Fresh Honey Balsamic Chicken Dinner
Ingredients
1 tbsp.
flour
1 ½ cups
low-sodium chicken broth
¾ cup
white balsamic vinegar
1 tbsp.
Kowalski's Pure Honey
1 tbsp.
canola oil
4
bone-in, skin-on chicken breasts, cut in half crosswise
1 tsp.
kosher salt
to taste:
freshly ground Kowalski's Black Peppercorns
1
yellow onion, chopped
3 cloves
garlic, minced
1 cup
halved grape tomatoes
2 tbsp.
Kowalski's Unsalted Butter
½ cup
frozen peas, thawed
½ bulb
fennel, very thinly sliced (plus some chopped fronds for garnish)
- for garnish: fresh pea shoots (or watercress) and fresh Italian parsley leaves
1 ½ cups
steamed brown rice, for serving
Directions
- Preheat oven to 450°.
- Sprinkle flour in the bottom of a 4-cup glass measuring cup; whisk in broth, vinegar and honey. Set broth mixture aside.
- In an extra-large oven-safe skillet, heat oil over medium-high heat.
- Season chicken with salt and pepper; cook in oil, skin side down, until browned (about 7 min.).
- Transfer chicken to a plate, skin side up; set aside.
- Reduce heat to medium-low; add onions and garlic to the pan. Cook, stirring occasionally, until softened and browned (about 5 min.).
- Increase heat to medium-high. Add broth mixture, stirring to scrape up brown bits; bring to a boil.
- Add chicken back to the pan, skin side up. Move skillet to preheated oven until chicken is done (about 12 min.).
- Transfer chicken to a serving platter; tent loosely with foil.
- Return skillet to medium-high heat. Bring sauce to a boil; cook until thickened to the consistency of thin gravy (5-7 min.).
- Add tomatoes; cook for 1 min.
- Remove from heat; whisk in butter.
- Stir in peas.
- Scoop vegetables over chicken; spoon sauce over everything.
- Garnish platter with sliced fennel bulb, fennel fronds, pea shoots, parsley and pepper; serve immediately with rice.
Find It!
- Find fresh pea shoots in the Produce Department near the bean sprouts and alfalfa sprouts.
Nutrition Note:
- This recipe is rich in magnesium, selenium and vitamins A, C and K.
