• Rachel Patterson

Balsamic Chicken


An easy to prepare but delicious chicken stew...



Four chicken breasts One tin cannellini beans 50ml balsamic vinegar 50ml olive oil, plus extra for frying 4 garlic cloves (peeled) 2 teaspoons mixed dried herbs 3 bay leaves 1 large onion, sliced

Pop the chicken into a large bowl and pour over the olive oil and balsamic vinegar, then add in the garlic cloves, bay leaves and dried herbs.  Season with salt and pepper then leave to marinate, over night if possible but three or four hours will be OK.

Preheat the oven to 200C/Gas 6.

Pop a drizzle of olive oil in a pan to fry the chicken.  Shake the marinade from the chicken first, if there is too much vinegar on it will spit.  Fry until golden on each side.  Transfer the meat to a casserole dish (one that has a lid).  Drain the beans and add them to the pot too.

Using the same oil and pan fry the sliced onions until they soften then add the garlic from the marinade, then add in the remaining marinade liquid and a litre of water.  Bring to the boil, season with salt and then pour this mixture over the chicken.  Add the bay leaves from the marinade then cover the casserole dish and cook for about an hour to an hour and a half.

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© 2020 Rachel Patterson