Chicken with Balsamic Vinegar and Vegetables

Chicken with Balsamic Vinegar and Vegetables



Sweet, syrupy balsamic vinegar adds zesty flavor to lean healthy chicken making a healthy but extra flavorful meal.


  • 2 small chickens, 300-400 gr each
  • 2 medium onions,grated
  • 2 cloves of garlic with skin,chopped
  • 1 sprig of rosemary
  • 1 bay leaf (tie them all up in a muslin bag)
  • lit of chicken stock
  • 3 tbs of balsamic vinegar
  • 10 gr of butter
  • 2 tbs of virgin olive oil
  • 2 small zucchinis,chopped
  • 2 carrots,chopped
  • 1 parsnip,chopped
  • 2 celery stalks,chopped
  • 2 spring onions,chopped
  • 8 mushroom caps,chopped


Cut each chicken into 4 portions.

Sprinkle with salt and pepper and brown in a non-stick pan without cooking fat or oil.

Put the chicken in a saucepan along with the garlic, grated onion, rosemary and bay leaf.

Pour in enough stock to cover the chicken.

Before the chicken is done, at about the ¾ stage, add the balsamic vinegar and allow to cook a little longer.

Remove the chicken from the pan and keep warm.

Discard the muslin with the rosemary and bay leaf.

Using a hand held mixer, beat the chicken stock with a little butter and olive oil until light.

Boil the chopped vegetables until al dente; remember to cook each vegetable separately and do not use the same water.

Arrange the chicken and vegetables on plates and pour the sauce over.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s