Balsamic Braised Chicken

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Is there anything more comforting on a chilly fall evening than a dutch oven bubbling away with something delicious. With less than 10 minutes prep time this is a great way to make an average fall night memorable without a lot of work!

The great thing about an ‘oven meal’ like this is that you can let time in the oven do the work for you. Enjoy this comforting dish over rice or mashed potatoes. Serve with a green salad and a bottle of good Italian red wine to make dinner complete!


Balsamic Braised Chicken 

Serves 4

  • 4 Chicken Leg quarters, with bone in (we prefer to remove the skin)
  • 1 jar Gargano & Co. Classic Tomato Sauce
  • 3 Tablespoons Balsamic Vinegar (Any brand is ok—splurge on an older, more special bottle to make this dish extra special!)
  • 1 Tablespoon Sugar
  • 1/2 cup liquid (can use chicken broth, vegetable broth, white wine or water)
  • 1 Tablespoon Olive Oil
  • 1 teaspoon Sea Salt
  • 1/2 teaspoon Black Pepper

Begin by preheating your oven to 375 degrees. Sprinkle your chicken on all sides with the salt and pepper. Put a dutch oven (or other heavy bottomed pan that works both on a stove top and in the oven) ¬†on the stove, pour in the olive oil and turn the heat up to medium high. When the olive oil is hot, brown the chicken for about 2/12 minutes or until lightly brown on just one side–working in batches of 2 at a time. When chicken is browned on one side, add all the chicken to the dutch oven. Pour in the tomato sauce, balsamic vinegar, sugar and liquid. Stir and bring to a low simmer. Cover the dutch oven and place in the hot oven for 45 minutes to an hour or until the meat is tender and pulls away from the bone. Serve over rice or mashed potatoes.