Balsamic glazed chicken is a hearty dish of tender chicken, smothered in chunks of red onion and carrot slices, glazed with a tangy balsamic glaze, in about 20 minutes flat.
This particular recipe is a Pressure cooker recipe. I’ve been dreaming about getting a digital pressure cooker since I became aware of their wonderful existence. Imagine, coming home late from work, picking up the kids, running errands, etc and realizing that you forgot to take the meat/chicken/fish/etc out of the fridge before you left for work. Your only options are shoving it into the microwave and praying that it doesn’t come out half cooked on the edges while the middle is thawing, cook something else altogether, or dig out your pressure cooker and cook it anyway!
1 1/2- 2 lbs Chicken (fresh, frozen, whatever!)
3-5 Slices Raw Bacon
2 Cups Chopped Carrots
1 Very Large Onion, cut into chunks
1 Cup Dried Mixed Berries
2 Bay Leaves
4 Cloves of Garlic
1 Cup Balsamic Vinegar
1 Cup Red Wine Vinegar
This one is really difficult, are you ready? Lightly season the chicken with salt and pepper and then toss it into the pressure cooker, add the raw bacon, the carrots, onions, mixed berries (any kind you want, doesn’t matter!), bay leaves, garlic and vinegars. If you’re using Fresh chicken you can also add up to 1/2 c. of chicken broth if you’d like.
As you can see from the photos, I was in a hurry, I literally dumped in frozen chicken!!
Once you have all the ingredients in the pot, set the timer for Chicken/Poultry (20 minutes) and hit start. Now, go do something else, fold a load of laundry, take a shower, help your kid with his/her homework, make up some homemade mixes, whatever. Because you don’t have to check anything, stir anything or do anything for 20 minutes.
Once it’s done, depressurize and open the pressure cooker, scoop out 1-2 cups of liquid and place it in a saucepan over medium heat. In a small bowl mix 1 Tbs Cornstarch with 3 Tbs COLD Chicken stock or COLD water. Mix until dissolved, pour it into the saucepan of balsamic juices, bring to a boil over medium high heat and then serve the thickened glaze over the chicken/veggies.
Serve with Salad, mashed potatoes, steamed rice, baked potato, or anything else that you’d like!
About Our Pressure Cooker:
The pressure cooker we used for this recipe is the MaxiMatic EPC Elite 8qt– this particular cooker has multiple “presets” and can be used safely for canning as well.
I don’t have a pressure cooker. How long do you think it would take o the stovetop?