On the 9th Day of Christmas My True Love Gave to Me: Balsamic Poached Chicken

On the 9th Day of Christmas My True Love Gave to Me:  Balsamic Poached Chicken

This makes the most beautiful chicken to use for salads or sandwiches or, of course, to eat hot fresh after poaching.  It is never tough or dry and it is white on the inside and brown on the outside. The contrast when you slice it is beautiful.    The only downside is that it inevitably makes my kids say..."What's that smell?"  and not in a good way.  Isn't that the BEST phrase you could ever hear when cooking?  That and the Elvis lip.  Both make a mother's heart leap.  

Ok, I'll give them this, the vinegar is a little strong, but I am not making them eat sauerkraut, so deal.   Then when they taste it, they always love it.  This chicken is so versatile.  You can make it on Sunday and store it to use throughout the week.  Wraps, salads, whatever.



4 chicken breasts

1 cup balsamic vinegar, cheap is fine!

1 cup chicken broth


Add vinegar and broth to a heavy saucepan.  Bring to a boil.  Add chicken.  If liquid does not cover the chicken add more vinegar.  The browner the better for me.   Return to boil for 1-2 minutes depending on the size of your chicken.   Turn off heat and cover for 15-20 minutes.  Remove chicken and slice or let rest and store for later.

This broth and vinegar mixture can be reduced to produce a glaze if you let it simmer uncovered.  Be patient it does take a while.

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    Maureen Keegan

    Spotting things to do along the UP West Metra Line. Helping to fill your headphones with great tunes for your commute. Making your dinnertime easier with a few recipes. (All while straddling sanity by living in two cities at once. One foot in Morris and one foot in Wheaton with 2 Houses, 2 Grownups, 2 Kids and a dog.)

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