or mine! I thought my version turned out fine, but I would not repeat that variation.
I think what I took away from the recipe is that I need to back off and let the simplicity of the tomatoes and onions, plus the sweetness of the balsamic and brown sugar shine through. The flavors were peeking through the way I made it, so I could see how the idea of the balsamic sauce is a good one. I think I just overpowered it with my additions.
I served roasted baby zucchini on the side, which were also a minor disappointment. I couldn’t resist them in the grocery store — they are so cute! — but they were slightly bitter and not nearly as fresh and new tasting as I’d hoped. Overall, a dinner that fed us all but wasn’t memorable. I will retry the chicken, though, sticking to the recipe as written next time.
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Filed under: Poultry
I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two school-aged boys and husband. Feeding my family something more diverse than a different shape of pasta each night. Read more 
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2 Comments
1.
Jodi | June 5, 2009 at 4:15 pm
When I first glanced at the picture I immediately thought how much I wanted baby zucchini!! Then, bummer, I read it was bitter and old tasting. I love roasted zucchini:)
2. chickinthekitchen.com &ra&hellip | April 22, 2010 at 9:47 pm
[...] and Beyond. I bookmarked and then tried her Balsamic Red Onion & Tomato Chicken last June, but I messed around with her recipe quite a bit and didn’t love the result. I knew it had potential though — I was definitely [...]
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