Balsamic Braised Chicken
Chicken Recipe for the Holidays
We’re going to let you in on a little secret… Once you learn how to properly braise meats you automatically win at every holiday. That may sound like a stretch, but we’ve fed a crowd this balsamic braised chicken to rave “how did you make this?” reviews that put a typical Thanksgiving turkey to shame. And if we’re being completely honest the hardest part about this recipe is waiting while the chicken simmers for 40 minutes (becoming fall off the bone tender), but hey that's what wine and cheese are for!
This recipe can be adjusted to serve 8-10 guests by adding an additional pound of pearl onions and working with 5 lbs of chicken, in batches. You will not need to increase anything else.
Since the braised chicken is the star of this show we wanted to put together some side dishes that would complement our chicken. However as with everything we make we wanted our side dishes to taste and look delicious. We went with roasted Brussels sprouts, mashed sweet potatoes, and a winter citrus salad.
For the Brussels sprouts we kept it very simple. We tossed the Brussels sprouts with olive oil, salt, and pepper and we roasted them in the oven at 400° until they were the perfect amount of charred.
The sweet potatoes were boiled until soft and then processed in a food processor with a little honey, cinnamon, and salt until they were completely smooth. If you want to give your sweet potatoes even more of an oomph then try adding a balsamic drizzle and pomegranate seeds.
The citrus salad is something really easy to make your own. Start with some of your favorite greens and add sliced citrus to the top of your salad to make it look especially delectable. Then add MiaBella balsamic vinegar or a citrus dressing of your choice.
Put all of this together on the dinner table and you have the perfect fall meal.