Tuesday, May 26, 2009

Onion Chicken with Sun-Dried Tomato and Balsamic Sauce



I've been meaning to blog this for quite a while. I made this first last spring but didn't blog it because I didn't take down exact measurements, I just added a bit of this and a touch of that.

Graham likes this, and it's one of his favorites. The sauce is quite simple and isn't a cream sauce, which Graham thanks me for time and again. It's simple and is ready in about 40 minutes or less.

Chicken with Sun-Dried Tomato and Balsamic Sauce

Salt and pepper
2 T. Olive oil
1 onion, sliced
2 chicken thighs or boneless breasts
4 cloves garlic, minced
1 1/2 c. chicken stock
1/2 c. balsamic vinegar
1/2 cup sun-dried tomatoes, chopped

Season chicken with salt and pepper. Heat oven to 350 F.
In a large skillet, heat oil over medium heat. Add onion and saute until soft, about 5 minutes. Add garlic and saute 1 minute. Season with salt and pepper.

Add chicken to skillet and brown on both sides, about 5 minutes. Remove chicken, onion and garlic and remove to a greased 9 x 13-inch baking dish.

Pour chicken stock and vinegar in skillet. Mix well. Deglaze the skillet mix, bring to a boil and simmer, stirring occasionally, until the mixture has thickened slightly. Stir in sun-dried tomatoes. Pour sauce over chicken and stir in the sun dried tomatoes.

Cover and bake for 15 to 20 minutes, or until chicken is done and juices run clear.

Notes:
  • I don't think I have any....whoa.

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