This is the best you will want to drizzle this deliciousness on everything it is sweet and tart all in one kind of treat. It is versatile.
Course
condiment
Cuisine
American
Prep Time5minutes
Cook Time25minutes
Total Time30minutes
Servings10servings
AuthorDeborah Chapman
Ingredients
1Cupwhite balsamic vinegar
3-4tbspRaw honeyI used three
Instructions
This is how it should look once it coats the spoon
Recipe Notes
Once the balsamic reduction coats the spoon it is done, it has so many uses you can drizzle it on ice cream, fruits of your choice, cake, chicken, avocado, drizzle over a salad, add it to any dish it is endless.
Once cooled store in a mason jar and refrigerate. If your balsamic reduction becomes too thick once you refrigerate it you can add a little warm water and it will loosen it up and it will not change the taste or the level of thickness just add about 1/2 tsp of hot water.
*To make sure your reduction is the consistency of molasses dip the spoon into the liquid and make sure the back of a spoon is covered and not runny the level of thickness of your balsamic reduction should be like molasses.
10ozfresh baby spinach (organic)or more if you can fit it into the pan
Recipe Notes
Pre-heat oven to 350 degrees.
In a small dish add the five dry ingredients in a small bowl and mix all ingredient to create a rub make sure to pat dry your chicken and season both sides of the chicken, In the meantime in a large skillet on medium/high heat add the olive oil,
once heated place the chicken thighs in the pan skin side down and pan sear the meat for about two minutes, you are not cooking the chicken thighs but lightly browning the skin side only. Once lightly browned turn the skin side up and place in the hot oven for 15 minutes.
After 15 minutes add the spinach around the meat and in between the chicken and place back in the oven for 20 minutes or until it reaches the internal temperature of 165 degree. Once cooked this is optional I placed my dish in the broiler for 1-2 minutes just to give it that nice deep golden charred. Serve and enjoy.
*Wash chicken and pat dry, when I use chicken thighs I always remove any extra fat from the thigh and discard, I soak my chicken in vinegar or fresh juice of a lemon for at least 30 minutes.
I love me some buffalo chicken wings but was not in the mood for wings and I was not in the mood for frying chicken so I said maybe I can still have the buffalo flavored chicken with out frying and the messy clean up so that is when I said instead of using wings maybe just use chicken breast and pan sear it then put it into the oven. That is just what I did and boy am I glad I did it. This was the best darn buffalo chicken I ever made without even frying and cleaning up all that mess plus it is a healthy way of enjoying the taste of buffalo chicken without frying.
Buffalo chicken with toasted slivered almonds, cranberries, homemade blue cheese dressing topped with bacon bits.
Course
Main Dish
Prep Time40minutes
Cook Time30minutes
Total Time1hour10minutes
Servings4
Calories424kcal
AuthorDeborah Chapman
Ingredients
for the buffalo chicken
2chicken breastbone in
2tspkosher salt
1/4tsppepper
1/4tspsmoked paprika
1tspgranulated garlic
1tbspolive oilextra virgin
2/4cuphot sauce
2tbspbutter (unsalted)
2tbsplemon vinagrette dressing (optional)or Italian dressing
for the Blue cheese dressing
3ozblue cheese crumbles
3tbspbuttermilk
3tbspsour cream
2tspmayonaise
2tspchampagne vinegar orwhite vinegar, white wine vinegar
1/4tspsugar
2tspgranulated garlicI used 3tsp
1tspblack pepperI used 2tsp
romaine lettuce
2bunchromaine lettucechopped
6stripsbaconI used butcher bacon
1/3cupslivered almonds toasted
4tbspcranberries (dry) orseedless red grapes
Recipe Notes
Cook bacon in oven on 375 for about 20 minutes or until golden and crisp, I cook mine in a broiler pan that have a drip pan on the bottom. Once cooled chop bacon into 1/4 pieces put a side.
Heat oven to 350 degrees and season the chicken with the first five ingredients, in the mean time heat a pan with the olive oil on medium heat once pan is hot add the chicken breast skin side down and pan sear it for about 3 minutes or until it is a light golden brown you are not cooking it just browning it a little. Once lightly brown turn skin side up and place into the oven for about 20 minutes.
While chicken is in the oven heat a small pot on medium heat and add the hot sauce, butter and for some extra kick you can add two tablespoons of bottled Italian dressing, (I used a homemade lemon vinaigrette), add it with the hot sauce, butter and cook for about five minutes until it is heated through and the butter is melted then set aside.
In a small bowl add the blue cheese, buttermilk and mashed together with a fork until it is well mixed and resemble cottage cheese then add the sour cream and the rest of the ingredients mix well, if it seems to be to thick add a little more vinegar to thin it out and store it in a mason jar or a bowl with a tight lid, refrigerate until ready to use.
Once chicken is done brush the chicken with half of the sauce and put under the broiler on low with skin side up for about five minutes to brown after five minutes remove from oven and brush with the rest of the sauce and let cool. Once cooled separate the chicken from the bone and chop into bite size pieces/chunks which I prefer mine about 1/2 thick.
In separate bowls add about 2 cups of lettuce add about 1/4 cup of chicken sprinkle some cranberries, almonds and the bacon bits and top with the blue cheese dressing and enjoy.
