Balsamic Braised Chicken

One thing I love is making "one pot meals." Dutch ovens are great for this since they can  be used on the stovetop and in the oven. Plus, these types of meals make less of a mess and there are less dishes to wash!

Here's a great main dish, that goes well with a lot of sides - I served this chicken with rice.  This balsamic chicken has a sweet, tangy flavor. It is certainly a unique dish.

*this recipe yields two servings*

Ingredients:
2 tbsp. Tomato paste
1/3 cup chicken stock
1/2 cup balsamic vinegar
1 tsp. Honey
Salt
Pepper
3 cloves garlic
Green onions, as a topping/garnish
3 chicken breasts, boneless and skinless
1 tbsp. olive oil

Instructions:

In a pan, or in a dutch oven on the stovetop, drizzle olive oil and bring to medium heat. Now, crush the garlic and add to pan. Meanwhile, slice the chicken into thin pieces. I got about 9 sliced pieces out of the 3 breast pieces. Dash salt and pepper onto the chicken. When the garlic is sizzling, add the chicken. Cook for a few minutes, just until browned. 

Now, preheat oven to 375 degrees.  Drain out the olive oil from the pan you cooked the chicken in. If you're using a dutch oven, you're going to cook the whole meal in it, so leave only the chicken pieces.

In a bowl, whisk together the tomato paste,  vinegar, honey, and chicken stock. Pour this sauce over all of the chicken. I also poured a bit of extra chicken stock into the dutch oven to add moisture. 

Cover and bake for about 20 minutes, then take it out, spoon a bit more of the sauce over it, and bake for 15 more minutes.

Serve with diced green onions on top. Enjoy!