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I almost always seem to have chicken breasts and bacon in the freezer, shallots in the vegetable basket, and a few red potatoes in the pantry. These are a few staples that I always try to have on hand.
I truly love the taste of a good balsamic vinegar. Reduce it as a glaze for chicken, shallots and bacon? A match made in culinary heaven!
This meal is truly indulgent. The flavors are so rich your family or dinner guests will think you cooked this all afternoon. They don’t need to know your little secret. This flavor-packed dinner can be on the table in less than an hour and let me tell you…you will NOT have leftovers!
Balsamic Chicken over Smashed Red Potatoes
Adapted from an old Gourmet Magazine recipe
6 slices of lean bacon, snipped into strips with scissors
8 boneless chicken breasts or 1 4 lb chicken cut into pieces
1 lb shallots, thinly sliced. I buy mine in bulk
1 bulb of garlic, medium sized, roughly chopped (or a little less if you like)
1/4 C balsamic vinegar
1 cup water
salt and fresh pepper to taste
Cook bacon in a deep skillet over low heat until crisp. Transfer with a slotted spoon to a paper towel lined plate. Reserve the bacon fat in the skillet.
After the bacon is done cooking, add the chicken breasts to the skillet of bacon drippings and brown on both sides and mostly cooked through. You may have to do this in batches. Remove and place on a plate for later.
Pour off most of the bacon grease and return to the heat. Add the shallots and saute over medium heat. Stir occasionally and saute covered, until soft and golden, about 10 minutes.
Remove lid and cook for another 10 minutes. Add the garlic and 1 cup of water and allow to lightly boil for 1 minute. Return the chicken to the skillet , turning the pieces to coat them. Simmer uncovered until the chicken is completely cooked and the garlic is tender, about 20 minutes.
Transfer the chicken to a serving dish. Add the balsamic vinegar to the skillet with the shallots and allow to boil until thickened. Mash the garlic a little with the back of a wooden spoon. Once thickened, pour over the chicken breasts.
Sprinkle with the bacon. I like to also give a dusting of freshly ground pepper too!
Smashed Red Potatoes
5 lbs red potatoes, cut in 1/2 with skins on
1 package of low-fat cream cheese, cut into cubes
1/3 C skim milk
salt/fresh pepper
Boil the potatoes until just tender and drain. Add the cream cheese, salt, pepper and milk and using a hand masher break up the pieces. I like to leave it a little chunky to give it a rustic feel. Stir lightly to combine.
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| I paired this with a new (to me) Rose and a slice of crusty bread I baked to sop up all of the juices! |
