Braised balsamic chicken
The weather news say that Typhoon Henry will not make landfall in the Philippines but it may enhance the southwest monsoon and bring rains. That doesn’t sound so ominous. I don’t hear warning bells that we will again be plunged in blackout, suffer from lack of water and all the other disasters that strong typhoons bring in its wake. We’re still reeling from Typhoon Glenda and we can all use time to recover physically, mentally and emotionally.
We had to throw out a lot of condiments in the fridge due to the three-and-a-half-day power outage and haven’t really replenished. The very perishable ones were the first to go — oyster sauce, hoisin sauce, miso paste, tofu and a lot of vegetables. Although we were able to use all the meat in the freezer, after Glenda, we buy meat little by little — only what we need for two days at most. Trauma had that effect on us.
Lunch today was simple. Everything that I cooked, I did so using minimal ingredients — a vegetarian baked beans stew for Sam, a second version of the baked beans stew with cubes of browned chicken breast meat and this braised balsamic chicken for us non-vegetarians. For the balsamic chicken, I used the legs, thighs and wings. The chicken pieces were browned in hot oil, the oil was poured off, balsamic vinegar was poured in along with additional seasonings to really bring out the richness of the balsamic vinegar.
- legs, thighs and wings of a 1.5 kg. chicken
- salt and pepper
- ½ c. of cooking oil
- about 3 tbsps. of balsamic vinegar
- 2 tbsps. of jam (or honey)
- 1 bird's eye chili, finely sliced
- Rub the chicken pieces with salt and pepper.
- Heat the oil in a frying pan until wisps of smoke float on the surface.
- Drop in the chicken pieces, in a single layer, and cook until lightly browned.
- Scoop put the browned chicken and pour off the oil.
- Arrange the chicken pieces in the pan in a single layer.
- Pour in the balsamic vinegar and jam. Throw in the sliced chili.
- Swirl the pan to distribute the seasonings.
- Set the heat to low, cover the pan and cook the chicken for 20 to 25 minutes, turning them once halfway through, until the sauce has been soaked up and the chicken meat is a glossy caramel color.