If you think chicken is boring, braised balsamic chicken will be an eye-opener.
Ideally, chicken is meant to be moist and flavorful. When it’s cooked perfectly, it’s juicy and tender, so much so that you don’t even need to have a beverage to properly enjoy your meal. One of the best ways to achieve that culinary perfection is by braising your meat and getting some extra flavor in it.
By cooking your meat slowly, with low temperatures, you allow the flavors to penetrate the meat and create an entirely different experience. One fantastic option is with balsamic vinegar, which adds a fruity, tart taste that can take chicken to an entirely different level.
Why Would You Braise Chicken?
When you braise meats, it allows you to break down the tough parts of the meat so that they’re much easier for you to enjoy. Braising means cooking chicken or any meat in liquid, such as balsamic vinegar, so that the meat becomes tender and falls apart at the touch of a fork. This is often done in the case of barbecue, as the meat is intended to essentially melt in your mouth, giving it a light texture that’s still full of flavor, as it’s absorbed the juices from the braising liquid.
Braising is also done when you want to add a lot of flavor to your meat. When you braise chicken, it has time to absorb the flavors of the cooking liquid, which can take less flavorful cuts of meat and give them an entirely new personality. This can make a big difference with white meat, which doesn’t have as much flavor as dark meat and often needs some salt or herbs to really stand out on the plate.
What Cuts of Chicken Should be Braised?
Braising meat means that you have the ability to use any cut of chicken, so you can opt for whatever is on sale. If you find chicken breast at an excellent price, you can braise it in whatever liquid you desire, and you’ll have a delicious dinner in a matter of hours.
However, when braising meat, you want to be sure not to overcook it. Even if you’ve got a flavorful cooking liquid, too much time in it will dry your meat out, rendering it close to inedible. In general, the more fat is on your meat, the longer it can stay in your braising liquid. Breasts shouldn’t be cooked anywhere near as long as thighs, and all meat should only be cooked until the juices run clear. You want your meat to stay as juicy as possible, and that means only cooking it until it’s done.
What Flavors Can You Add With Balsamic Braised Chicken?
You’re really only limited by your imagination when it comes to balsamic braised chicken these days. If you’ve got a specialty balsamic vinegar, you can add all kinds of fruity flavors that you might never think to pair with chicken. For example, would you like to try raspberry balsamic chicken? It’s easy to do; just braise your chicken in a raspberry balsamic vinegar and you’ll have those flavors ready to go.
How Do You Make Balsamic Braised Chicken?
To make this dish properly, be sure to season the chicken before adding it to your braising liquid. From there, use a good-quality balsamic vinegar that’s got the flavors you want and cover the chicken and any vegetables you want to include with your finished dish. Let it simmer for the right amount of time and serve!
When chicken is hot, fresh and juicy, it’s a wonderful experience that will satisfy the entire family. Braising it certainly takes some effort, but the tastes are well worth the extra time to wait on your meal!