Tag Archives: balsamic

Roasted Chicken with Sour Cherry Balsamic Sauce

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balsamic sour cherry chicken

1- organic chicken (like Bell Evans)
2 tablespoons of olive oil
1 tsp of garlic powder
1 tsp salt
1 tsp minced onion
1/2 onion
1 sprig of thyme – fresh preferable or 1/2 tsp dried

Preheat oven to 400 degrees.

Rinse chicken well in cool water. Pat dry.
Place chicken in a roasting pan.
Place in cavity ** 1/2 onion with 1 sprig of thyme or dried.

Rub outside of chicken with olive oil. Rub the remainder of spices on top of the chicken. Place in the oven uncovered at 400 degrees for 30 minutes.

After 30 minutes, add sauce:

Sauce:
Whisk in a bowl.
1/4 cup sweet vermouth
1/4 cup maple vinegar
1/4 cup of Black Cherry Balsamic Vinegar
1/4 cup olive oil
1 cup of juice and sour pitted cherries

Chicken will be browned on outside.
Cut slits in chicken so sauce can be absorbed, approximately 10 slits.
Pour marinade over the chicken and let cook in oven for another 45 minutes. When chicken is cooked, the juice at bottom of pan will be a thick delicious glaze. Let chicken rest 10 minutes before serving. Pour sauce over each serving.

This is one of the tastiest chickens you will ever make. The seasonings over the chicken in the beginning give it an extra flavor. The chicken will be crispy on the outside and tender and juicy on the inside. It melts in your mouth..enjoy it!

Honey Balsamic Wings

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chicken wings

1 ½ lb wings
5 T Balsamic glaze, like Colavita
2 T sweet vermouth
½ tsp pristine sun fire salt
1 T minced onion (can you dried or fresh)
1 tsp garlic powder
3 T honey

If you don’t have a balsamic glaze, you can make your own by reducing 1 cup of balsamic vinegar in a sauce pan over low heat until it thickens.

Preheat the oven to 375 degrees. Rinse wings and pat dry wings using a paper towel.

In a bowl, wisk together balsamic glaze, sweet vermouth, salt, onion and garlic powder. Place the wings in an oven-safe pan and pour sauce over them. Place in the oven for about an hour.

After 45 minutes, remove the wings and flip them over, then place them back in the oven. These wings are more of an oven marinated type of wing, rather than a really saucy wing.

When out of the oven taste and season with salt if needed.