CAR CHAT-BALSAMIC PEPPER CHICKEN PASTA-COMPOUND BUTTER
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Balsamic Chicken Pasta
(If you are using less chicken, half the Ingredients )
4 large chicken breast cut up
Or
3lbs chicken tenderloins
1/2c to 1c all purpose flour
Salt
Pepper
2 large or 3 small peppers
1/2c olive oil
2-8oz. canned mushrooms, drained
8 garlic cloves, chopped
1-14.5 oz. Chicken broth
1c balsamic vinegar
2 T Dijon mustard
2 t dry oregano or thyme
1/2c Parmesan cheese
1 Box of your favorite pasta
Compound Butter
1 stick salted butter
1 small bulb of garlic
olive oil to drizzle
Salt
Pepper
Oregano or basil
Mediterranean Roasted Chicken with Balsamic Vegetables and Pasta
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Roast chicken Mediterranean style. A relatively simple meal made with the goodness and health from the Mediterranean flavours. This recipe is made with fresh pasta, but you can make it with any pasta you like. It's the caramelisation of the vegetables fused with the Balsamic vinegar that creates and incredible flavour. The pasta is then transferred to the roasting pan to absorb not only the cramelised juices of the vegetables and Balsamic reduction, but the roast chicken juices. A rustic dish to entertain or serve for any meals.
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Crispy Balsamic Chicken | Delish
Everything is crisp in the fall—chicken included.
DIRECTIONS
1. Preheat oven to 425 degrees. In a large bowl, whisk together 1/4 cup olive oil, balsamic, thyme, and rosemary and season generously with salt and pepper. Add chicken thighs and toss to coat.
2. Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon olive oil and sear chicken thighs skin-side down until crispy, 2 to 4 minutes per side. Transfer chicken to a plate. Wipe out skillet, if desired.
3. To skillet add remaining 2 tablespoons olive oil. Add whole garlic cloves and brussels sprouts and season with salt and pepper. Cook over medium heat until fragrant and deeply golden.
4. Return chicken to skillet and nestle in brussels sprouts. Bake until chicken is cooked through and brussels sprouts are tender, 15 minutes.
5. Garnish with Parmesan and serve.
INGREDIENTS
1/4 c. plus 3 tablespoons extra-virgin olive oil
1 tbsp. balsamic vinegar
1 tbsp. fresh thyme leaves
1 tbsp. freshly chopped rosemary
kosher salt
Freshly ground black pepper
4 bone-in skin-on chicken thighs
10 whole peeled garlic cloves, ends trimmed
1 lb. brussels sprouts, ends trimmed and halved or quartered if large
2 tbsp. freshly grated Parmesan, for serving
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Balsamic Chicken
This easy and flavorful Balsamic Chicken is the perfect weeknight dinner. Made in a sheet pan, this baked chicken dinner is going to be a family favorite! All you need are a few pantry staples and you’ll have dinner ready in no time.
Full Recipe:
Dinner has never been easier with this balsamic glazed chicken. All you have to do is combine the balsamic marinade, add the chicken, and then into the oven it goes. That’s it!
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Slow Cooker Balsamic Chicken
Here is what you'll need!
Ingredients
1 tablespoon. olive oil
4 cloves garlic, minced
1 pound baby carrots
8 boneless, skinless chicken thighs
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon dried basil
½ cup balsamic vinegar
1 onion, sliced
1 pound green beans
fresh chopped parsley for garnish
Instructions
1. Pour olive oil and garlic in the bottom of a 6-qt slow cooker. Line the bottom with baby carrots, then place the chicken thighs over the carrots.
2. Season the chicken thighs with salt, pepper, garlic powder, basil and vinegar. Top with sliced onion.
3. Cover and cook on low heat for 8 hours or high for 4 hours. Add green beans during the last 30 minutes of cooking time.
4. Sprinkle with fresh chopped parsley and serve immediately. Enjoy!
5. Toss salad with dressing. Add tortilla chips to the sides of the bowls and enjoy!
Music provided by Warner Chappell Inc. Used with permission
Roast Chicken with Balsamic Bell Peppers Recipe
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Add Italian flair to your dinner table with this chicken dish that's filled with flavor.
Total: 40 minutes
Yield: 4 servings (serving size: 1 breast half and about 1/2 cup bell pepper mixture)
Preparation
1. Preheat oven to 450°.
2. Heat a large skillet over medium-high heat. Combine 1/2 teaspoon salt, fennel seeds, 1/4 teaspoon black pepper, garlic powder, and oregano. Brush chicken with 1 1/2 teaspoons oil; sprinkle spice rub over chicken. Add 1 1/2 teaspoons oil to pan. Add chicken; cook 3 minutes or until browned. Turn chicken over; cook 1 minute. Arrange chicken in an 11 x 7--inch baking dish coated with cooking spray. Bake at 450° for 10 minutes or until done.
3. Heat remaining olive oil over medium-high heat. Add bell peppers, shallots, and rosemary; sauté 3 minutes. Stir in broth, scraping pan to loosen browned bits. Reduce heat; simmer 5 minutes. Increase heat to medium-high. Stir in vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 3 minutes, stirring frequently. Serve bell pepper mixture over chicken.
Nutritional Information
Calories:
282
Fat:
11g (sat 2.1g,mono 6.4g,poly 1.7g)
Protein:
35.9g
Carbohydrate:
8.8g
Fiber:
1.9g
Cholesterol:
94mg
Iron:
2mg
Sodium:
644mg
Calcium:
38mg
Ivy Manning, Cooking Light, JANUARY 2010
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