Posted on | June 23, 2009 | 3 Comments
This is a rich and flavorful meal that has a hearty feel to it. The combination of chicken meat, balsamic vinegar, and mushrooms leads to a wonderful depth of flavor and heartiness. A lighter meal with similar flavors is the Balsamic Chick Chick recipe, which pairs chicken with chick peas, plus the wonderful combination of balsamic vinegar and rosemary.
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, and top 8 allergen free recipe. This is also a faux fast food recipe, which can be on your table in under 45 minutes.
- 2 TBS canola oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 1/2 lbs boneless, skinless chicken thighs or breasts
- 6-8 oz crimini mushrooms, sliced (also called “Baby Bella” mushrooms)
- 1 tsp dried rosemary, or 1 TBS fresh rosemary
- 1 tsp Italian seasoning, or 1/2 tsp each basil and oregano
- 2 pinches kosher salt
- 3 TBS balsamic vinegar
Prepare seasonings, meat, and vegetables – mince, slice, and dice vegetables. Then cut chicken into approximately 1 inch cubes.
Heat oil in a large skillet over medium heat. Add onion and garlic, and sauté onion and garlic until tender.
Add chicken to the pan, and stir frequently. I find that a pair of Oxo Good Grips Tongs helps me keep the food moving so it doesn’t burn, and yet stir so the different ingredients are well combined.
When the chicken has started browning, add the sliced mushrooms, rosemary, Italian seasoning, and kosher salt. Continue to stir the chicken and veggies until the chicken is well browned and the mushrooms have shrunken and become quite tender.
Drain any excess liquid from the pan after the chicken and mushrooms have cooked.
Pour the balsamic vinegar over the pan, and stir as it reduces and mixes together with the flavors already in the pan. Remove the pan from the heat, and continue stirring so the ingredients are integrated into the whole dish.
Serve over brown or white rice with a salad or roasted vegetables on the side. This is delicious!