Tonight’s recipe comes from Amy, a personal chef who blogs at Dinners for a Year 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 interested in the idea of a balsamic-based sauce.
I retried this recipe tonight, following the original recipe closely in terms of ingredients — I omitted the butter and only seasoned the chicken with pepper rather than Montreal seasoning — and pretty closely as far as technique. Instead of cooking the chicken first, I caramelized the onions, and then set them aside in a bowl with the raw, diced tomatoes and the rest of the ingredients other than the seasoned chicken breasts and oil. I browned the chicken in a large skillet, just for color (they were not cooked through). Then I dumped the bowl of remaining ingredients on top of the chicken and let it all simmer, uncovered, for about 25 minutes.
It was great! The brown sugar is a sweet counterpoint to the mouth-puckering vinegar, and pre-cooking the onions helps them melt into the sauce and lend it body. The sauce is wants to be mopped up with a piece of bread, which we happily did. Cooking this dish tonight reminded me that it’s worth going back to recipes that didn’t work out as planned the first time.