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Balsamic Chicken with Peppers & Onions

‘Twas a Saturday afternoon and my girlfriend had a hankering for some Chicken Vinegar Peppers, a favorite of ours at Fabs Corner Cucina. But alas we were up in Ventura, and going to Sherman Oaks for dinner was just out of the question. What does one do with this predicament?  Satisfy the craving and make my own version of course. It needed to be made fast and with little hassle.  I didn’t want to spend a lot of time de-boning a chicken and cutting it up in little pieces. Nor did we want to eat at 11:00 at night  So I created my own version that was quick and easy and turned out fantastic!

We served it with a nice salad, but you could also serve it with rice, polenta or orzo. If you want to kick it up a notch you can reduce the pan juices by half to thicken it up and create more of a glaze. Another variation could be to let the chicken marinate for 4 to 5 hours and then grill it, using the marinade to baste the chicken while it’s grilling.

We served it with the Laraneta Cardinal Gold that paired very well with it.

Check it out and let us know what you think.



Voila! Balsamic Chicken with Peppers & Onions
Voila! Balsamic Chicken with Peppers & Onions

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