Recipes from Pilgrim's Kitchen

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Balsamic Glazed Chicken

National Chicken Council Contest
Karen McVarish, Davis, CA

Ingredients: 6 broiler-fryer leg-thigh combinations, skinned, cut in 2 parts 1 tablespoon vegetable oil 3/4 teaspoons pepper 3 garlic cloves, chopped 1 1/2 tablespoons tomato paste 1/2 cup chicken stock 2/3 cup balsamic vinegar 1 tablespoon honey 4 tablespoons thinly sliced green onion tops Directions: In large frypan, place oil and heat to medium-high temperature. Add chicken and cook, turning and sprinkling pepper equally on each side of chicken, about 10 minutes or until slightly brown on all sides. Remove chicken from frypan and drain off any excess oil. Add garlic to frypan; saute over medium heat for 2 minutes. Stir in tomato paste and slowly add chicken stock, scraping to dissolve any bits clinging to bottom of pan. Increase heat to medium-high temperature; add vinegar and honey and rapidly boil for 3 minutes to reduce liquid to one cup. Return chicken to frypan; reduce heat to medium temperature. Cook, turning, about 30 minutes, or until liquid thickens and becomes a dark mahogany glaze and fork can be inserted in chicken with ease. Remove chicken to heated platter, pour glaze over chicken and sprinkle with sliced green onion tops. Makes 12 servings.

Serves: 12 Serving Size: Calories per Serving: 463 % Daily Value*       Total Fat 34.2 g 53%         Saturated Fat 0.6 g 3%       Cholesterol 158 mg 53%       Sodium 189 mg 8%       Potassium 31 g      Calcium 4 g      Total Carbs 4 g 1%         Dietary Fiber 0 g 1%         Sugars 4 g      Protein 33 g      Sugar Alcohols 0 g   * Percent Daily Values are based on a 2,000 calorie diet.  Your Daily Values may be higher or lower depending on your calorie needs.   Calories: 2,000 2,500 Total Fat Less than 65g 80g   Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g   Dietary Fiber   25g 30g Nutritional Information From CalorieKing.com