Best 11 Chicken With Pancetta And Balsamic Vinegar Recipes

ROASTED CHICKEN WITH BALSAMIC VINAIGRETTE

Steps:

• Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend. Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.
• Preheat the oven to 400 degrees F. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time. Transfer the chicken to a serving platter. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken, and serve.

BALSAMIC CHICKEN

Steps:

• Whisk together the balsamic vinegar, chicken broth, sugar, garlic, and Italian seasoning in a bowl, place the chicken breasts in the marinade, and marinate for 10 minutes on each side.
• Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and reserve the marinade. Place the chicken in the heated pan and cook until they start to brown and are no longer pink inside, about 7 minutes per side. Pour the marinade into the skillet, and cook until it thickens slightly, turning the chicken breasts over once or twice, about 5 minutes.

CHICKEN BREASTS WITH BALSAMIC VINEGAR AND GARLIC

Steps:

• Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
• Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
• Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.

CHICKEN WITH PANCETTA AND BALSAMIC VINEGAR

Steps:

• Heat oven to 400 degrees. Put oil in a large skillet, preferably nonstick; turn heat to medium-high. A minute later, add pancetta, and cook, stirring occasionally, about a minute. Add chicken, skin side down, and turn heat to medium. Season with salt and pepper; scatter the garlic in the pan.
• Cook chicken, rotating pieces so they brown evenly. After 10 to 15 minutes, when skin side is brown, turn. Season again. Cook until nicely browned all over and nearly done. Remove to a plate, and put in oven.
• Remove all but 2 tablespoons of fat from pan. Add wine or water; raise heat to high. Cook, stirring occasionally and scraping bottom of pan to loosen browned bits. When sauce is thick and glossy, barely covering bottom of pan, turn off heat, and stir in vinegar. Spoon sauce, pancetta and garlic over chicken, garnish with parsley, and serve.

CHICKEN BRAISED IN TWO VINEGARS

Steps:

• Season chicken well on both sides with salt and pepper. In a large sauté pan, heat olive oil over medium heat. Add garlic and cook until it starts to become fragrant and lightly golden, about 2 minutes. Remove with a slotted spoon and set aside. Begin cooking the chicken, making sure not to crowd the pan (you may need to do this in batches). Cook until the chicken is no longer pink on the outside and begins to lightly brown in spots, about 3 to 4 minutes per side. If it's not cooked through at this point, that's O.K.
• If you've cooked the chicken in batches, add all of the meat and any residual juices back to the pan. Pour in the vinegars, add reserved garlic and bring to a simmer. Turn heat to medium-low, cover and allow the meat to continue to cook in the sauce, about 5 to 7 minutes more.
• Uncover and toss chicken well in the vinegar sauce to coat. Cook chicken about 3 to 5 minutes more or until the sauce has reduced by about half and has thickened slightly. Sprinkle with parsley and oregano, if using, and season with flaky salt, if using. Serve in bowls over polenta or with rice pilaf and spoon the remaining sauce atop.

ROSEMARY CHICKEN BREASTS, BROWN BUTTER AND BALSAMIC RAVIOLI, WARM SPINACH SALAD WITH PANCETTA AND SWEET VINAIGRETTE

Steps:

• Coat chicken in balsamic vinegar, then olive oil. Season chicken with rosemary, salt and pepper and let stand 10 minutes.
• Bring a large pot of water to a boil for ravioli. Salt water and drop ravioli in water. Cook 8 minutes or until raviolis expand, float to top of water, and are al dente.
• Heat a medium nonstick skillet over medium high heat. Add chicken breasts and cracked garlic to the pan. Cook chicken 12 minutes, or until juices run clear, turning occasionally. The balsamic vinegar will produce a deep brown, sweet finish on the chicken as it cooks.
• When the chicken is 2 or 3 minutes away from done, heat a second skillet over medium low to medium heat. To the second skillet, add butter to the pan and let it begin to brown.
• Remove chicken from the first skillet and transfer to a warm platter. In a skillet over medium high heat and add the pancetta. Brown the pancetta bits, about 2 or 3 minutes, then transfer to paper towels to drain and return pan to heat, reducing heat to medium. Add oil and shallots to the pan and let the shallots saute 2 minutes.
• When the butter for the ravioli has browned, add cooked ravioli to the pan and turn in butter to heat through. Add balsamic vinegar to the ravioli and cook a minute or 2 longer to reduce the vinegar and glaze the ravioli. The vinegar will become thick and syrup like. Add cheese, parsley, salt and pepper to the pasta and remove the pan from the heat.
• To the sauteed shallots for the spinach salad, add sugar and cook sugar with shallots 1 minute. Add vinegar to the pan, scraping up pan drippings. Add spinach to the dressing and turn to wilt and coat it evenly in sweet vinaigrette. Add crisp pancetta to the salad.
• Serve chicken along side ravioli and spinach salad, all on the same dinner plate.

CHICKEN WITH ROSEMARY, PANCETTA AND BALSAMIC VINEGAR

Steps:

• Preheat oven to 300°F. Place chicken halves skin side up in roasting pan. Place 3 slices pancetta atop each chicken half. Pour wine and vinegar over chicken. Sprinkle garlic and rosemary over. Drizzle chicken with olive oil. Cover and bake until chicken is cooked through, about 1 hour 45 minutes. Transfer chicken to baking sheet; tent with foil to keep warm.
• Preheat broiler. Pour pan juices into small saucepan. Spoon fat from top of pan juices. Boil juices until reduces to 1 cup, about 25 minutes.
• Meanwhile, broil chicken until pancetta and chicken are golden brown, about 6 minutes.
• Transfer chicken to plates. Pour reduces pan juices over chicken. Garnish with rosemary sprigs, if desired.

CHICKEN BREASTS AND BALSAMIC VINEGAR

Steps:

• Mix the flour, salt and pepper in a shallow dish, and dredge the chicken in it.
• Heat oil in large skillet and cook the chicken until brown on one side (about 3-4 min).
• Turn the chicken and add the garlic.
• Cook 3 minutes more, while stirring the garlic around.
• Add the broth, vinegar, bay leaves, and herbs.
• Cover tightly, reduce heat to med-low, cook for about 10 minutes, turning chicken a couple of times. (When you get to the end of this step, you have a choice...you can proceed and reduce the sauce, or you can stop now after ADDING THE TBSP OF BUTTER. This way, you have more sauce, which is the way my husband likes it.)
• When chicken is done, remove from pan.
• Bring heat back up to med.
• ,and cook the pan juices for 7 minutes, uncovered.
• Stir in butter and remove bay leaves.
• Spoon sauce over the chicken.
• I served white rice on the side, and spooned a bit of sauce over that, too.
• Yum.

CHICKEN IN PANCETTA

Steps:

• Preheat oven to 190C/fan 170C/ Gas mark 5. Lay one sprig of sage on each chicken breast. Wrap each chicken breastand sage in 3 rasher of pancetta. Lay in casserole dish.
• Place tomatoes around chicken breasts evenly in dish.
• Add the oil and balsamic vinegar.
• Season with salt and pepper. Cook in oven at for 35 mins. Serve with green beans and sauteed potatoes.

BALSAMIC ROAST CHICKEN

Steps:

• Preheat oven to 350°. Mix rosemary, garlic, salt and pepper. Place onions in a roasting pan; place chicken over onions, breast side up. , Pat chicken dry. With fingers, carefully loosen skin from chicken; rub rosemary mixture under the skin. Secure skin to underside of breast with toothpicks. Tuck wings under chicken; tie drumsticks together., Mix wine and vinegar; pour over chicken. Roast 2 to 2-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Transfer onion and pan drippings to a small bowl; skim fat. Remove and discard skin from chicken before serving. Serve with onion sauce.

CHICKEN BREASTS AND GARLIC BALSAMIC VINEGAR

Steps:

• Split each chicken breast lengthwise in half. Cut away and discard any thin membranes that may remain on the flesh.
• Rinse the mushrooms; drain and pat dry.
• Season the flour with salt and pepper and dredge the chicken breast halves in the mixture. Shake off excess flour.
• Heat the oil in a heavy skillet and cook the chicken breasts until nicely browned on one side, about 3 minutes over moderately high heat. Add the garlic cloves.
• Turn the chicken pieces and scatter the mushrooms over all. Continue cooking, shaking the skillet and redistributing the mushrooms so that they cook evenly. Cook about 3 minutes and add the balsamic vinegar and broth. Add the bay leaf and thyme.
• Cover closely and cook over moderately low heat 10 minutes. Turn the pieces occasionally as they cook.
• Transfer the pieces to a warm serving platter and cover with foil.
• Let the sauce with the mushrooms cook, uncovered, over moderately high heat about 7 minutes. Swirl in the butter.
• Remove and discard the bay leaf. Pour the mushrooms in sauce over the chicken and serve.